Culinaria throws this year about a different bow. The top event of the Belgian gastronomy takes place for the first time in the autumn, in a new location, and that ten days long.
Gastronomes, gather a you. Culinaria, the annual gastronomic event of the year that Belgian talent in the spotlight and chefs stimulates to their boundaries, save for his ninth edition of his tents to a new location in Anderlecht.
Until October 30, is the country’s largest gourmet feast for the smaakpapil in character of the latest culinary trends. This year, everything revolves around a desire for change, a need for innovation, and the creation of an unparalleled experience. Sounds tempting? That is the also.
For this ninth edition of Culinaria were the great means put. The event, typically scheduled in the spring, takes place for the first time during the period in which the leaves and masse of the trees whirl. That means other products in the spotlight, other dishes to taste and lots of fall colors in the board. ‘We change the sweetness of may for the unpredictability of the month of October, with its wealth of herfstproducten’, according to the organization.
Also new: the location. Tour & Taxis was traded in for a giant hall in Anderlecht, nice decorated and divided into different ‘environments’ and levels.
For a gourmet experience is the grand restaurant is the place to be. Here you every evening four renowned Belgian and international chefs (surrounded by the best sommeliers) an exquisite achtgangenmenu for.
In the gourmet foodmarket, in the central part, you can buy and taste of artisan products, also to enjoy the signature dishes of ten chefs.
For the firmer benenwerk (and night owls), there is the Perrier Club – with an urban interior, where renowned mixologisten until the early hours, the best cocktails and snacks are served on the show of a guest dj.
Top names in
For this first herfsteditie of Culinaria collect more than 60 Belgian chefs under one roof, accompanied by the best craftsmen and bartenders from Belgium and Europe.
Chefs of the Mercato-space
Bart de Pooter**, Bruno Timperman, Carl Gillain, Christophe Pauly*, Dario Puglia, David Martin*, Denis Broeckx*, Denis Delcampe, Eric & Tristan Martin, Fabrizzio Chirico, Gilles Joye*, Giovanni Bruno*, Hendrik Dierendonck, Hermes Vanliefde, Isabelle Arpin*, Jan Instruments, Jean-Philippe Watteyne, Joël Geismar, Johan Haiverlain, Kenny Bernaerts, Laury Zioui*, Mario Elias*, Martin volkaerts elaborates, Michel Borsy & Andy De Brouwer, Michiel Rabaey, Nicolas Decloedt & Matthieu Chaumont, Niels Brants, Marcelo Ballardin, Sébastien Wygaerts & Diederik Herbots, Olivier de Vinck, Olivier Massart*, Pascal Vandenheule, Patrick Aubrion, Paul Morel, Philippe Meyers*, Pierre Ciampi, SamD’huyvetter, Stephan Jacobs, Viki Geunes**, Willem Hiele, Yannick of Aecken.
Chefs from the S. Pellegrino Gastronomique
Bart De Pooter**, Benoit Dewitte*, Christophe Pauly*, Clément Petitjean*, David Martin*, Dimitry Lysens*, Eric Martin, Philippe Claeys**, Florent Ladeyn* (France), Giovanni Bruno*, Julien Burlat*, Laurent & Vincent Folmer*, Laury Zioui*, Lionel Rigolet**, Loïc Villemin*(France), Marcelo Ballardin, Mario Elias*, Pascal Devalkeneer**, Patrick Roger, Philippe Fauchet*, Pierre Marcolini, Sang Hoon Degeimbre**, Thomas Troupin*, Viki Geunes**, Viljahmur Sigarduson.
The bartenders : Olivier Jacobs, Kevin Ligot, Hannah Van Ongevalle, Matthieu Chaumont, Geoffrey Canilano, Thibault Mequignon
From 18 to 30 October 2016, vaartdijk 8, www.autumn.brussels