{"id":41302,"date":"2024-06-09T18:25:25","date_gmt":"2024-06-09T18:25:25","guid":{"rendered":"https:\/\/lesgrandestablesdumonde.com\/?p=41302"},"modified":"2025-10-09T18:39:24","modified_gmt":"2025-10-09T18:39:24","slug":"les-rencontres-1-brussels-a-new-gathering-for-gourmets","status":"publish","type":"post","link":"https:\/\/lesgrandestablesdumonde.com\/en\/les-rencontres-1-brussels-a-new-gathering-for-gourmets\/","title":{"rendered":"Les Rencontres #1 Brussels \u2014 A New Gathering for Gourmets"},"content":{"rendered":"\n

On June 9 and 10, 2024, Les Grandes Tables du Monde launched the very first edition of Les Rencontres in Brussels <\/em>\u2014 a new annual event dedicated to dialogue, inspiration, and the art of hospitality. The gathering began in the heart of the Bozar Restaurant<\/strong>, a proud member of the association, nestled within the city\u2019s iconic Palais des Beaux-Arts.<\/strong><\/p>\n\n\n\n

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That evening, chef Karen Torosyan<\/strong> welcomed his friends and fellow members Viki Geunes, Cyril Molard, and San Degeimbre <\/strong>into his kitchen for a truly memorable dinner. Together, they crafted a menu that celebrated creativity, generosity, and the refinement of Belgian hospitality \u2014 an opening night filled with warmth, artistry, and shared passion.<\/p>\n\n\n\n

The next day, restaurateurs, chefs, and guests gathered for a full day of talks and discussions <\/strong>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.<\/p>\n\n\n\n

The morning opened with Paul Slootmans<\/strong> (Zenchef) and Martin Simonart<\/strong> (Ch\u00e2teau 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\u2019 habits and optimizing restaurant operations.<\/p>\n\n\n\n

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Emotion took center stage next, as Laur\u00e8ne Sturm<\/strong> and Alexandre Anzo<\/strong> from Studio Niels<\/strong> 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 \u2014 \u201cHow do you make your guest cry?\u201d \u2014 sparked reflections on those powerful, moving moments we all remember at the table.<\/p>\n\n\n\n

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Later, the focus turned to inclusion and disability<\/strong>, a crucial yet often overlooked topic in hospitality. Guided by Monika Chaba<\/strong> (European Commission), Haydn Hammersley<\/strong> (European Disability Forum), Jean-Luc Odeyer<\/strong> (JLO Group), and Massimo Pellegrino <\/strong>(65 Degr\u00e9s), participants explored concrete ways to make gastronomy more inclusive \u2014 proving that excellence also means social responsibility.<\/p>\n\n\n\n

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In the afternoon, Carole Joyau<\/strong>, gallerist, and Nicolas Brossard<\/strong>, director of Christopher Coutanceau, delved into the intersection of art and cuisine<\/strong>. Their conversation revealed how great restaurants curate artworks to echo and enhance their culinary creations \u2014 a fascinating dialogue between two creative worlds.<\/p>\n\n\n\n

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To close the day, Morgane Soulier<\/strong>, digital transformation expert, and David Sinapian<\/strong>, CEO of Groupe Pic, explored the role of artificial intelligence in culinary creativity.<\/strong> Together, they reflected on how technology can serve as a source of inspiration rather than constraint \u2014 helping chefs imagine, innovate, and push the boundaries of taste in the digital age.<\/p>\n\n\n\n

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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.<\/p>\n","protected":false},"excerpt":{"rendered":"

On June 9 and 10, 2024, Les Grandes Tables du Monde launched the very first edition of Les Rencontres in Brussels \u2014 a new annual event dedicated to dialogue, inspiration, and the art of hospitality.<\/p>\n","protected":false},"author":4,"featured_media":41303,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[492],"tags":[],"class_list":["post-41302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-actions"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/posts\/41302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/comments?post=41302"}],"version-history":[{"count":2,"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/posts\/41302\/revisions"}],"predecessor-version":[{"id":41308,"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/posts\/41302\/revisions\/41308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/media\/41303"}],"wp:attachment":[{"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/media?parent=41302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/categories?post=41302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesgrandestablesdumonde.com\/en\/wp-json\/wp\/v2\/tags?post=41302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}