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.


18.30-19.00     Welcome with Champagne  Bollinger

19.00-20.30     Visit the Classic-Event stands

20.45-23.00     Gala dinner

  • Beverages

Champagne Bollinger  Brut // still and sparkling water // fruit juices and nectars
by Alain Milliat

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

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



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 

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