This Sunday 21 November, in Ghent, the selection of the Belgian team that will represent Belgium in the prestigious Bocuse d’Or competition (Lyon, 2023) will take place.
This is an opportunity to wish good luck to Archibald de Prince, René Mathieu‘s sous-chef at the Château de Bourlingster, who is taking part with his assistant, Lucas Andrieux.
Archibald de Prince wants to offer dishes cooked differently, by following for instance a “zero waste” approach for his dish of “oven-roasted celery in a brioche crust, ketchup from the trimmings, stock from the peelings”.
In addition, Paul Cabayé from Les Jardins d’Anaïs will compete for the selection process for the French team on 23 November in Reims.
Good luck to them both!
More information: www.bocusedor.be