ALPE D'HUEZ 2022
TOMORROWLAND TODAY
SWEET DREAMS ARE MADE OF CHEESE SIGNAL 2108
WHERE WINTER TASTES LIKE SUMMER BRASA
Melted, grated, gooey or fresh; there’s one secret ingredient that just makes life tastier. Cheese! When one of the world’s top cheese refiners’ home base is right here in the French Alps, you’ll not want to ski past the chance of having a taste. Luckily, Bernard Mure-Ravaud is here to serve his knowledge to each of you. If you think you know mountain fondue, think again, because Bernard didn’t become the creme de la cheese for no reason. Let the expert show you how to really ‘say cheese’! Enjoy this fondue dinner while taking in the magnificent view.
Mmm, experience how the smell of charcoal and spices combined with the sound of sizzling food instantly transports you to some of your favourite summer memories. But Brasa will show you that a great BBQ meal fits just as well (if not better?) in winter setting. Settle on the outdoor deck, where you find the Belgian Beer Bar by Victoria, where you can taste some of Belgium’s finest, or head straight for the sizzling Ofyr barbecues instead. Not to worry, Brasa offers something tasty for everyone, as you can opt for a tender piece of meat, fish, veggie, and of course for the TML Burger.
A FIERY CHEF SHOW-COOKING OVER OPEN BBQ FIRE Brasa has fiery foods available for all, but it also features a reservation-only Chef ’s Spectacle with delish cocktails. Toon De Bock, who spent the past few years serving delicious bites as artist caterer, now adds fire to the flames at the Brasa Experience. From artists in summer to show-cooking during Winter. Tell us more! “I hosted the artist catering at Tomorrowland Belgium 2019 and I was lucky enough to cook for them at the recordings for Tomorrowland Around the World as well. I was so excited when I was invited to cook here at Winter; it is so nice to see everyone again.” Brasa equals BBQ. Are you a BBQ kinda person? “I love working with open fire. Actually, a lot of what I do is centred around the Ofyr barbecues; quite literally, because if you work with open fire, people always gather around. Fire never fails to fascinate.” What makes a good meal to you? “Every chef will agree that a good meal requires great ingredients. But personally, I like to add some rock and roll. People tend to think of chefs as dull, but that couldn’t be further from the truth. Cooking over open fire always wows the crowd.” What are you most looking forward to? “My ten days here will be all about food; I will be cooking at Brasa every single evening. But of course, I will try and sneak out for an hour here and there during the day to powder down the hill, –just don’t tell my business partner!”
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