A very chic seaside resort situated in the north of Belgium, it is the home to 40 art galleries and to my mother in law. The best way to get to Knokke from London is to take the 1hour 20 minute Eurostar train to Lille, then take a 45 minutes taxi drive to the small town. (Or one hour from Paris in the TGV) I love to spend the weekend in Knokke when working in Paris or London. Not only do I enjoy spending time with my mother in law (yes, I do !!!!), but this small town offers so much, from art galleries to interior design stores, to exceptional food (the almond croissants for breakfast, the moules (mussels) for lunch, the demoiselles (small lobsters) for dinner and the perfect way to end the day with a "crepe pommes tatin" (secret recipe below) It has an amazingly beautiful white sand beach, often compared to the Hampton's, it's a holiday spot for the "rich, famous and fashionable." For nearby neighbours...France, Luxembourg, Holland and
Germany, its a favourite . The trip is definitely worth it.This was the second home and great source of inspiration to Magritte, Delvaux and Jacques Brel to name a few. A must see is the Casino's wall paintings from Delvaux, Magritte to Keith Haring. As well as sculptures by Niki de Saint Phalle. If you don't like going for long walks, if you don't enjoy sitting at the beach and lunching for hours, if you don't like to bicycle (Holland is 15 minutes away) Go shopping (by golf cart!) You need a week if not more to discover all the small exclusive boutiques. If you ever visit dress warmly, you may encounter 4 seasons within a day!
Crepe Pommes Tatin
1/4 teaspoon salt
1/2 cup milk
1 tablespoon melted butter
The sauteed apple slices
1/8 cup butter
1/3 cup granulated sugar
A dash of salt
2 apples peeled and cut
Core, peel and slice the apples.
Melt the butter in a pan and add the sugar. Cook to dissolve to caramel.
Add the slices and cook in the caramel until an amber colour. Cook apples
over medium high heat, for 15 to 25 minutes.
Pour the crepe dough on the apples like a tarte tatin ...Let it cook for few minutes, then turn it slowly to the other side with a spatula. Voila!