Lien De Leenheer | 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 million euro- to give them a taste of champagne or (why not!) parmigiano. Captain Spock would not even frown at the idea.

Antoon Vanderstraeten | 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 Quotidien. Afterwards a glass of white wine for the misses and a Leffe Brune for myself ensured a great lunch.