"From the bean to the plate ..."
17/10/2018Millésime Chocolat, on the occasion of its first anniversary, is presenting a conference with Chef Christophe Pauly, an awarded Michelin-Star Chef, on the theme "From bean to plate ..." at Bocholtz, an international house in Liège.
A culinary union between Chef Christophe Pauly and Jean-Christophe Hubert.
"Jean-Christophe Hubert is an art historian, curator of numerous successful exhibitions and the author of several books on artistic creation in the 20th century. But today, he is also a cocoa roaster, and chocolate confectioner and is becoming one of the few Belgian bean to bar chocolatiers, the only one to produce vintage chocolate.
Christophe Pauly, chef-owner of the restaurant “Le Coq aux Champs” who has brilliantly succeeded in raising his reputation to the level of the most attractive contemporary food houses in Wallonia. Both respectful of its local terroir as well as the most cutting-edge AOC products from here or elsewhere, it offers the most refined modern cuisine.
When this Walloon Chef who, all in discretion and combined talents, is at the summits of the greatest guides (1 star, 17/20 GaultMillau) and is unanimous in the most delicate palates, meets a poet craftsman and confectioner of vintage chocolate as are the greatest wines, we can only sit down to the table… "