The programme for Culinaria 2015 has been announced. The annual culinary event, which enters its 7th year has as its main theme the Belgian effect.
What is the Belgian effect? The theme this year highlights the best of Belgium and what probably unites the country best – its cuisine.
Bringing together some of the country’s best chefs (see list below), Culinaria takes place in the splendid Tour et Taxis, Brussels between Wednesday 6 May and Sunday 10 May. It is a unique opportunity for foodies to savour dishes prepared by many of the country’s best chefs in one menu.
There will also be workshops by international chefs such as Michael Troisgras (Troisgas), Nicolai Nørregaard (Kadeau), Loic Villemin (Toya) and Even Ramsvik (Ylajali).
Belgian gastronomy has a lot to offer thanks to its position in the centre of Europe, its access to exceptional produce and the multicultural mix which has driven chefs to create a very interesting cuisine.
During the event, Michelin star chefs and some of the most promising young Belgian chefs will propose their ‘Belgian Effect’ with an original recipe.
The Belgian chefs taking part in Culinaria this year are:
Damien Bouchéry & Bénédicte Bantuelle (Bouchéry), Giovanni Bruno (Senzanome), Julien Burlat (Dôme), Pierre Ciampi (La Garrigue), Axel Colonna-Cesari (Centpourcent), Sang Hoon Degeimbre (L’Air du Temps), Gert de Mangeleer (Hertog Jan), Bart De Pooter (Pastorale), Kobe Desramaults (In De Wulf), Pascal Devalkeneer (Le Chalet de la Forêt), Benoit Dewitte (Benoit & Bernard Dewitte), Mario Elias (Le Cor de Chasse), Laurent & Vincent Folmer (Couvert Couvert), Carl Gillain (Agathopede), Stefan Jacobs (Va Doux Vent), Alex Joseph (Rouge tomate), Gilles Joyes (Marcus), Dimitri Lysens (Magis), Eric Martin (Lemonnier), Olivier Massart (Ô de vie), Yves Mattagne (Sea Grill), Christophe Pauly (Le Coq au Champs), Clément Petitjean (La Grappe d’or), Dario Puglia (Gist), Lionel Rigolet (Comme Chez Soi), Kamo Tomoyasu (Kamo), Thomas Troupin & Marie-Charlotte Portois (La Menuiserie), Vilhjalmur Sigurdarson (Souvenir), Broes Tavernier (‘t Vijfde Seizoen), Martin Volkaerts (L’Amandier), Jean-Philippe Watteyne (iCook !) and Laury Zioui (L’Eveil des Sens).
The desserts will be prepared by Joost Arijs (Joost Arijs), Jean-Philippe Darcis (Darcis), Marc Ducobu (Ducobu), Pierre Marcolini (Maison Pierre Marcolini) and Tom Van Loock (Patisserie Academie).
For further information visit the event’s website.
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