Eating fries remains a very Belgian tradition, but the heat wave does not help trade. “”With such heat, no merchant does good deals. People are only good at the beach. We are not the only ones to delay our opening hours on the fair. Besides, all the fairgrounds only open at 4 p.m. There is no point in being there at noon because visitors are also hot. Either they stay at home or they go out and eat later. The heat wave is worse than the rain for us. When it rains, people come out despite everything because it is rare that it rains all day.“
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In the traditional Horeca, the cook is also subject to the test. During a heat wave, the temperature in a professional kitchen can easily exceed 35 ° C, and sometimes climb up to 40 ° C or more, especially if the kitchen is poorly ventilated or poorly air -conditioned, several devices work continuously (ovens, fryers, stoves, etc.), the space is small or congested or if the doors and windows remain closed for reasons of hygiene or safety.
“Normally, temperatures in a kitchen can already be around 30 to 35 ° C in full activity. During the heat wave, it becomes particularly trying for the staff, especially since they must wear suitable outfits (aprons, sometimes kitchen jackets) that they are forced to wear for security reasons. For example, it is forbidden to wear shorts, in a kitchen“, Indicates the boss of several establishments.
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Fortunately, several solutions exist, such as powerful hoods that allow heat extraction or at least to create an air flow. In addition, kitchens are increasingly equipped with air conditioners or air refreshments. “”Honestly, we are used to working in the heat, even in winter, smiles the chief of a brewery. What we can do to spare us a bit is adapt the dishes of the day, to offer a maximum of cold dishes and therefore less make the stoves work.“
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Because the chefs have understood that some dishes are popular, in hot weather: it is therefore the festival of cold salads, gaspacho and fruit salad, with a special mention for water -tapped fruits, such as melons and watermelons. We also swap the red meat parts for beef or salmon tartares, or tatakis composed of different meats and fish. Without forgetting obviously the seafood trays. With a risk of leaving them at the table for too long? “”We are used to serving these minute products throughout the year. In very hot weather, we speak of a maximum half hour in the open air, which is suitable for the majority of dishes. For seafood trays, they are often served in several salvas, to keep maximum freshness“We are told.
