Gastronomy and good food in a convivial climate is a priority for the Chaîne. It supports young chefs’ training worldwide through the annual competition to find the best Jeune Chef Rôtisseur. This competition is the perfect opportunity for young talent to develop and demonstrate their culinary skills by showcasing them for a whole day to a professional jury.

Belgium’s national competition took place at 'La Rotonde' Restaurant on the Campus Ceria of the Institute Emile Gryzon in Anderlecht and was co-organized by Patrick De Gendt, Bailli Provincial of Flanders, and Conseiller Culinaire Jean-Baptiste Thomas (Chef of the Michelin 2-star Château du Mylord).

Six candidates using their own recipes and the “black box” ingredients were set the challenge of creating a three-course menu: a starter with brill, a main course with pigeon and a dessert with Valrhona chocolate.

Dishes prepared were judged on taste, presentation and originality. Benjamin Belot scored the most points with his starter, main course and way of working in the kitchen. The best dessert was created by Grégoire Toussaint.
 
The winners were announced during the Gala Dinner at the prestigious Steigenberger Wiltcher's Hotel on Avenue Louise in Brussels.

As well as Benjamin Belot, from Restaurant Alain Bianchin, being announced as the winner, the Runner-up was Grégoire Toussaint from Académie Vieusart. Jérôme Flamcourt from Restaurant Le Cinq took third place. Benjamin has a serious challenge ahead as in September he will defend Belgium’s honour at the international competition in Taiwan.

1977, in Switzerland, was the first time that the competition was held. Today the Jeunes Chef Rôtisseurs competition is internationally renowned which brings a very high profile to the winner.

Ilse Duponcheel
Dame de la Chaîne