The European campaign “Be Real, Share European Veal” landed in Antwerp with a vibrant press launch dinner at Stek, where sustainability, transparency, and modern veal cuisine took center stage.
Invited by Zest Agency, I joined a group of more than twenty guests – food bloggers, chefs, producers, journalists, and culinary writers – for an evening that connected Belgian and European veal heritage with a new and young generation of food lovers.
Supported by the European Union, the campaign highlights how today’s veal sector is evolving: smarter production, circular thinking, reduced waste and a strong focus on animal welfare. As the campaign states, “Belgian veal? It’s flavor, power and a much bigger story than you’d expect.”
Belgium is one of Europe’s leading producers, responsible for 10.4% of total European veal production, and continues to invest in innovation, low‑impact farming, and full traceability from farm to fork.
A European moment — live from Antwerp, Paris, and Milan
During this ‘Be Real, Share European Veal’ press dinner, our Antwerp table joined a livestream with simultaneous events in Paris and Milan, creating a shared European moment around food, farming and sustainability.
This cross‑border connection reinforced the campaign’s mission: to show how European veal fits into a modern, responsible food culture across Europe.
Anthony Snoeck x European Veal
The culinary experience was led by chef Anthony Snoeck of Janine’s in Ghent — known for his rock‑’n‑roll creativity and no‑nonsense approach to flavor.
This campaign captures his philosophy perfectly: “Veal gives me, as a chef, an enormous amount of possibilities.”
Throughout the evening, Snoeck prepared, plated and served every dish on the spot, showcasing the versatility of European veal through modern techniques and bold flavor combinations.
The Menu — A Contemporary Veal Journey
Appetizers
Deviled veal eggs with raw veal tartare
A playful, luxurious bite: creamy deviled eggs topped with a delicate spoon of raw veal tartare.
A clever contrast of richness and freshness, and a perfect example of how European veal can shine in small, refined preparations.
Vitello tonnato crostini
A crisp crostini layered with silky veal and the iconic tonnato sauce: bright, savory and deeply comforting.
A modern, shareable twist on a classic Italian favorite.
Sharing Dishes
Veal Tataki
My favorite dish of the evening! A Japanese‑inspired tataki of veal tenderloin, lightly seared and sliced thin, served with ponzu‑dashi bouillon, daikon julienne, beech mushrooms, furikake and a silky miso mayo.
A fresh, bright opener that showed veal’s elegance in lighter preparations.
Taco Veal Tuesday
Slow‑braised veal cheeks pulled into tender strands, served in warm tacos with jalapeño‑spiked cheese cream, BBQ‑grilled corn and a crisp julienne salad of bell pepper, cucumber, red onion and cilantro.
A playful comfort food twist that highlighted the “zero waste” philosophy — using cuts like veal cheeks creatively and deliciously.
Main Course
Veal Entrecôte with Seasonal Side Dishes
Perfectly pink pan seared veal entrecôte, basted in butter and sliced thin, accompanied by:
- raw Belgian endive salad with white asparagus, pomelo, toasted buckwheat and za’atar vinaigrette
- green asparagus with gremolata, parmesan and pangrattato
- velvety potato mousseline with crispy sage
A dish that balanced Belgian produce with modern freshness.
A sector built on care, transparency and circular thinking
‘Be Real, Share European Veal’ emphasizes the sector’s commitment to responsible antibiotic use — exposure has dropped 37% in recent years — and its focus on animal welfare, local production and smart use of by‑products.
Cuts like liver, tongue and sweetbreads are finding their way back into contemporary kitchens, while by‑products are transformed into leather, biofuel, gelatine and more.
It is a story of circularity: “Nothing goes to waste – now that’s circular thinking!”
Belgium’s role in a wider European story
This Antwerp event captured exactly what this European veal campaign stands for: real information, real producers, and real flavor. With chef‑driven dishes, cross‑border livestreams and a room full of engaged food voices, the evening showed how veal can be both sustainable and surprisingly modern.
I met so many interesting people who are all deeply into food, had genuinely good conversations, made new connections, and even bumped into a few familiar faces. It was the kind of evening where catching up over great dishes in a fabulous atmosphere just felt right.
More info at berealeuropeanveal.eu and insta @bereal.europeanveal.
Many thanks to Gauthier at Zest Agency for the kind invitation.
Most photos courtesy of Zest Agency.