Liège

This section intrigued us - sardines listed by year. We asked what this meant (use by date on the tin maybe? haha) but oddly enough the waiter could not enlighten us. At that price, we decided to leave them, I googled it and see "French "vintage" sardines, which are cellared for years, like wines, and regularly turned (the tins, not the individual sardines). In theory, these sardines are aged with the skin-on and on the bone (which are much more nutritious than skinless and boneless sardines) and packed in olive oil. Over the years they mellow and mature in flavor, becoming more nuanced." I sort of wish I had tried some now. With François & Eugénie