It was impressive!

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.

On stage, Gene Bervoets introduced the first speaker of the afternoon-session, being Sergio Herman. Herman brought with him a world premiere, on which he had worked together with KULeuven. Using microchips and software, they were able to infuse flavors according to a certain pattern into (in this case) rice pudding. To be honest, this was rather overwhelming for me.

After the rather technological approach of Sergio Herman, some young scum entered the stage. Know as Flemish Foodies, Kobe Desramaults, Jason Blanckaert, Olly Ceulenaere & Manuel Wouters each presented a new recipe in wich they used Leffe Blonde. The use of ingredients inspired me, to say the least. Pigtails! Fresh sprouts of what basicly are weeds! Smoked egg-yolk!
28th of March, Flemish Foodies are having a party, check out their blog!

The last presentation I followed was Kristof Coppens, who presented yet another world premiere. Again the KULeuven helped with their technological knowhow, to construct a tool to create a vacuum (without a vacuumbag), flashfreeze with liquid nitrogen, infuse and spray any
liquid on any ingredient. Oranges that have a coffee taste, flashfrozen Coquilles St Jacques who maintain their freshness during several days, apples with Campari skin. A whole new experience is coming!

It was impressive to say the least.