This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page The new 2022 edition of the Gault & Millau guide reveals who the best who Belgian chocolate makers are. The guide offers a wide and most exhaustive selection established on the basis of various blind tastings. These days, chocolate makers search for the best chocolate beans around the world, and it is not uncommon for them to roast the beans themselves. Many are often experimenting, trying to find new ways to delight their customers. The Gault & Millau judges have chosen the winner of the “Discovery of the Year” award alongside the three annual “Chocolatier of the Year” awards. Jannes Deduytschaever was named best chocolatier of Flanders. Deduytschaever trained with great masters such as David Maenhout of Chocolatier M in Knokke and Joost Arijs in Ghent. He claims a 100% artisanal approach, letting the raw materials speak for themselves, both in their simplicity and in their complexity. He opened his own shop in 2020. View this post on Instagram A post shared by Jannes Deduytschaever (@jannesvangent) Renard gave up a career in the financial sector and opened a boutique-atelier in the heart of Etterbeek in late 2018. She works with organic and fair trade chocolate, from Peru, Haiti or Madagascar. Her signature: working with spices. View this post on Instagram A post shared by Vanessa Renard Chocolate (@vanessa_renard_finestchocolate) Bernard Schobbens also became a chocolatier after a change of careers. He was working in the telecommunications sector when he discovered the profession of chocolate maker during a workshop. He then trained with Jérôme Grimonpon and Jean-Sébastien Jonné at L’Alchimie du Chocolat. He opened his own shop-workshop at the end of 2017. View this post on Instagram A post shared by Bernard Schobbens Chocolatier (@bernardschobbenschocolatier) Since 2019, Xavier Declerq has been making organic and fair trade chocolates in his workshop with grand cru Haitian cocoa from the Feccano cooperative. Xavier Declerq intends to contribute to a more just world that respects human rights. The cocoa butter and powder are bought at a fair price and come directly from Haiti to be transformed in the workshop. View this post on Instagram A post shared by Gault&Millau Belgium (@gaultmillaubelgium) The Gault & Millau guide will be available for purchase online in the coming days It presents 114 chocolatiers in Belgium and the Grand Duchy of Luxembourg that is to say more than 155 store addresses Essential cookies enable basic functions and are necessary for the proper function of the website Statistics cookies collect information anonymously This information helps us to understand how our visitors use our website The bubbles are located in places surrounded by greenery With Maredsous Abbey in the back of your mind Paperjam offers you the chance to escape every Monday with a selection of unusual lodgings located near Luxembourg or a short trip over the border "Let's just say we were lucky that our parents live in the country," smiles Gauthier Clerfaÿt (31) "But all week long we heard some of our friends And they said that camping wasn't really for them..." This led to the idea of reproducing a concept they had discovered during a trip to Martinique: spending the night under the stars in the middle of nature in a comfortable bubble with a transparent roof "We worked for two years with this one bubble..." at the time of the first lockdown linked to the health crisis we both found ourselves forced to work..." That's when the project was born to set up a second bubble A "bubble" set up in a different location from the first a charming and peaceful village in Chaumont-Gistoux we had the opportunity to take over the management of a third bubble not far from the famous abbey." They liked the setting so much that they decided to set up their first bubble located a good hour's drive from Luxembourg you spend the night on the banks of a river In the 'Bubblewood' you sleep in an environment with trees as tall as cathedrals the 'Mared'sous Bulle' offers you a breathtaking view of the famous abbey of the village..." Maredsous is also mentioned in the aperitif offered to brighten up your evening smiles Gauthier Clerfaÿt who evokes the comfort and standing of a three-star room a superior quality bedding and breakfast left in a basket the latter being composed of local products which provides an atmosphere based on the same theme you'll be able to get away with between €165 and €220 And the concept behind these little dwellings (which are available from March to October) seems to appeal Although their owners do not accept stays of more than one night the reservations book is nevertheless well filled The rest of the week is a bit more free..." Dana is a reporter and Travel Tomorrow’s Associate Editor She graduated in Political Science and International Relations She moved to Brussels from Romania for her studies and Mont des Arts made her fall in love with the city and remain here French restaurant guide Gault&Millau has revealed the 20th edition of the Belgian Guide. Over the past year, anonymous inspectors have been travelling the country and compiled the 2023 guide containing over 1380 restaurants, among which 125 new members and 168 rising stars. Besides ranking the best restaurants, the guide also awards the title of Chef of the Year, which, this time, went to Nick Bril from The Jane restaurant in Antwerp. “A passionate entertainer, Nick Bril enjoys taking his guests into a world of gastronomic experience. As a chef, he has long demonstrated his gift for innovation. The Jane and its rating of 18.5 also strengthen his position among the best chefs in the country”, Gault&Millau’s CEO Marc Declerck noted. The title chef of the year goes to the chef, but actually not at all. This is only possible with a group of people around you who believe in what you stand for. Taking care of guests. Therefore, this award might be referred to as “team of the year” in my opinion. View this post on Instagram A post shared by Nick Bril (@nickbril) The guide has also been publishing the “POP Casual Dining” book for 5 years, which presents the best ‘casual’ addresses. This year, the guide has more than 488 restaurants for “informal” dining, with 93 new additions. The three POP Award 2023 winners are Finch, in Antwerp, Pinsaci Tu, in Brussels, and Socio-Pâtes, in Charleroi. The titles of Young Chefs of the Year went to Alexandre Ciriello (L’horizon – Chaumont-Gistoux) for Wallonia, Davy Devlieghere (Restaurant Julien – Lievegem) for Flanders and Alexandru Sapco (La Bonne Chère – Brussels) for Brussels. Ever since Gault&Millau started making the guide for Belgium, the highest score, of 19.5 out of 20, has been going to the Hof van Cleve restaurant in Kruisem and this year is no exception. Along with Hof van Cleve, these are the 10 best restaurants in Belgium: Посмотреть эту публикацию в Instagram Публикация от Hof van Cleve (@hofvancleve) Посмотреть эту публикацию в Instagram Публикация от BOURY (@__boury__) Посмотреть эту публикацию в Instagram Публикация от The Jane Antwerp (@thejaneantwerp) Посмотреть эту публикацию в Instagram Публикация от Zilte (@zilte.restaurant) Посмотреть эту публикацию в Instagram Публикация от Arabelle Meirlaen (@arabelle_meirlaen) Посмотреть эту публикацию в Instagram Публикация от Bartholomeus (@restaurantbartholomeus) Посмотреть эту публикацию в Instagram Публикация от Hertog Jan at Botanic Antwerp (@hertog_jan_at_botanic) Посмотреть эту публикацию в Instagram Публикация от De Jonkman (@dejonkman) Посмотреть эту публикацию в Instagram Публикация от Restaurant Nuance (@restonuance) This information helps us to understand how our visitors use our website.