A nuclear disaster is looming. There’s about an hour left for provision shopping and 25 measly Euros in your wallet, before having to lock yourself up in a bunker for one month. What food would you pack? We ask a musician, a chef and a model for their suggestions…

Photography Ulrike Biets

0305_Bagged_Dan_1

Dan Klein, 30, singer and songwriter

extrasdan1

extrasdan2

extrasdan3

Lead singer and keyboard player for Belgian band Vismets, Dan just spent his summer tirelessly touring the country as well as France following the May release of their debut album “Guru Voodoo”. The band ended the tour with a bang at a sold-out AB Box gig.

We sort of expected a rock n’ rolla to stock up on beer and crisps at the local night shop, but Dan led us to the Japanese supermarket instead. No booze, no junk. Just raw fish and gallons of green tea… “I once lived off nothing but Japanese food for about six months. If I had to spend a month in a bunker, that’s all I’d need.”

0305_Bagged_Dan_2

From left, clockwise: seaweed salad, wasabi crackers, Yukimi Daifuku mochi ice cream, Minori sushi rice, Yakinori Tokusen (roasted seaweed sheets), Genmaicha (green tea combined with roasted brown rice), Asage Nama miso soup and fresh salmon.

All available at Super Store Nagomi
119 Chaussée de Vleurgatsesteenweg
1000 Brussels
+32 (0) 2 648 59 11

0305_Bagged_Kim_1

Kim Peers, 33, model and stylist

extraskim1

extraskim2

extraskim3

She’s been the face of high-end brands such as Prada, YSL, Guerlain, and has walked the runways from Paris to Milan for the past decade. Kim now devotes her time to her first baby, born this past September.

Supermodels that actually eat… Shocker, right? Yet Kim’s extremely health conscious selection was actually based on precise calculations of the human body’s nutritive needs and the idea that a month in a bunker could become a spiritual quest. “I only picked things I really like and that could remind me of home. In order to remain sane, I allowed myself a few goodies: cake during the first days, then one coke for each following week.”

0305_Bagged_Kim_2

From left to right, top to bottom: Oxfam bio coke, Allos Amaranth tropical muesli, Allos Amaranth fruit muesli, bio apples, breakfast cake with cherries, breakfast cake with raisins, Horizon peanut butter, Abinda pâté, Florentin hummus

All available at Het Natuurhuis Bioshop
29 Otto Veniusstraat
2000 Antwerp
+32 (0) 3 233 23 56

0305_Bagged_Vincenzo_1

Vincenzo Regine, 31, chef

extras1
extras2
extras3

Vincenzo settled at the Bocconi’s restaurant seven years ago, where he became head chef. He recently left the five-star Hotel Amigo’s restaurant to take on the direction of Via Lamanna, a 1400sqm lifestyle space on avenue Louise/Louizalaan, dedicated to Italian haute cuisine and set to open early December.

Could a man who cooks for a living get turned off by his kitchen’s stove? Certainly not. In fact, all Vincenzo wants in his bunker is a dish he cooked straight after picking his ingredients at the morning market: a roasted pheasant filet with mushrooms and pumpkin. “I want to treat myself and eat the entire dish on the first day. I’ll just read The Perfectionist, Bernard Loiseau’s biography, during the following 29.”

0305_Bagged_Vincenzo_3

From left, clockwise: pheasant filet, thyme, raisins, pumpkin, chanterelle mushrooms and thinly sliced bacon

Pheasant purchased at the Good Meat butcher and vegetables from the Horeca 2000 grocer, both located at the Brussels morning market (only open to shops, grocers and restaurant owners)
Quai des Usines/Werkhuizenkaai
1000 Brussels