Chefs - October/November

This Tram Experience autumn menu will welcome the collaborating:

  • Bart Gils - Restaurant Signatuur

    Bart Gils is a young self-taught chef, who works hand in hand with his wife Sally Lauwers. By proposing original drinks pairings, fresh fish caught in the North Sea and local produce, they strive to be as sustainable a restaurant as possible. They put the spotlight on the product itself, through a pure and sometimes slightly stubborn art, in order to find a contemporary mix between craftmanship and a light and fresh cuisine. Bart and his wife are now about to open a new location for their restaurant in the vibrant south of Antwerp. Their mission is to create a nice and cosy atmosphere where diners feel at home but will get blown away by the cuisine and drinks.

  • Philippe Meyers* - Restaurant Philippe Meyers

    Philippe Meyers started his career at the age of 14, first in his parents' own restaurant and then in well-known, Michelin-starred Belgian establishments. After a few years, he decided to open his own restaurant with his wife in Braine-l'Alleud. Since 2004, they have been welcoming their customers into their home, driven by their boundless passion for gastronomy. Philippe Meyers was awarded a star in the famous Michelin guide in 2014.

  • Lionel Rigolet** - Comme chez Soi

    After training in the leading Belgian and European establishments, Lionel Rigolet has assumed control of Comme Chez Soi since forteen years, the restaurant that his father-inlaw Pierre Wynants took to new global gastronomic heights starting in the late 1970s. Now with two Michelin stars to his name and a 18.5/20 from Gault Millau, which elected him chef of the year in 2007, Lionel Rigolet offers a cuisine that is entirely rooted in the modern era. At the same time, his cuisine is always respectful of his illustrious predecessor’s prestigious heritage and the deeply traditional dishes that made his reputation.

  • Their instructions are then carried out by our chef caterer Thibault Granville (Taste Great) who prepares and finishes the recipes on board.


    Menu proposed from 26th of October until 29th of November 2021