Gault&Millau Culinary Innovators Awards – Catering platform

On Monday, May 8, the 6th edition of the Gault&Millau “Culinary Innovators” Awards Show took place at the Verbeke Foundation in Kemzeke. More than 100 innovative companies, individuals and organizations were selected as candidates for an award. 8 winners within 7 categories were selected from the candidates.

With the Gault&Millau Culinary Innovators project, Gault&Millau has been looking at the future of gastronomy for almost 10 years now, albeit in a highly commercial package. The Gault&Millau Culinary Innovators team is looking for what our plate and the gastronomic sector will bring tomorrow. The most outstanding initiatives are awarded annually via the Gault&Millau Culinary Innovators Awards Show. For Gault&Millau’s Managing Director Marc Declerck, the project fits in with the broadening and renewal that the company has held in high esteem for the past ten years.

The winners
Entropy received the Sustainability Awards. Chef Elliott Van de Velde’s gastronomic restaurant donates all profits to the Hearth Project, which fights against food waste and social insecurity. The Product awards food was for North Sea Chefs & Revi Fumets . They are composed of locally caught fish with nothing going to waste. The Product award food was for Koji Enterprises for their Belgian garums from their own Fermentation Lab. The Social Awards was for Pastati & Aarova. Pastati supplies daily fresh pasta and raviolis to cooks, caterers and high-end retailers. Social economy and sustainability are central to their philosophy. That is why production is in the hands of tailor-made company AAROVA, where people with a distance to the labor market get a chance, and they mainly work with ingredients from local farmers. The Restaurant philosophy award was for the restaurant Hors Champ by Stephen Jacobs. The restaurant’s two vegetable gardens are the perfect reflection of their philosophy: an ultra-short circuit, following the seasons, being as close as possible to nature and learning to consume better. The Digital & social media award was for the flamboyant Ghent chef Sam D’Huyvetter. He is not only an active culinary entrepreneur, he also reinforces his entrepreneurship through sophisticated social media campaigns. He and his team do this for every restaurant, but also for Sam as a person. And that produces tasty, contemporary and hands-on content in which the creative Instagram reels in particular stand out. The Institution awards was for Manager Demain. The association aims to coordinate, connect and facilitate local and regional food initiatives. Entrepreneur of the Year became Bart DePooter. With nature in mind, he creates and experiments with the seasons. And that results in an impressive portfolio of projects: Grond zkt Boer, Pastorale, Gare Maritime Food Market, Postuur, Sapphire House, Vis van A, Plant’n & Wild’n, …

During the awards ceremony, it was also announced that Gault&Millau will release three special guides this year. The very first edition of the Belgian wine guide, the new “A Taste of Haspengouw” regional guide, and the second edition of the “A taste of Knokke-Heist” regional guide. The year will close on November 27, with the presentation of the new edition of the Belux restaurant guide, which remains the showpiece of Gault&Millau.

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