What will we eat in the future and - knowing that our eating habits are ever-changing and that we are facing many ecological challenges - will certain culinary classics still fit the bill?
With these questions, Michelin star chef Olly Ceulenaere and biologist Maxime Willems get to work at The Restaurant.
There are few Dutch-language books more legendary than Ons kookboek (Our Cookbook), a recipe book that was first printed in 1927 and has since sold more than 2.5 million copies. But flip through the various editions and you will see that the recipes for, say, asparagus à la flamande or meatballs in tomato sauce have been updated over the decades.
During FTI Ghent, Olly Ceulenaere (Publiek), together with biologist Maxime Willems (Proef) and Tim Nowé (Sir Catering), will tackle the question: what could the recipes for a couple of Flemish culinary classics look like in 2050? In The Restaurant, the pop-up eatery on the fourth floor of Wintercircus, they will serve a unique and delicious menu with the products, supply chain and ethical questions of 2050. Though without compromising on taste!
Curious? Book your table now, because The Restaurant only opens its doors eight times. Booking is only possible via fti.gent/tickets. The number of tickets is what sets the size of your table. If you buy two tickets, you will get a table for two people. If you buy eight, you get a table for eight. Non-alcoholic pairing can be requested on the spot. For the vegan option, please send an email in advance to hello@fti.gent.
"Recipes are ever-changing," says Michelin chef Olly Ceulenaere. "Waterzooi has been around since the Middle Ages and was first prepared with fish in Ghent as well. Later on, we switched to chicken, and who knows what we'll be making waterzooi with in 2050?" You might already get the answer to that at The Restaurant.
"The Restaurant is all about the evolution of what is on our plates," says Maxime Willems. "But at the same time, we are also pondering on what will be served with our meal in the future. And how it will be served! We want to create an all-encompassing dining experience. Because everything is constantly changing, so why not our restaurant visits?"
For the future of the planet, it is imperative that we eat less meat. A trend that has also undeniably spread to restaurants in recent years. And so it is only natural that there is also a vegan alternative to our four-course menu. Only do let us know in advance!
