José Avillez, the Portuguese chef of two Michelin star restaurant Belcanto in Lisbon will be the second chef to cook at the Bon Bon Origins collaborative dinner series which takes place on Thursday March 29.
Christophe Hardiquest, chef of the two Michelin star restaurant Brussels restaurant Bon Bon launched Bon Bon Origins out of the desire to rediscover traditional Belgian recipes that have stood the test of time but deconstructing them and bringing them to life again in a contemporary way, he will be organising collaborative dinners with different chefs that are focused on their own terroirs.
After the first dinner with Belgian chef Gert De Mangeleer of Hertog Jan, the Brussels based chef will be cooking with the acclaimed Portuguese chef.
As a Portuguese chef, José Avillez’ main focus is to promote Portuguese gastronomy and to contribute to making Portugal a top gastronomic destination.
He is considered as one of the great references of gastronomy in Portugal and has stood out because of his enterprising spirit and of his drive to keep pushing further. Currently, José Avillez has several restaurants in Lisbon and in Porto, and though they offer different culinary experiences, they all express his great passion for cuisine. But his flagship is Belcanto, which has two Michelin stars and is one of the 100 best restaurants in the world by the prestigious “The World’s 50 Best Restaurants List”.
José Avillez has also contributed to countless Portuguese and foreign books, authored books and hosted TV and radio shows.
In addition to the main guest chef, Christophe has decided to invite a young Belgian upcoming talent to complete the guest team. For this dinner, Christophe has invited Kevin Pierlot, the chef of PEPITE, a beautiful “cave à manger” based in Namur. Kevin studied gastronomy at the “Vieusart Academy”. He completed internships in three different Michelin star restaurants before going on to work as “chef de partie” at “L’air du temps”. One year ago, he became the chef of PEPITE, a beautiful “cave à manger” based in Namur. His cooking is creative, seasonal, daring and he loves experimenting with slow cooking methods.
During this evening, our guests will explore an 8-course menu. The chefs will create both individual and collaborative snacks, dishes and sweets.
More details and information on the dinner can be found here.