If you are planing to join us at the unique event 'The Flemish Primitives', in Belgium, here is the list of the guest participants:
Rene Redzepi (Noma, DK) Michel Bras (Bras, FR) Dominique Persoone (The Chocolate Line, B) Alex Atala (D.O.M., BR) Pascal Barbot (Astrance, FR) Magnus Nilsson (Faviken, SE) Gert De Mangeleer (Hertog Jan, B) Jonnie Boer (De Librije, NL) David Martin (La Paix, B) Giorgio Nava (Carne SA & 95 Keerom, I/ZA) Jack O’Shea (UK) Massimo Bottura (Osteria Francescana, I) Kobe Desramaults (In de Wulf, B) Alexandre Gauthier (La Grenouillère, FR) Sang Hoon Degeimbre (L’Air du Temps, B) Josean Martinez Alija (Guggenheim Bilbao, ES) Arabelle Meirlaen (Li Cwerneu, B) Laury Zioui (L’Eveil des Sens, B) Filip Claeys (De Jonkman, B) Tomoyasu Kamo (Kamo, B) Wouter Van der Vieren (Clandestino, B) Kristof Coppens (A Priori, B) UGent KULeuven Sergio Herman (Oud Sluis ) Institut Meurice Stanford University Bruno Goussault
Some of the chefs will be cooking together at the Gala night - Taste & Creativity:
Meringue - passion - foie gras - liquorice Parmesan - tomato - onion Potato - vanilla – Mimolette Gert de Mangeleer – Hertog Jan
Zealand oyster 5/0 - miso - ponzu sabayon - algae – chives Dave de Belder – De Godevaart
Scallop - bergamot - hazelnut - goat cheese Arabelle Meirlaen – Li Cwerneu
Chawan nushi Kamo Tomoyasu – Kamo
Mackerel - fennel - bergamot – sourdough Wouter Van Der Vieren – Restaurant Clandestino
Langoustine – Limousin beef – Caviale “ Perluga Black Label “ cauliflower – yuzusorbet Kristof Coppens – A-priori
A message in a bottle from the northsea Filip Claeys – De Jonkman
Vitello Anguillo David Martin – La Paix
Veal Cheek - leek – Mustard Matthieu Beudaert – Table d’amis
Pigeon from Waret - tonka bean - lacto daikon – kimchi Sang-Hoon Degeimbre – L’Air du Temps
Foie gras - rhubarb - bergamot – coffee Laury Zioui – L’Eveil des Sens
Vieux Gris de Lille - as - whey – celeriac Kobe Desramaults – In de Wulf
Brazilian lips Dominique Persoone – Chocolat Line / Sergio Herman – Oud Sluis Alex Atala – D.O.M.
Frisco "minutes" Passion Pâtisserie
Coffee – macarons Jean-Yves Wilmot – Patisserie Wilmot
If you don't have your reservation now, visit the website for more information!
Information and images © 2010 The Flemish Primitives
Luciana Bianchiis chef de cuisine and food writer, works as International Editor correspondent for the Brazilian gourmet magazine,Prazeres da Mesa, and contributes to several publications in Brazil and Europe.
on Twitter http://twitter.com/LucianaBianchi
