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The Festifood festival will be held in Durbuy, a few kilometres from the border, from 4 to 7 July. It’s a chance to sample Michelin-starred dishes for… €10!
Food lovers won’t be able to resist: the Festifood festival is moving a few dozen kilometres away from the Luxembourg border. For the occasion, 16 chefs, including 3-star chef Peter Goossens and two-starred Luxembourg chef Cyril Molard, will be on hand. Alongside them will be a host of Michelin-starred chefs from Belgium, France and the Netherlands, with the festival pledging “to offer an incomparable gastronomic experience, bringing together a line-up of renowned chefs and emerging talents“.
Already three editions in Mons
“This is the first time that Festifood takes place in Durbuy (photo). Three editions have already been held in Mons, with some 62,000 visitors last year. The next one will take place in September, from 5 to 8 September, and this time we’re expecting around 70,000 people“, explains the founder of these gastronomic events, Jean-Noël Delaunois (photo below), a long-time contributor to the Michelin Guide. “The aim of these festivals is to make haute cuisine accessible to as many people as possible. In choosing Durbuy, we wanted this festival to have an impact not only in Belgium, but also in Luxembourg and the Netherlands“. Cyril Molard will therefore be the worthy representative of the Grand Duchy, and Ralph Hermans, from the Michelin-starred Rantrée, will represent the Netherlands.
![Durbuy](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/06/webWeek-end-a-Durbuy-Hotel-restaurant-Victoria-Belgique-Trekking-et-Voyage-5-1024x683-2.jpg.webp)
![Jean-Noël Delaunois](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/06/festifood-delaunois.jpg.webp)
![Festifood à Mons](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/06/Festifood-1-1024x683.webp)
Sixteen chefs in “the smallest town in the world“
From 4 to 7 July, the pleasant town of Durbuy, proclaimed to be the “smallest town in the world”, will be the setting for a culinary extravaganza dotted with the stands of the guest chefs. “It will also be a market for food artisans, with around fifty professionals on hand“.
Just ten euros… with caviar
“The 16 chefs will be divided into three centres. Each chef will be offering a unique dish for the duration of the festival, which will be sold for just… 10 euros”, explains Jean-Noël Delanois, adding that “one of the dishes will even include caviar“, as if to guarantee the quality of the culinary offerings. And that dish will quite simply be that of the Grand Duchy’s chef: ravioli, Luxembourg ricotta, verbena, beaten butter, watercress, caviar.
![Ralph Hermans (Rantrée, 1 étoile, Maastricht, PB) : gambas grillées doucement, sublimée par différentes préparations de carotte shio koji et soja.](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/06/447961359_444768368305582_5261146560754638538_n-1024x1024.jpg.webp)
![Luc Broutard (La Table du Boucher, Mons, BE ) : hamburger gourmand de bœuf wagyu.](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/06/festifood-burger.jpg.webp)
![Ben & Adé (chefs finalistes du « Meilleur Pâtissier 2023 » sur M6, FR-BE) : création à base de pêche, verveine et citron vert.](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/06/festifood-ben-et-ade-1024x1024.jpg.webp)
Ma Langue Sourit on site
For Cyril Molard, delighted to be taking part in this edition of Durbuy, the operation is particularly attractive: “It’s not far from where we live, and the atmosphere in Mons is incredible! So I’ll be on hand with the Ma Langue Sourit teams to present my dish“.
An adventure and a gastronomic encounter not to be missed in the charming setting of Durbuy.
![cyril molard](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/01/cyrilmolard-portrait-1024x1024.jpg.webp)
![](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/06/Wout_Bru-ok.jpg.webp)
The chefs’ first dishes have been unveiled: : - Wout Bru (photo above) & Stijn Mertens (Le Grand Verre, 1 star, Durbuy, BE): sushi roll of sea bream, juice, passion fruit, fish stock, lemon basil ice cream, garlic espuma.
- Margaux Marlière (La Bru’sserie, Durbuy, BE): baby spinach salad, miso sauce, smoked eel, foie gras terrine.
- Vincent Bissen (Le Wagyu, Durbuy, BE): lacquered pork ribs, served with an exquisite potato espuma.
- Julien Malaise (Pré de Chez Vous, 1 star, Namur, BE): “Wagyubel” beef tartare, served with smoked oysters, lovage, beans and sambaizu.
- Ralph Hermans (Rantrée, 1 star, Maastricht, PB): gently grilled prawns, sublimated by various preparations of shio koji carrot and soya (photo).
- Cyril Molard (Ma Langue Sourit, 2 stars, Moutfort, LU): ravioli, Luxembourg ricotta, verbena, beaten butter, watercress, caviar.
- Luc Broutard (La Table du Boucher, Mons, BE): gourmet wagyu beef burger (photo).
- Ben & Adé (chef finalists in “Meilleur Pâtissier 2023” on M6, FR-BE): peach, verbena and lime creation (photo).
The rest of the recipes can be found day by day on the event’s Instagram @festifoodbelgium
Festifood in Durbuy :
Thursday 4 juillet : 18h – midnight
Friday 5 juillet : 18h – midnight
Saturday 6 juillet : 12h – midnight
Sunday 7 juillet : 12h – 20h
Admission to Festifood is free and each of these chef’s dishes will cost 10 euros.
For more information : festifoodrtl.be
Freepass for our readers :
![](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/06/webFestifood-Durbuy-2024-_-PASS-DIGITAL.jpg.webp)
Pictures : @festifoodbelgium et @kachen