Bart Gils – Restaurant Signatuur – Flanders Kitchen Rebels
Carrot cake, hand peeled grey shrimp and sour cream;
Butternut squash ravioli with “Florence” goat’s cheese cream and puffed camelina;
Mussel cappuccino with celery confit;
Warm salad of North Sea crab with kohlrabi and Belgian saffron;
Charred mackerel with Granny Smith, yoghurt and radish (only for the Experience menu – 7 courses).
Philippe Meyers* – Restaurant Philippe Meyers – Génération W
Coq des Prés breast, with ‘Petits Gris de Namur’ snail stuffing, celeriac multiple ways, and a poultry jus.
Lionel Rigolet** – Comme chez Soi – Bruxelles
A palette of lemon, basil and lemon balm flavours and textures.
A menu created by the chefs, prepared by the caterer Thibault Granville – Taste Great.