|Known as the best ice-cream in Brussels.|
"I was at the head of a hospital and major hotels but instead of taking a classic early retirement, I decided to get into my passion and be happy. " That's when he enrolled at the French culinary school Lenôtre, where Michael has learned the secret techniques of ice cream. Then eight years ago, he opened Comus et Gasteria with a philosophy: do everything with his hands. "I am extremely picky about quality. All my products are fresh, I buy raw fruits such as seasons, "said this devotee of 55 years.
Michel Comus is a ice cream inventor and owner of Camus et Gasteria in Brussels, Belgium who uses only in-season, fresh ingredients to make his 31 flavors. (Technically he has over 400 different variations) Flavors like, blue cheese, mustard, chicory, white pepper, spice of Marrakesh, anchovy, mussel , ginger and couscous. "I'd like one mussel Ice cream please!!!" Better yet for just over €1.5 you get to taste something you may have never tasted before.
Now while I admit it's a bit weird, and I'd be a bit hesitant at swallowing frozen curry sauce, I love the idea of experiencing something I never have before. Life is too filled with repetition, and the chance to stick something different in my mouth seems uniquely fun and exciting.
It's a conversation we have often here about Americans we know who have a palette for bland, common flavors. They fear the foreign cheeses and butters, with sharp tastes that and are often considered prized foods in Europe. But our American friends won't buy it because it's weird.... and to those people I say "go climb back into your little safe box, crawl up in your fetal position and take comfort in believing happiness is not knowing anything better".