On 18 September, chef Pierre Balthazar of The Restaurant in Brussels will welcome 70 guests for a charity gastronomic dinner. The proceeds from the event will go to the not-for-profit association Operation Thermos. Reservations for the event have opened now. The event is expected to finance 2,000 meals for those most in need.
This is not the first charitable gesture of chef Pierre Balthazar. After organising the Belgian Christmas tree Design gala dinner for two years in a row, and having himself contributed to Operation Thermos food distribution efforts, it was important for him to do even more.
Operation Thermos was set up in Brussels in 1987 on the initiative of a few young scouts who were affected by street poverty. A non-profit association of several hundred volunteers was created.
The aim of Operation Thermos is to help the homeless and other disadvantaged people, in particular through the daily distribution of full hot meals at the Botanique Metro station in Brussels from 8pm to 11pm. This year, Operation Thermos celebrates its 30th anniversary. Since then it has served nearly 600,000 meals to the worse off in Brussels.
The menu includes Red prawns tartare, mozzarella mousse and lemon cress. The second dish is red mullet, squid ink risotto and watercress. This is followed by Lusin Chicken, Foie Gras, Thigh Rissole and green vegetables. The dessert is a pistachio fondant, lemon cream, chocolate cookie and coffee.
Participation in this gala dinner will cost EUR 99 per person including drinks and each person will fund around 30 meals for the poorest.
For more information and reservations please phone the restaurant on +32 25041333 or send an email to FB.Department@thehotel.be
Belgian chef Pierre Balthazar started out working for Yves Mattagne, after which he moved on to become Executive Chef at various leading hotels in Belgium and Germany.
Before heading the Restaurant he has spent ten years coordinating prestigious dinners for heads of state as Executive Chef for the Council of the European Union, where he met many international top chefs and learned a lot about different gastronomic cultures, traditions and protocols.