Culinary Innovators 2025 - The Menu
May 19, 2025
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:
The following high-end beverages were served during the evening:
- Taittinger Champagne Bar by VA.S.CO
- Exclusive wines from ‘Vins de Bordeaux’, VA.S.CO, Château Malartic-Lagravière and Wijndomein Waes
- Water experience by Evian
- Don Papa Cocktail Bar
- Grit Beverages, Gin Mare & Monin Cocktail Bar
- Mocktails by Botan
- Duvel Beer Experience
- Cocktails by Don Julio
- Schweppes Cocktail Bar
- Beers by Carlsberg
- Coffee and Tea Experience by Rombouts & Majes-T
ANTWERP EXPERIENCE
Charcuterie Cecina di Buey, Sea Urchin Coulis and Smoked Marrow by Kenny Burssens (InVINcible)
Antwerpse Frut: Antwerp Aspic of Pig's Head with Quail Egg and Mustard by Bert Jan Michielsen (the butcher's son)
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)
BEACH EXPERIENCE – FOOD
Joka presents: JOKA Cortador Academy
Crèmeux of Polder Potato with Coffee, Vanilla Oil and Shaved Mimolette Cheese by Gert De Mangeleer (Hertog Jan) and Kaasaffineurs Van Tricht
Arroz Marisco by Diego Salas (Lima Nikkei Izakaya) and Sligro Food Group
Pike and Smoked Zander with Lemon Verbena Cream and Nantua Sauce by Gilles Pauwels (Ateljee G) & Sysco
Degustation of Imperial Heritage Connoisseurs Caviar & Limited Edition Oscietra Imperial Caviar by Imperial Heritage Caviar
Unique tasting of Clos du Temple Rosé, crowned as « the Best Rosé in the World » by VA.S.CO
BEACH EXPERIENCE "MAASMECHELEN VILLAGE"
Gambero Rosso, Ajo Blanco, Bergamot & Imperial Heritage Caviar by Ralf Berendsen (Restaurant Ralf Berendsen)
Maasland Asparagus The Modern Flemish Way
Aldeneyck Riesling Purnot 2023 by Aldeneyck
ART WALK
Goats & Waffles by Didess
Pig's head – Flandrien Pig, Smoked Eel and Jardinière by Falk
TABLE EXPERIENCE
Langoustine, Imperial Heritage Oscietra Caviar, Yuzu Kosho & Dill by Thierry Theys (Restaurant Nuance, Duffel)
White & Green Asparagus with Wild Ramsons and Marigold Egg Yolk Confit by Arabelle Meirlaen (Restaurant Arabelle Meirlaen, Marchin)
Served in tableware by Fine 2 Dine
TERRACE EXPERIENCE
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
"Schelle van de Zeuge" Taco with Grilled Ham by Chefs Dennis Broeckx & Luc De Laet (Butcher’s Dining)
DESSERT EXPERIENCE
Didess' Bakery by Didess
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
Premium Belgian Coffee and Majes-T Premium Organic Teas Degustation by Rombouts
AFTER-DINNER EXPERIENCE
- Cocktails by Don Papa
- Pagdiwata
- Darkerdon
- Donkiri
- Select Spritz Bar by GRIT Beverages
- Mocktails by Botan
- Shizo
- Wakataya Sour
- Ginzu Spritzer
- Pomelo Asada
- Opal Blanc
- Wines by VA.S.CO
- Bordeaux selection
- Beer & Water Bar
- Carlsberg
- Carlsberg 0,0%
- Duvel
- Evian
- The After Party by Levi Party Rental
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.
