The Gault&Millau Belux Restaurant Guide 2018 has named Eric Fernez, the 2-star Michelin chef from the restaurant d’Eugénie à Emilie in Baudour, near Mons, "Chef of the Year". Other Walloon Chefs were also rewarded. The opportunity to discover new tastes all over Wallonia.
Eric Fernez adopts a new approach to traditional dishes, combining generosity and technical skill. "He is greatly inspired by Bernard Loiseau and is very focussed on the product, with a maximum of three or four products in a dish. He carves in the dining room and serves his meals with a small dish of hot vegetables. For example, he is the only one to make Sole Fernand Point (whose pupil was Paul Bocuse, editor's note) in Belgium. We wanted to reward his three watchwords: a love of food, pleasure and simplicity", explains Philippe Limbourg, the Director of Gault&Millau Belgium, in Le Soir newspaper.
Valérie Barbanson ("Meyers" in Braine L’Alleud) was awarded the title of "Hostess of the Year" and Pierre Résimont's establishment ("L’Eau Vive" in Profondville) received the "Dessert of the Year" award.
The guide rewards one young chef per region. Ludovic Vanackere (L’Atelier de Bossimé – Loyers) was named Young Chef of the Year for Wallonia.
Still for Wallonia, the baraGoû (Marche-en-Famenne) received the "Pleasure Prize" and the Horizon (Chaumont-Gistoux) is the Discovery of the Year.
The 2018 Guide brings together some 1,280 restaurants, 130 of which are appearing for the first time. Thai food lovers will appreciate the 75-page insert devoted to Thailand. This 15th edition of Gault&Millau 2018 also innovates with 180 "POP" restaurants, a selection of accessible and modern addresses where the experience and the concept occupy a central place.
