Who festivalfood thinks, probably thinks not immediately on top chefs and sterrenpatissiers. In Tomorrowland that can be done: in the Aperto restaurant you can pamper yourself by Nick Bril from The Jane, six talents of Young Keukengeweld and dessertkoning Roger Van Damme.
Aperto is the most highly regarded restaurant in Tomorrowland, where “The Jane” chef-kok Nick Bril, each day another Young Keukengeweld-chef invites you to together magic on a plate to create. The restaurant is decorated in an Art nouveau setting and fully equipped with Miele appliances, is a true haven of peace compared with the view on the jumping and dancing crowd.
You will not just learn with the most popular dishes from chefs like Nick Bril, but also with other international guests. You slide at long tables where the concept ‘sharing is caring’ applies: you share the dishes with everyone. You will be in advance warned: “I don’t want to see any phone, Tomorrowland is for making friends’, it sounds.
Fresh appetizers by chef Nick Bril are ideal for the warm weather. Hummus and crispy bread, cerviche of mackerel and pepper, crispy potato and lime: a feast for your taste buds.
The main course is each time by a different talent of Young Keukengeweld prepared: Seppe Nobels conjured in turn, a dish with varkenswang with a cream of celeriac and side dishes like roasted cabbage with mustard seeds, grilled asparagus with watercress and roasted carrot with a cream of smoked carrot.
As icing on the cake late Roger van Damme, Miele ambassador and also the best pastry chef in the world, you a taste of his own creations. As for the pastry, the details make the difference, was his collaboration with Miele a logical choice: the temperature of Miele oven would be exactly at 200 degrees celsius, which, for example, when baking a sponge cake is of critical importance.
Curious about the recipe of Roger Van Damme? Watch this: ‘Creation of chocolate with pear and foie gras’