Christophe Hardiquest, chef at the Brussels restaurant “Bon-Bon”, has been crowned with a fifth toque by Gault&Millau Benelux, announced his manager, Philippe Limbourg, on Monday. The Yellow Guide also awarded the title of Chef of the Year to Filip Claeys who runs “De Jonkman” (18/20) in Bruges. “Bon-Bon” has now the same ranking as Peter Goossens’ “Hof Van Cleve” in Kruishoutem, both displaying a 19.5/20. “Reaching the top of the haute cuisine pyramid is something I dreamed of as a child, it’s fabulous,” responded the Liege chef, now based in Brussels.
“One day I told my father that I would be a renowned chef and now I am. It’s important to understand that you get there by staying humble, by challenging yourself every day and most of all, by working hard. This is what enables my ‘House’ to grow”, he adds.
After the press conference, Filip Claeys, Chef of the Year for Belgium, said that the award was hugely motivating for both himself and his team and called it “a tremendous recognition”.
Young Chef of the Year distinctions were awarded to Damien Bouchéry of “Bouchéry” (16/20) for Brussells, Fabrizio Chirico from “Le délice du jour” (16/20) in Gerpinnes for Wallonia and Michaël Vrijmoed of “Vrijmoed” (16/20) in Gand for Flanders.
Furthermore, the title of Sommelier of the Year was awarded to César Roman of “Comme chez soi” (18.5/20) and the title for Dessert of the Year went to pastry chef Julien Bouillé, from the restaurant “Le D’Arville” (16/20) in Wierde.