Fusion cooking redefined by the Flemish Primitives

The Flemish Primitives, a two-day Belgian culinary event now in its third year, brings a whole new meaning to fusion cuisine. Organised by Flanders Taste Foundation and held at Oostende's Kursaal (13 – 14 March), the event promotes inventive Belgian gastronomy worldwide, and encourages cooperation between international top chefs and scientists in an innovative and insightful way. A unique fusion of cuisine, technology, science and creativity, the Flemish Primitives is one of the most influential culinary events in the world.

Each year the Flemish Primitives, a group of 12 top Belgian chefs including renowned self-sustainable chef Kobe Desramaults, invite top international chefs to Belgium to exchange ideas. The event begins on the Sunday with a day of in-depth master-classes from top experts on subjects ranging from meat cuts and fermentation to liquid nitrogen. Three Michelin star chef Pascal Barbot will give a class on his legendary restaurant concept and cuisine. His intimate Parisian restaurant l’Astrance has no menu; diners choose how many courses they want and the chefs decide what to prepare, resulting in a dynamic gastronomic experience.

The passion and insight fuelling these master-classes continues into the evening, when visitors enjoy a Gala dinner prepared by the Flemish Primitives themselves. The focus of the evening is the Flemish Primitives Award, a special award that promotes the exploration of scientific research relevant to gastronomy. International scientists from institutions such as Stanford University and UGent are competing for the Award, presented to the scientist who provides the best new insight for chefs.

On the Monday top international guest chefs give keynote presentations: René Redzepi, of Copenhagen’s Noma - voted best restaurant in the world by the San Pellegrino World's 50 Best Restaurants Award - has established himself as one of the most imaginative chefs in the world, and his culinary philosophy based on the natural gifts of the Nordic landscape has gained him two Michelin stars. Joining Redzepi is Alex Atala from Brasil, a culinary creative who explores the potential of traditional Brazilian ingredients through classic Italian and French techniques.

The Flemish Primitives promotes a true bouillon of international culinary and scientific creation. “It’s a high-energy, high-spirited meeting, and a unique mixture of people and points of view,” explains Harold McGee, an expert on the science of food and cooking. With such a fusion of innovation, imagination and cooperation driving the Flemish Primitives this year, the new Belgian gastronomic scene is likely to excite and challenge the way we cook and what we eat.

Jennifer Bayne