Alexandre Couillon, the French chef of two Michelin star restaurant La Marine in Noirmoutier will be the third chef to cook at the Bon Bon Origins collaborative dinner series. The dinner takes place on Tuesday 29 May at the restaurant in Brussels.
Christophe Hardiquest, chef of the two Michelin star 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.
Tickets for the dinner will be on sale from Monday 7th May at 6pm on the restaurant website.
Alexandre Couillon needs no introduction. He was Gault & Millau French chef of the year in 2017 and also featured in Chef’s Table’s season on French chefs. He is at the moment of of the most important ambassadors of French cuisine today. The chef’s philosophy, his cuisine and his team evolve around his environment – the island of Noirmoutier. In the kitchen he follows the seasons combining sea flavours with tastes of the terroir that surrounds him.
His restaurant in Brittany has become a destination restaurant despite being very inaccessible making a name among food lovers for his meticulous preparations from the sea and also vegetables.
This is the third dinner from the Bon Bon Origins series. The first guest was Gert de Mangeleer, the chef of Belgian three Michelin star restaurant Hertog Jan. This was followed by José Avillez from Libson restaurant Belcanto.
Hardiquest has also invited young rising talent Dimitri Proost of DIM, the acclaimed Antwerp restaurant to cook with him and Alexandre on the evening. From the start, Dimitri has always been impressed by the Japanese food culture. He attended internships with, among others, London-based Hakkasan and Yamazato in Amsterdam, 1 michelin star restaurants. After several trips to Japan and a stop at ‘T Fornuis in Antwerp it was time for this still very young chef to create his own vision at his restaurant Dim.
More information can be found here.