Gault&Millau Chefs Masterclasses op Horeca Expo 2019

Monday 18 November 2019

12h30 – 13h15: Gault&Millau presents “Chefs Masterclass with Glenn Verhasselt (Sir Kwinten)”

Gault&Millau and partners Davigel, Corman and Deus Brut des Flandres beer are proud to present an inspiring masterclass with Gault&Millau Chef Glenn Verhasselt from restaurant Sir Kwinten. During this masterclass, the chef will prepare a great dish with coquilles with beurre noisette, paired with Deus Brut des Flandres beer. A Gault&Millau host will present the interactive session and guests will have the opportunity to participate with questions as well. At the end of the session, the lucky guests can taste the chef’s creation(s). A not to be missed opportunity for gourmet lovers. Make life Tasty!

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Tuesday 19 November 2019

13h – 14h: Gault&Millau presents “Chefs Masterclass with Eros Tomassetti (Diverso)”

Gault&Millau and partner Stoffels Tomaten are proud to present an inspiring masterclass with Gault&Millau Chef Eros Tomassetti from restaurant Diverso. During this masterclass, the chef will prepare an Italian inspired dish with Belgian tomatoes. A Gault&Millau host will present the interactive session and guests will have the opportunity to participate with questions as well. At the end of the session, the lucky guests can taste the chef’s creation(s). A not to be missed opportunity for gourmet lovers. Make life Tasty!

Wednesday 20 November 2019

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13h – 14h: Gault&Millau presents “POP masterclass with Jesse den Dulk (Golden Gai)”

The Gault&Millau POP-selection is a selection of trendy and accessible restaurants, bars and bistros where experience and concept are key elements. One preparation or one ingredient are often at the core of the restaurant’s concept. Think: great burgers, the best pasta restaurants or the ultimate gourmet fries – but always with the Gault&Millau quality trademark.
At our Horeca Expo Masterclass, Jesse Bulk from POP restaurant Golden Gai will let you taste what POP is all about. The chef will prepare a great dish based on burrata with pickled Shiitake mushrooms. This year Gault&Millau and Davigel are proud to present an inspiring POP-masterclass by some of Belgium’s best POP-chefs.