Haute cuisine vs. soccer stadium

30 January, 9 a.m.: the long awaited moment has arrived: the twelve chefs who represent the colors of their country that day are entering the arena. The stands are full and the excitement can be cut from the first moment. The chefs got exactly 5:35 for preparing a starter and main course in 14 portions, which is then assessed by the jury. As a starter, every candidate makes a chartreuse (a vegetable pie with seafood). The main part is veal rib as main course. The accompanying garnish is free to fill in by the chef.

While the chefs sweat the drops of sweat from their foreheads and all kitchen timers are closely monitored, the supporters continue to provide the necessary atmosphere: tricolor wigs, t-shirt, glasses and a drum band. They only belong to the party. This creates a fascinating contrast between the haute cuisine in the kitchen stalls and the football atmosphere in the grandstand.

More then just a platter

Around 3 pm the time has come. Belgium serves its main course on the tailor-made platter. The months of work are rewarded and finally see the light of day. He is proudly presented, together with the main course, to the jury and the entire room. Afterwards, the jury will taste and decide about the winners.

Making of

A making-of-video was made of how the entire project came about. Watch the video below and discover more about the inspiration and details of this entire process.