A night of culinary imagination at Culinary Innovators 2025
On Monday, May 12th, the eighth edition of Gault&Millau’s Culinary Innovators took place at the remarkable Verbeke Foundation in Kemzeke. During this inspiring event, over twenty top chefs and partners delighted more than 580 guests with a sensory journey of gastronomic excellence. From bold street food creations to refined desserts and inventive cocktails, every act celebrated innovation, flavour, and collaboration.
Curious about what was served? Below, you'll find the full overview of the dishes and drinks that made the evening truly unforgettable:
© Pieter D'Hoop
Charcuterie Cecina di Buey, Sea Urchin Coulis and Smoked Marrow by Kenny Burssens (InVINcible)
© Pieter D'Hoop
Antwerpse Frut: Antwerp Aspic of Pig's Head with Quail Egg and Mustard by Bert Jan Michielsen (the butcher's son)
© Pieter D'Hoop
Crispy Belgian Waffle, Tarama of North Sea Turbot, Local Farm Habanero Chili Sauce and Dry Egg Yolk by Frédéric Chabbert & Maja Vekeman (Dôme & Dôme sur Mer)
© Pieter D'Hoop
Joka presents: JOKA Cortador Academy
© Pieter D'Hoop
Crèmeux of Polder Potato with Coffee, Vanilla Oil and Shaved Mimolette Cheese by Gert De Mangeleer (Hertog Jan) and Kaasaffineurs Van Tricht
© Pieter D'Hoop
Arroz Marisco by Diego Salas (Lima Nikkei Izakaya) and Sligro Food Group
© Pieter D'Hoop
Pike and Smoked Zander with Lemon Verbena Cream and Nantua Sauce by Gilles Pauwels (Ateljee G) & Sysco
© Pieter D'Hoop
Degustation of Imperial Heritage Connoisseurs Caviar & Limited Edition Oscietra Imperial Caviar by Imperial Heritage Caviar
© Pieter D'Hoop
Unique tasting of Clos du Temple Rosé, crowned as « the Best Rosé in the World » by VA.S.CO
© Pieter D'Hoop
Gambero Rosso, Ajo Blanco, Bergamot & Imperial Heritage Caviar by Ralf Berendsen (Restaurant Ralf Berendsen)
© Pieter D'Hoop
Maasland Asparagus The Modern Flemish Way
© Pieter D'Hoop
Aldeneyck Riesling Purnot 2023 by Aldeneyck
© Pieter D'Hoop
Goats & Waffles by Didess
Pig's head – Flandrien Pig, Smoked Eel and Jardinière by Falk
© Pieter D'Hoop
Langoustine, Imperial Heritage Oscietra Caviar, Yuzu Kosho & Dill by Thierry Theys (Restaurant Nuance, Duffel)
© Pieter D'Hoop
White & Green Asparagus with Wild Ramsons and Marigold Egg Yolk Confit by Arabelle Meirlaen (Restaurant Arabelle Meirlaen, Marchin)
© Pieter D'Hoop
Served in tableware by Fine 2 Dine
© Pieter D'Hoop
Slightly Smoked Hamachi, Avocado, Cilantro & Dash Vinaigrette by JRE
Fish Market by NorthSeaChefs
Zeeuwse creuses oesters by Oesterij
Braised Veal Cheek, Tartelette of Lettuce with Cilantro Mayonnaise, Pickled Holstein and Belper Knolle Cheese by Maurice de Jaeger (Sensum) & Unilever
© Pieter D'Hoop
"Schelle van de Zeuge" Taco with Grilled Ham by Chefs Dennis Broeckx & Luc De Laet (Butcher’s Dining)
© Pieter D'Hoop
Didess' Bakery by Didess
© Pieter D'Hoop
Smaakhaven will be a brand-new experience center on the Scheldt Quays in Antwerp. Visit Flanders is creating this unique meeting place so that chefs, producers, entrepreneurs, researchers, academics and foodies can share knowledge, gain inspiration, and realize ideas.
'The Jungle' Dessert Based on Jungle Spices from the Chocolate Line Plantation Mexico, Agged Criollo Cocoa by Julius Persoone (The Chocolate Line) & Smaakhaven
The Secret Chef by Neuhaus
© Pieter D'Hoop
Premium Belgian Coffee and Majes-T Premium Organic Teas Degustation by Rombouts
© Pieter D'Hoop
Celebrating innovation, collaboration and creativity
Culinary Innovators 2025 once again proved to be a true celebration of imagination and excellence in the world of food and hospitality. By bringing together visionary chefs, premium partners, and a passionate audience, the event offered a taste of the future, where flavour meets artistry and innovation knows no limits.
