SUNDAY MASTER CLASSES

During the masterclasses we want to share with you the expertise and knowledge on 1 topic by some world known top experts. If you want to know the ins and outs of a topic like meat, fish, fermentation,… this is your opportunity. Experience 2 ½ hours of passion and insights.

• Participation fee: 80 euros incl vat (presentation + tasting) per session.
• Session times: 13:30 and 16:30

PROGRAMME

13:30 sessions

• David Martin (La Paix*), Hendrik Dierendonck (Butcher Dierendonck) & Jack O'Shea (UK): Aging, preparation and cooking techniques of meat - REGISTER
• Filip Claeys (De Jonkman*), Rudi Van Beylen (Hof Ten Damme) & Matthieu Beudaert (Table d'Amis): Less well known fish, taste and gastronomy - REGISTER
• Sang Hoon Degeimbre (L'Air du Temps**), Bruno Goussault (CREA, F) & Thomas Bühner (La Vie**, D): Vacuum and precise temperature - REGISTER
• Michel Van Tricht (Cheese master), Ben Vinken (Beer sommelier) and Robert Schinkel (Beverage Business, NL): Cheese, science, pairings and gastronomy - REGISTER
• Passion Pâtisserie: Innovation and taste in pastry and ice cream - REGISTER

16:30 sessions

• Sang Hoon Degeimbre (L'Air du Temps**) and Magnus Nilsson (Faviken, S): Fermentation and pickling - REGISTER
• Kristof Coppens (A Priori*): Cooking with liquid nitrogen, CryoCooking - REGISTER
• Josean Martinez Alija (Guggenheim Bilbao, E): Revolution of stocks and bouillons - REGISTER
• Quico Sosa (E) and Dave De Belder (De Godevaart): Taste technologies - REGISTER
• Pascal Barbot (L'Astrance**, F): His cuisine, concepts and recipes - REGISTER

PROGRAMME SUBJECT TO CHANGE