BON VIVANT COMMUNICATIONS

Benoit & Bernard Dewitte invites Parisian shooting star and owner of Restaurant A.T, Atsushi Tanaka to co-create a dinner extraordinaire Sunday October 11th 2015 at the two young brothers’ 1 star Michelin cosy villa hidden behind a hedge at the luscious Belgian country side.

This is your chance to experience how two very evolving kitchens blend and unfold a tantalizing tasting menu of 14 servings in total, purely created to satisfy the palates of attending guests.

Come taste!

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CHEF PROFILES

BENOIT DEWITTE

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Benoit Dewitte’s career started in the kitchen of La Bastide de Moustiers, a restaurant by Alain Ducasse in the south of France and then took off, working in two star restaurants Chez Bru, Ousteau de Beaumaniere, Le Moulin de Lourmarin and Auberge de Capelounge before opening his own restaurant with his brother ‘Benoit & Bernard Dewitte‘ near Ghent, Belgium.

Chef Dewitte likes to collaborate with other chefs from all over the world in an effort to share knowledge and experiences. From Singapore to Denmark and Austria to France he has collaborated with chefs to discover authentic local cuisines.

The Belgium Chef’s cuisine, well known for its use of tasteful aromas and sophisticated textures, is accoladed with one Michelin star, 16 points in Gault Millau as well as four plates in De Standaard Magazine, also being named best restaurant by National Belgian newspaper, Nieuwsblad.

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ATSUSHI TANAKA

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Atsushi Tanaka’s cuisine isn’t Japanese. Neither is it Spanish, Scandinavian nor Parisian, despite the fact that he has spent the better half of his life training in the latter and has been highly influenced by a number of European culinary techniques, including molecular, Nordic Cuisine and Classic French.

When asked to categorise his cooking Chef Tanaka simply states “impossible”.

His impressive resume includes Pierre Gagnaire in Paris, Quique Dacosta (Alicante), Pastorale (Antwerp) and Sergio Herman’s Oud Sluis (Sluis), as well as top-Scandinavian restaurants such as Geranium in Copenhagen, and Frantzén and Oaxen Krog, both of the Swedish capital, Stockholm.

A.T.’s cooking is light and every dish on the tasting menu tells a story, each as important as the next in terms of the journey it takes you on, and in a sense the dishes are a translation of Atsushi Tanaka’s own culinary journey.

An advocate for subtle flavours, Atsushi Tanaka can be inspired by something as simple as a shade of green, often limiting his dishes to two or three products of the same colour, creating a number of different textures from just the one ingredient, simply naming a dish ‘Camouflage’.

A.T.s creations are a mixture of poetry, art, colour and taste. It’s a base of ground charcoal, topped with flowers and foie gras and, at times, a bit crazy. Today, 16 years after he started cooking with Pierre Gagnaire, the master himself refers to Atsushi Tanaka as “Picasso of the kitchen”.

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DETAILS IN SHORT

Who: Chef Benoit Dewitte (Belgium) and Chef Atsushi Tanaka (Paris, France)

When: Sunday, October 11th, 19.00

Where: Benoit & Bernard Dewitte – Beertegemstraat 52A, 9750, Belgium

Menu: 14 serving – 6 canapés and 8 course tasting for €150.

Reservations / info@benoitdewitte.be
For hotels and info / www.benoitdewitte.be

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Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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