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.

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