New Dutch cuisine
Bourguignon sans Boeuf
(Walking) dinner, activation, lunch
Just name your theme and this Rotterdam chef will turn it into a culinary concept. Gilbert is a former two-star chef who always cooks refined, while using the (local) ingredients of the future. Or with whatever he foraged in the forest.
With Gilbert’s experience cooking in the kitchen of Comerç 24* in Barcelona and Mugaritz** in Spain's culinary epicentre Basque Country, we think he belongs in the following line-ups:
Taste the flavours of the future. In a light-hearted and positive way, Gilbert presents the food issues of 2050 while also serving some tasty solutions.
The line-up of Rotterdam heroes, local akers and ingredients from 010 and its surroundings.