Peter Monbailleu | With the masterclasses we want to share with you the expertise and knowledge on 1 topic by some world known top experts. If you want to know the ins and outs of a topic like meat, fish, fermentation,… this is your opportunity. Experience 2 ½ hours of passion and insights.
Participation fee: 80 euros incl vat (presentation + tasting) per session.
Session times: 13:30 and 16:30
PROGRAMME (subject to change)
- Meat: Cuts, ageing: David Martin - Jack O’Shea - James “Jocky” Petrie
- Fish: North Sea and by-catch: Filip Claeys
- Precise temperature: Bruno Goussault and Sang Hoon Degeimbre
- Cheese and Science: Farmer’s raw milk cheeses - Cheese and beer pairing, Michel Van Tricht
- Fermentation and pickling: Sang Hoon Degeimbre, Xavier Nicolay and Magnus Nilsson
- Liquid Nitrogen: Kristof Coppens
- The Guggenheim cooking techniques and flavours: Josean Martinez Alija
- Patisserie: The Best of Passion Pâtisserie
- Pascal Barbot Solo