‘Grote Keuken Grande Cuisine’ · Kenwood, AGA, Caudalie, Gaggenau, SMEG, Leolux... 1.2 -...

Launch Magazine n°3 ‘Grote Keuken - Grande Cuisine’

23 11 2016 – Horeca Expo

First of all, many thanks to our partners and partner organisations:

• Partner organisations:

• Partners:

PART 1 – GAULT&MILLAU PROJECTS

1 - GAULT&MILLAU Restaurant Guide

• Leading gastronomic guide in Belux

• Expert quotation of more than 1200 top restaurants

• From well-known luxury venues to surprising local gems

• 650 pages

• Copies sold : 35.000 including all topchefs & teams

• Reach : 150.000 readers / users

• Edition 2017 was launched 7 Nov 2016 with exclusive event

• Partners : Laurent Perrier, Rolex, BMW, Bru, VIP selection, VZUG, Nespresso, Neuhaus, Carnivale, Kenwood, AGA, Caudalie, Gaggenau, SMEG, Leolux...

1.2 - Restaurant Website

www.gaultmillau.be

• Leading restaurant website in Belgium

• New website was launched in 2016

• Over 30k pageviews each month

• Content hub for the gastronomy industry

• 3 different banner formats

http://www.gaultmillau.be/

2 - CULINARY INNOVATORS

• Culinary Innovators brings together chefs, suppliers, government and other stakeholders and provides access to an outstanding network, and professional think tank and a powerful communication tool around innovation and culinary development.

• Culinary Innovators awards: rewards for the most innovating companies, persons and other stakeholders within the industry. 8 categories: Education, Institution or Service, Events, Product , Promotion/Marketing, Sustainability, Restaurant Philosophy and The Innovator of the year

2 - CULINARY INNOVATORS

• Several high-end events are organised during the year, with innovative guestchefs and speakers. Every year is concluded with the unique award show, ourflagship event with some of the world’s best chefs and speakers

• Online inspiration platform www.culinaryinnovators.com

http://www.culinaryinnovators.com/

3 – Project Catering ‘Grote Keuken / Grande Cuisine’

• An initiative originated on the request of the professional organisations within the world of professional catering and institutional kitchens

• By launching a new magazine and organizing networking events, Gault&Millau wants to give the sector the attention it deserves

• Special focus on taste, quality and health

• Online content platform: www.grotekeukens.be – www.grandecuisine.be

http://www.grotekeukens.be/

http://www.grandecuisine.be/

3 – Project Catering ‘Grote Keuken / Grande Cuisine’

• Catering awards: each year several companies, institutions and chefs within the sector are awarded for their special efforts.

• 5 awards: Customer relations / Corporate Social Responsibility / Nutritional aspects / Innovation and originality / Waste Management


• Partners:

4 – The Green Gault&Millau

• A lifestyle guide full of nice places where you can enjoy healthy food and where vegetables are key

• This guide and the title of “vegetable restaurant of the year” ensures that the attention for healthy gastronomy is increasing in our society

• The third edition was released in May 2016 (Benelux level)

5 – The Chocolatier-Patissier Guide

• A guide that wants to honour the better chocolatiers and patissiers in the country. Just like in the gastronomy, Belgium has a lot of talent in this sector!

• The guide is a guidebook and invitation to try out all the delicious addresses in Belgium

• Online (free) platform: www.chocolatierpatissier.be

• Launch new guide: 2017

http://www.chocolatierpatissier.be/

6 – Consultancy & Product evaluation + development

• Neuhaus

• Tomorrowland

• Other confidential projectswithin the culinary industry

PART 2 – TRENDS IN GASTRONOMY & CATERING

1 – Trends in gastronomy

• Back to a pure and product-focused kitchen

• The importance of ‘dining experience’

• The return of the ‘classy brasserie’

• Gourmet fast food

• Internationalisation of the kitchens

• The importance of the artisans & local products

• The importance of healthier & more sustainable food

• Blurring


• Back to a pure and product-focused kitchen

Seppe NobelsRestaurant Graanmarkt 13, Antwerp


• The importance of ‘dining experience’

Nick Bril & Sergio HermanThe Jane, Antwerp


• The return of the ‘classy brasserie’

Danny Vanderschueren & Danny De LandtsheerBrasserie Silo’s, Boortmeerbeek


• Gourmet Fast Food

Wurst (Jeroen Meus), Frites Atelier (Sergio Herman), Ellis Gourmet Burger


• Internationalisation of the kitchens

Dimitri ProostDIM Antwerp


• The importance of the artisans & local products

Cheeses Van Tricht, bakeries, … Gault&Millau Guide Chocolatier / Patissier


• The importance of healthier & more sustainable food

Sang-Hoon DegeimbreL’air du Temps

Gault&Millau Green Guide


• Blurring

WY BrusselsMercedes showroom and gastronomic restaurant

2 – Trends in catering / big kitchens

PART 3 – LAUNCH MAGAZINE N°3 ‘GROTE KEUKEN - GRANDE CUISINE’

Catering Awards 2017

- Subscriptions open until 15/12/2016- 5 Categories

- Award Show on 6/03/2017

www.gmcateringawards.be

http://www.gmcateringawards.be/

Gault&Millau Wine Awards

- First edition 2016- 2 Categories: gastronomy and catering/big kitchens

- Winners (chosen by professional jury with top sommeliers)

- Tasting after the colloquium at 12h!

RED WINE DistributorGold Barbera d’Asti “San Nicolao” DOCG (Vite colte) Vini Fratelli RanftSilver La combe saint paul, aoc Clape Rouge, 2014 Dercor

Bronze Minervois Expression, Château La Grave, 2013 VinarteWHITE WINE

Gold Minervois Expression, Château La Grave, 2014 VinarteSilver Domaine de Guillaman sec, IGP Côtes-de-Gascogne, 2015 Rabotvins

Bronze Cos de la Roque Gros manseng , cotes de gascogne, 2015 Dercor

Cooperation Gault&Millau and FAVV

- Marc Declerck (C.E.O. Gault&Millau Belux) - Herman Diricks (Managing Director Nutrition Agency FAVV - AFSCA)

Thanks to our partners and partner organisations:


• Partners:

• Suggestions / contact? [email protected] or [email protected]

mailto:[email protected]

mailto:[email protected]

Federaal Agentschap voor de Veiligheid van de Voedselketen

Met uw hotel(school) op weg naar de ……

Herman Diricks

Gedelegeerd bestuurder FAVV

23/11/2016

Federaal Agentschap

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bakkers, slagers, restaurants, frituren,

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Hulp voor het verkrijgen van een

• Speciale documentatie aangepast aan kleine

ondernemingen: Autocontrolegidsen B2C

– gratis op www.favv.be

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