Turbot ravioli, cold-smoked scallops with spinach, fresh tomato compote candy. Sabayon with vanilla essences, fried leek filaments.
Michel ADDONS
Michel was Executive Chef at the Hyatt Hotel in Brussels when he competed in the first Bocuse d’Or in 1987. By then, he had already won 1st prize in the Prosper Montagné competition (1979) and been named Best Chef in Belgium (1980), acquiring an experience and a culinary level that enabled him to reach […]
Guy VAN CAUTEREN †
Guy Van Cauteren was undoubtedly one of the best-known Belgian chefs. He came to cuisine via butchery after being expelled from college for his subversive reading material (by Louis-Paul Boon, the “anarchist” writer, notably), but he became a happy and fulfilled chef. After attending the hotel school at Ostend, a stay in Paris with Lucas […]
Roland DEBUYST
Everyone who frequents the Bocuse d’Or knows Roland Debuyst and his wife Ayse for their joyful and tireless commitment alongside Belgian candidates. To meet them in their own country, you have to go to Nossegem, in the suburbs of Brussels, where he works in the kitchen while she greets customers. After training at Ceria and […]
Ferdy DEBECKER
Ferdy Debecker is a typical example of a “born” chef, who, after training at the Louvain hotel school, immediately went to work in reputed star-ranked restaurants; first in Brittany at the Château de Locquenolé in Lorient, then at Eddie Van Maele’s restaurant in Brussels, among others. In 1987, he and his wife Ann opened their […]
