Belgium Pétanque Competition
Knokke-Heist, August 6, 2018
Culinary event with a sporty touch
" Collaboration between Chaîne members was outstanding "

In the relaxed setting of the Chalet-Suisse Sports Complex, the 4th Dolce Magazine Pétanque* Trophy for Chefs took place. Two hundred and thirty five chefs and foodies gathered for a day full of fun and gastronomy of the highest level.

Chargée de Missions Ilse Duponcheel, creative brain of Dolce, was the organiser of the unique event themed ‘La Pétanque des Dom-Toms’ which created an exotic atmosphere especially with Creole rhythms continuing to vibrate.

The games of pétanque were surprisingly varied. Each team consisted of 3 players with a chef as captain.

In the afternoon, guests were spoiled with a creole lunch comprising woks, salads, mocktails and cocktails. Later in the day, the original creole barbecue dinner attracted much applause for its authenticity. The day ended with a real 'Outdoor Zouk Party'.
Collaboration between Chaîne members was outstanding. Chargée de Missions Ilse Duponcheel gathered together a special team.

Maître Rôtisseur Philippe Verleye, Manager of the sports complex, ensured that the day went smoothly. Maître Rôtisseur Peter De Groote and his team were responsible for the gastronomy. Maître Rôtisseur Nicolas Rivière from Réunion came along specially to facilitate the Creole culinary rhythm. Together with Peter De Groote they managed to perfectly reflect the purity of this exotic cuisine in the dishes.

Patrick De Gendt, Bailli of Flanders, spent much time with these chefs and their special barbecue techniques. Maître Rôtisseur (and photographer) Bart Tanghe recorded the event in beautiful pictures, whilst Maître Rôtisseur (and culinary journalist) Isabel Boons was responsible for the creative texts.

Other Chaîne members, including Bailli Délégué Albert Hankenne, demonstrated their bowling dexterity during this fourth annual event.

Ilse Duponcheel
Chargé de Mission

* Pétanque is a form of boules where the aim is to toss or roll hollow steel balls as close as possible to a small wooden ball called a “cochonnet” (literally "piglet") or jack, while standing inside a circle with both feet on the ground.