For our spring event we were welcomed at Biga Hoeve by Maître Hôtelier Annelies Houwen and Maître Rôtisseur Bart Ysebaert.

After a lot of searching for the right place they eventually converted an old farmhouse to a luxury guesthouse: Biga Hoeve (Ed. Hoeve = Farmhouse). It’s not just a farm with rooms, it’s also a place where they roast coffee artisanally and give an introduction into the coffee world from green bean to the delicious cup of gold.

One has the opportunity to taste a variety of coffees and experience the differences in coffee beans. To start our event we therefore first had a “coffee cupping” session where we learned all about coffee growing, kinds of coffee, blends, tasting and “cupping”.

You do the cupping to see if you cannot improve the quality of the coffee. The coffee is assessed on 11 criteria based on cupping: aroma, taste, aftertaste, acidity, body, balance, sweetness, clean cup, uniformity, overall and defects. Points are given per criterion and these are ultimately added together. The total number of points thus determines the quality of the coffee.

The cupping session was followed by a Champagne Laurent Perrier reception and a marvellous meal with a touch of coffee - naturally!

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Brioche with Handsaeme foie gras

Asparagus
poached egg from the Biga Farm
Kortemark ham
Bourgogne Blanc ‘Les Grands Champs’ 2016
Jean-Marc Pillot

Tomahawk steak
on green egg with shiitake mushrooms
Château Tour Haut-Caussan 2002 - Médoc

Crème brûlée

All kinds of coffee

An event at the Biga is synonymous with quality with a touch of magic. The goal was to excite the members and guests about coffee - objective achieved therefore!

With gastronomic regards

Ilse Duponcheel
Chancelier