Young people (all under 35), talented, creative and starred, i Flanders Kitchen Rebels are the last trend in the foodie world. Passion and respect for authentic local products and rebel spirit unite the new wave chef that is revolutionizing Flemish cuisine. I discovered them last night at Expo 2015 and it was love for the first taste for the extravagant dishes cooked four hands by two of them, Jan Tournier and Frederick Deceuninck, a Michelin star to head, season with a pinch of rock’n’roll. ♪ TasteFiandre
After developing a style strongly influenced by vanguard techniques, Jan (right in the photo) chose to focus on the essence and authenticity of the products. The trademark of its Cuchara restaurant in Lommel is the search for new textures and new flavors.
Frederik Deceuninck strives to guarantee the utmost authenticity in its dishes, eliminating the unnecessary where necessary creating rich tangles of flavors. In his restaurant Sel Gris in Duinbergen, his modern kitchen mixed with the traditional one is becoming legend.
And here are the dishes that have cooked for us in the evening organized at Identità Expo:
(Opening photos) Flemish beef tartare, avocado salad, cucumber, fregular served with a lemon mousse and vodka (Deceuninck)
