The Flemish primitives: the playground of top chefs

The Flemish primitives: the playground of top chefs

The Flemish primitives is all what you thought it would be: a parade of top chefs applying the most crazy ideas and coming up with new techniques that seem to be fitting in sci-fi series.

Let’s be honest it’s sci-fi. Putting oysters under a 6000 bar high pressure cabin –worth several...

It was impressive!

It was impressive!

Flemish Primitives surely made a big impression on me and my girlfriend. The "Concertgebouw" in Bruges was packed with food-professionals and more than 30 Michelin-stars where gathered on stage. I only was able to get in Bruges by noon, but that was right on time for a lovely lunch from Au Pain...

The Flemish Primitives amazes with 5 world premieres
10 02 10 | On Monday 8 February, Brugge was the culinary heart of the world for one day. During the second edition of The Flemish Primitives over 50 of the world’s top chefs and scientists took the stage of the...
The Flemish Primitives Community
08 02 10 | There's so much happening in the world of food and innovation that we don't want to limit ourselves to one event every year. Creativity in the kitchen can happen everywhere at anytime. That...
The Flemish Primitives 2010 sold-out
08 02 10 | With over 1.300 participants. The second edition of The Flemish Primitives is a week before the event already a huge success. With more than 33 Michelin stars, more than 50 guests from all over the...
Kobe Desramaults' "Gourmandine Potato, St.-Bernardus beer and chocolate"

Potato ice-cream Cook the potatoes. Pass them through a puree sieve. Mix 1500 g boiled vegetable stock with 200 g egg yolk and 250 g sugar. Add to the mashed potato, mix in a blender until a thin consistency is formed & pour into Pacojet cups -20 degrees Celcius. Bitter chocolate Heat cream...
Gert De Mangeleer's "Light cream of polder potato with coffee, vanilla and "Oud Brugge" from May 2006

For the cream:
Cook the potatoes in their skins in the oven at 250 degrees Celcius and remove the skins when they are cooked. Put 500 g of potatoes in the food processor with the cream, shellfish stock and olive oil, blend and sieve, adjust to taste. Place in an espuma bottle and use 3...
Geert Van Hecke's "Squid filled with rabbit rillette and plum fritters"

Sprinkle salt, pepper and choppecd garlic on the rabbit and leave overnight in the refrigirator with a weight on top. Rinse off and cover in lard for 2 hours, de-bone, mix with the foie gras and season with salt and pepper. Wash the squid and fill with the meat. Soak the almond bread in the beer...