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Culinary Innovators

Food & Wine Selection - Culinary Innovators Awards Show 2018

The Culinary Innovators Awards Show 2018

Monday, May 28, the 3rd edition of our "Culinary Innovators Awards"  took place in Kemzeke. More than 100 innovative companies, individuals and organizations applied to the competition in one of nine categories. Before, during and after the awards ceremony, more than 20 top chefs and partners of the event delighted the 500 participants with an innovative culinary show of the highest quality. For more information about the event, please check the links below. In this article we are happy to present you the food and drinks that were served during the evening. 
Discover the Winners (NL version)
Discover the Winners (FR version)

Food Experience - Part 1

René Mathieu (La Distillerie, Luxembourg) presentsed ‘A walk through the greenhouse’, combined with a fresh start with TAO Pure Infusion - White Tea.
On the beach, Apero Bites were offered by R&D Food Revolution, accompanied by Champagne Taittinger Brut, Réserve Limited, Edition FIFA 2018; The fine-bubbles experience by Badoit; and Carlsberg & Carlsberg 0.0%. The Tripping chefs - Michiel Rabaey (Restaurant Storm) served a North Sea dashi, mackerel and razor clams dish, and Joris Bijdendijk (Rijks, The Netherlands) surprised the guests with a Tartelette ‘rendang’ with goat, peas and green apple. The Blend Brothers presented the one and only ‘Beef croquette’ (Winner of the Gault&Millau Award ‘Best Festival Food’ on Tomorrowland 2017) which was paired with a Cocktail by Paul Morel: Michelada, shiso, matcha & dashi. Last on the beach was a snack by METRO & Ken Verschueren: Kingfish crab and infarm herbs.

On the way to the main dining room, guests met ‘The Beast’ from R&D Food Revolution and received a Cocktail: Pisco sour with Easy-Foam Mint & Lime or Mocktail: Nespresso Dharkan-Daiquiri with Easy-Foam Cocoa & Yuzu.

During the awards show, three dishes were served: 

  • Tim Boury (Boury) & Imperial Heritage Caviar presented Burrata, tartar of langoustine, Oscietra Imperial Heritage Caviar and  Sea algae
  • David Martin (La Paix) presented a Crispy tartlet, pastrami of veal belly from Corrèze, Belgian grey shrimps
  • Onno Kokmeijer (Ciel Bleu, The Netherlands) presented Langoustine, Indian curry, risotto & citrus (Paired with DeuS Brut des Flandres beer)
Discover all pictures of the event here.

Food Experience - Part 2

The evening continued with a walking dinner divided over several outdoor/indoor areas:

  • The NorthSeaChefs presented Octopus Vulgaris
  • The TYM - The Young Masters presened Duke of Berkshire, Kriek beer, pickled radish & St. Maure de Durbuy
  • Kobe Desramaults (Chambre Séparée) presented a dish with Dune asparagus, sorrel, elderfl ower, cream ofsmoked eel and miso
  • De Laet en Van Haver & Davigel presened Premium beef selection with fennel
  • Tripping Chefs Jan Menten (De Mijlpaal) & Kenny Bernaerts (De Vijfhoek) presented Vol-au-Vent ‘Deluxe’ with a touch of Nespresso
Cheese and dessert:
  • Michaël Vrijmoed (Vrijmoed) and Van Tricht Cheeses presented Gorgonzola ‘sorbet’, black garlic and hazelnut
  • Handcrafted ice cream inspired by the original Belgian praline – by Neuhaus
Discover all pictures of the event here.

Beverages - Part 1

High-end beverages were available during the evening:

• Taittinger Champagne, Limited Edition ‘FIFA’
• Michelada Cocktail by Paul Morel
• Patron Tequila cocktails by Schweppes & Bacardi
• R&D presents ‘The Beast’: cocktail & mocktail
• Exclusive wines from ‘Vins de Bordeaux’
• The fi ne-bubbles experience by Badoit
• DeuS Brut des Flandres beer pairing
• Premium Coffee by Nespresso
• Bacardi Añejo Cuatro bar by Bacardi &
Schweppes
• Carlsberg Beer Truck (Carlsberg & Carlsberg 0.0%)
• Calvados After Dinner Cocktails

Wine Selection at the table

A premium selection ‘Vins de Bordeaux’ was served at the table:

• White Wine:
Clos Floridène Graves 2016
• Red Wines:
Château Dutruch Grand Poujeaux, Moulis-en-Médoc, 2012
Château Lamothe-Bouscaut 2014, Pessac-Léognan

Discover all pictures of the event here.

  

   

​Tasting at the ‘Vins de Bordeaux’ Wine Bar

Presented by top sommeliers Vicky Corbeels & Kris Van de Sompel:
• Vignobles Alain Dufourg: Château Marchand Bellevue 2015 / Château Marchand Dolmen 2015 (www.vignoblesalaindufourg.com  Facebook www.facebook.com/vignobles.alaindufourg.7)
• Vignobles Caminade: Château Caminade Haut Guérin, Bordeaux Supérieur Rouge millésime 2016
• Maison Bertrand Ravache: Les Hauts de la GaffelièreSaint-Emilion 2016 / Les Hauts de la Gaffelière Bordeaux Supérieur BIO 2015-2016 / Les Hauts de la GaffelièreL’instant Bordeaux 2017
• Château Lamothe: Château Lamothe de Haux, Bordeaux Blanc
• Vignobles Percier: Chateau Bel-Air L’esperance AOC Entre Deux Mers Haut Benauge 2016 / Chateau Jean Blanc Perrine

Discover all pictures of the event here

NESPRESSO EXPERIENCE

Nespresso proposes in his assortment two exclusive coffees for the world’s leading chefs
The two coffees sourced from the Himalayan foothills of Nepal and from the remote slopes of Mount Kilimanjaro in Tanzania have been developed to provide the ultimate coffee experience for customers dining in restaurants with a Gault&Millau rating of minimum 16/20. Nespresso has a long history of working with some of the world’s leading chefs, and this is another step in adding innovation to the coffee experience. The Nespresso ‘Exclusive Selection’ is a permanent addition to the Nespresso professional offering, which currently consists of 13 delectable coffees. Guests were invited to discover these innovations at the Nespresso coffee corner.

Discover all pictures of the event here

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