Four extraordinary and young protagonists in the Flemish culinary new wave are about to arrive at Identità Expo. The collaboration between Identità Golose and Visit Flandres – the Flemish Tourism Organization thus continues, after the presence of Flanders as guest nation in the 2013 Identità Milano congress. On Monday 25th and Tuesday 26th May we will thus host a few representatives of the Flanders Kitchen Rebels, a group of 22 chefs, all under 35, united by a common passion for gastronomy and for the excellent raw materials of their land.
The innovative and rock 'n' roll creativity of this new generation will arrive in Milan with Thomas Locus e Tim Boury, on Monday 25th May, and Jan Tournier and Frederik Deceuninck on Tuesday 26th May, each one appointed with a Michelin star.
Jan Tournier, chef at Cuchara in Lommel
is 30 years old and since 2010 is guiding the kitchen at
Bistro Margaux in Sint-Martens-Bodegem, after having grown in the kitchens of
Sergio Herman,
Martin Berasatagui,
Michel Coppens and
Jean-Pierre Bruneau. His inspiration comes mostly from classic, traditional cuisine yet he always tries to innovate with some invention and with a style that he himself defines as «honest and luxurious».
31-year-old
Tim Boury, who will work beside
Locus on Monday 25th, instead, works in a
restaurant in Roseleare bearing his name in which he pursues a constant research of balance between innovation and classicism. His style is born from a very precise and clear idea: «the raw materials I use must always be recognisable, and those who eat must be able to taste their pure flavour. This is, in my opinion, the essence of being a chef».
Mechelse koekoek (chicken) accompanied by classics from the Belgian cuisine: spinach and radiche by Thomas Locus
- Thomas Locus
Mechelse koekoek (chicken) accompanied by classics from the Belgian cuisine: spinach and radiche - Thomas Locus
Flanders classic Steak Tartare accompanied by samphire and artichoke - Tim Boury
Strawberries Quark & Rhubarb - Tim Boury
The programme of this meeting between Flanders and Identità Expo continues the following night, on Tuesday 26th May, with Frederik Deceuninck, chef at restaurant Sel Gris in Duinbergen. He likes to define his dishes as the modern version of his grandmother’s recipes. His constant tension towards the essential, with which he removes any unnecessary embellishment, is growing more and more popular in the Flanders.
The last of the four Flanders Rebels is 33-year-old Jan Tournier: after developing his style, strongly influenced by the most current techniques, opening Cuchara – his restaurant in Lommel – he decided to focus on the essence of Flemish seasonal products, with a meticulous research on textures and aromas.
Green asparagus with cream of peas by Jan Tournier
- Frederik Deceuninck
Veal cheeks served with a cream of potato, young spinach and roasted chives - Jan Tournier
Green asparagus with cream of peas - Jan Tournier
Sweet Flanders: macaron of red fruits - Frederik Deceuninck
Both dinners cost 75 euros, including wines. For reservations write to expo@magentabureau.it or call +39.02.62012701.
