Stars live and on stage
The Dutch Avantgarde Cuisine Festival Vol. One
- What new technologies are used?
- What new products are out on the market?
- What are the creative work processes?
- And how can chefs apply all this in their own kitchen?
Cooking demonstrations by international top chefs.
On Sunday June 3 and Monday June 4 you can be witness to an
amazing culinary spectacle. At the cooking demonstrations at CHEFS®EVOLUTION a selection of the world’s finest chefs will present to you their kitchen and their personal quality. Every day four chefs will take over the main stage where their interactive demonstrations are guaranteed to amaze and inspire you. Hans Steenbergen, trendwatcher and editor of Food Inspiration, will present the event. On Sunday June 3, the same stage will be home to the presentation of the book PUURST, the long awaited sequel to PUUR and PUURDER by Jonnie & Thérèse Boer. (mehr...)
From brasserie to star restaurant
Housed inside a villa with white, discreet wooden panelling, large windows and a red-tiled roof in the Sint Michiels quarter of the city of Bruges, the three-star restaurant Hertog Jan can be found. The rudder has been jointly held by the three-star chef Gert de Mangeleer and Sommelier Joachim Boudens, Sommelier of the Year 2011, for nearly seven years now and works perfectly, as can be seen in the restaurant's progress.
Gert and Joachim took over the Hertog Jan in 2005 from the actual founder, Guido Francque, who opened the restaurant as a brasserie in 1992. In 2002, he took the two of them on board, handing the premises over to them three years later. The two of them worked together on the design and created the new Hertog Jan. They were promptly awarded the first Michelin star the following year and in 2009 and 2011 two others followed. (mehr...)