Elite-VVIP dinner with Peter Goossens***, together with two of his pupils Inge Boury* en Michael Vrymoed*
06 november, 2015
Together with three of his pupils, Peter Goossens will treat you to a special gala dinner with butler service. During the dinner, you will enjoy live showcooking in the hall and you will be in the good hands of Mnu Belgocatering, the gastronomic school Ter Groene Poorte, the Bogarts School of Butlers of Saint Peterburg, Russia, led by Maarten Bogaerts.
And there's more. In order to guarantee the exclusive nature of the event, the halls are only accessible for invitees and exhibitors.
PROGRAM
18.30-19.00 Welcome with Champagne Bollinger
19.00-20.30 Visit the Classic-Event stands
20.45-23.00 Gala dinner
- Beverages
Aperitif
Champagne Bollinger Brut // still and sparkling water // fruit juices and nectars
by Alain Milliat
Dinner
White and red wines (see food) // still and sparkling water // coffee and tea
- Food
Menu devised by
Chef Peter Goossens *** Guide Michelin - 19.5/20 GaultMillau
Chef Michaël Vrijmoed * Guide Michelin - 16/20 GaultMillau
Chef Inge Boury * Guide Michelin - 17/20 GaultMillau
Appetizers
Peter Goossens: Chicken Liver / langoustine / beetroot / wheat / hazelnut
Michaël Vrijmoed: spinach ravioli / matcha & den stock / tofu / sesame
Inge Boury: smoked eel / winter leek / vadouvan
Cold starter
Peter Goossens: coquille / ponzu / cucumber / algae / citrus
Wine: Tercic Bianco 2011
Hot starter
Inge Boury: plaice / king crab / kohlrabi / shore crab gravy
Wine: Saint Romain Alain Gras 2013 - MGN
Main course
Michaël Vrijmoed: beef ‘cheek and marrow’ / goose liver / cep / truffle
Wine: Chianti Classico – La Macinaia 2010
Dessert – chocolate
Michaël Vrijmoed: Jerusalem artichoke / cocos / gianduja
23.30-02.00 Afterparty
PRACTICAL INFORMATION
** FULLY BOOKED **
Date: 06/11/15
Location: Classic-Event, KortrijkXpo
Table arrangement: table of 8/ 10 pers.
Price: 440 euro p.p. (incl. VAT) - including aperitif and all drinks up to the afterparty after the dinner