THE MAGAZINE 
On June 9 and 10, 2024, Les Grandes Tables du Monde launched the very first edition of Les Rencontres in Brussels — a new annual event dedicated to dialogue, inspiration, and the art of hospitality. The gathering began in the heart of the Bozar Restaurant, a proud member of the association, nestled within the city’s iconic Palais des Beaux-Arts.
That evening, chef Karen Torosyan welcomed his friends and fellow members Viki Geunes, Cyril Molard, and San Degeimbre into his kitchen for a truly memorable dinner. Together, they crafted a menu that celebrated creativity, generosity, and the refinement of Belgian hospitality — an opening night filled with warmth, artistry, and shared passion.
The next day, restaurateurs, chefs, and guests gathered for a full day of talks and discussions exploring the future of gastronomy. From inspiring testimonies to lively debates, the sessions reflected the values that unite Les Grandes Tables du Monde: excellence, transmission, and openness to the world.
The morning opened with Paul Slootmans (Zenchef) and Martin Simonart (Château du Mylord), who offered fascinating insights into the digital identity of the modern gourmet. Their discussion highlighted how data now plays a vital role in understanding diners’ habits and optimizing restaurant operations.
Emotion took center stage next, as Laurène Sturm and Alexandre Anzo from Studio Niels invited the audience to reflect on the emotional dimension of dining. From the moment of reservation to the final goodbye, how can restaurants create unforgettable experiences that touch the heart? A playful question — “How do you make your guest cry?” — sparked reflections on those powerful, moving moments we all remember at the table.
Later, the focus turned to inclusion and disability, a crucial yet often overlooked topic in hospitality. Guided by Monika Chaba (European Commission), Haydn Hammersley (European Disability Forum), Jean-Luc Odeyer (JLO Group), and Massimo Pellegrino (65 Degrés), participants explored concrete ways to make gastronomy more inclusive — proving that excellence also means social responsibility.
In the afternoon, Carole Joyau, gallerist, and Nicolas Brossard, director of Christopher Coutanceau, delved into the intersection of art and cuisine. Their conversation revealed how great restaurants curate artworks to echo and enhance their culinary creations — a fascinating dialogue between two creative worlds.
To close the day, Morgane Soulier, digital transformation expert, and David Sinapian, CEO of Groupe Pic, explored the role of artificial intelligence in culinary creativity. Together, they reflected on how technology can serve as a source of inspiration rather than constraint — helping chefs imagine, innovate, and push the boundaries of taste in the digital age.
A day rich in ideas and emotions, confirming that the future of gastronomy is built not only in kitchens but also through conversation, curiosity, and shared values.
