MARCH
2028

The future of gastronomy

Ben Boury, Boury restaurant

Marc Declerck, CEO Gault&Millau

Dries Tack, Gault&Millau

Monday 16 March 2026
icons8-watch Created with Sketch. 14:15-15:00
Rambla

Culinary Innovators x Young Horeca Talents
Ben Boury, Boury Restaurant and Marc Declerck, CEO Gault&Millau in conversation with Dries Tack from Gault&Millau

ⓘ This inspiration talk will be simultaneously translated from Dutch to English.




Back Add to my program Add to calendar 2026-03-16 14:15 2026-03-16 15:00 The future of gastronomy Rambla
beschrijving

Similar events

icons8-watch Created with Sketch. 15:00-15:45 Rambla
The 5 levers of success

Silvie Vanhout

 Silvie Vanhout Gondola

More info Add to my program
icons8-watch Created with Sketch. 11:45-12:15 Rambla
Food Trends 2026

Vincent Panneels, Ann Guillemyn & Regine Van Tomme

 Vincent Panneels
Ann Guillemyn
Regine Van Tomme

More info Add to my program
icons8-watch Created with Sketch. 13:30-14:00 Rambla
Transformation of the point of sale

Vincent Panneels, Elisa Servais & Jan Pollier

 Vincent Panneels
Elisa Servais
Jan Pollier

More info Add to my program
icons8-watch Created with Sketch. 12:30-13:15 Rambla
Products of the future

Benoit Dewitte, Kamiel Buysse, Dries Tack

 Benoit Dewitte
Kamiel Buysse
Dries Tack

More info Add to my program
icons8-watch Created with Sketch. 15:00-15:30 Tasting Hub
Artisanal and industrial: the best of both worlds.

Foodservice Alliance and Ice Ice Amy

 Olivier Minne
Amélie Cobbaert

More info Add to my program

This website uses cookies to provide a better user experience. More info about cookies