Extra day for The Flemish Primitives 2011

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)

13:30 sessions

• 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

16:00 sessions

• 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