Culinary Innovators Session n°3
On Monday the 17th of October, Gault&Millau organised the third Culinary Innovators Session in Mechelen. During this inspiring session, prominent speakers gave their view on current and future tendencies in gastronomy.
More than 200 attendees enjoyed the inspiring session and the reception afterwards. A small recap:
Session 1 - Rasmus Munk and Dan Cox
Rasmus Munk – Alchemist – Copenhagen DK
In his 15 seat restaurant Rasmus serves innovation after innovation. His tasting menu with 45 creative serving is unique and often contrasts with the local Nordic Cuisine. Focussing on a flavourful experience, this young chef is born to become a culinary god. From Experience to Innovation – meet the Alchemist!
Dan Cox – Fera at Claridge’s – London UK
Inspired by the seasons, Fera, the Latin word for ‘wild’, reflects the powerful connection to nature at Fera. Head Chef Dan Cox serves tasting menus that capture the true essence of nature through its textures, tastes and sense of perpetual evolution. Will the nature bring us more innovation?
Session 2: Soenil Bahadoer, Edwin Vinke, Maarten Bouckaert, and Peter Goossens
Soenil Bahadoer – De Lindehof – Nuenen NL
Soenil Bahadoer is one of the most remarkable innovators of The Netherlands. The chef hails from Surinam and has an incredible passion for cooking. He successfully combines Surinam and Hindu ethnic flavours with French Fine-dining, mixing innovation and internationalization. Spice it up, please.
Edwin Vinke – De Kromme Watergang – Hoofdplaat NL
The salty grounds on which Edwin Vinke was born form the basis for his cuisine. Edwin feels a strong connection with nature and innovates with the best that his environment has to offer. This is translated in the dishes, that are bursting with natural flavours. A humble person, always innovating, always smiling.
Maarten Bouckaert – Castor – Beveren Leie BE
Trained by the very best chefs of Belgium, Maarten Bouckaert is now ready to conquer the culinary world himself. An accessible kitchen, focused on flavour on top products. No more is needed for innovation! Or, how Maarten puts it: Sophisticated simplicity without all the frills. The future is now.
Peter Goossens – Hof Van Cleve – Kruishoutem BE
Craft, tradition, local produce, quality, passion: this is what made Peter Goossens one of the very best chefs in the world. For Peter, cooking is a true craft and only the best is good enough. It is this quest for the very best that makes him on of the biggest innovators in the culinary world.
Culinary Position of Flanders
Ben Weyts, Flemish minister of Tourism will also presented the Manifesto ‘Culinary Position of Flanders’. More information and the culinary manifest can be found on this link: http://flandersfoodfaculty.be/nl/manifest
You can also discover the Flanders Food Faculty in this movie: https://www.youtube.com/watch?v=okHF-Iqm1oQ
The session was closed with a networking reception with innovative bites and drinks, provided by:
DRINKS BY OUR PARTNERS IN INNOVATION
Cuvée de l'Ecusson by Bernard-Massard
Bar Bubbels, witte & rode wijn by VA.S.CO
Fresh draft beer by Carlsberg
Coffee by Nespresso
Ginger Ale cocktail moment by Schweppes
Water pyramid by Badoit
APPETISERS BY OUR PARTNERS IN INNOVATION
Sablé van comté, cremeux van reblochon, koolrabi en bloemen by Niels Brants, Restaurant Essenciel
Ceviche van langoustine, komkommer, avocado en zeegroenten by Koen Verjans, Restaurant Innesto
Northseasar salade by Lieven Lootens,
Restaurant ’t Aards Paradijs (Groene Gault&Millau)
Bonbon met eendenlever en kweepeer by Joeri Rossenbacker, Restaurant Grand Cafe Lamot
Culinaire Kalfskop by CHEF Natural fonds &
Ken Smets - Hendrickx Feesten
Ossenstaart by Kevin Bonanno, Restaurant Cinquième & Jan Wouters, Restaurant 6Zinnen
Foodpairing by Brouwerij Het Anker & Restaurant Den Grooten Wolsack, powered by Stad Mechelen
Gorgonzola tasting by Kaasmeesters Van Tricht
Belgitude frietjes by Callebaut
‘We Love Biscuits’ by Didess