Kookeet 2018

 

At the end of September, Kookeet will once again be the culinary 'place to be' for gourmets, bon vivants and gastronomes. During this feast for the taste buds, more than 100,000 visitors will put together their own menus by choosing from a wide range of delicious dishes. Kookeet's eighth edition has again got what it takes to turn this top event into one of the gastronomic highlights of the year!

A SIX-STAR OPEN-AIR RESTAURANT

Bruges and gastronomy go hand in hand. With the De Jonkman**, Sans Cravate*, Den Gouden Harynck*, Auberge de Herborist*, Goffin* and Zet’joe*, Bruges has seven Michelin stars. Six of these will be represented at Kookeet. The attendance of the distinguished hotel schools Spermalie and Ter Groene Poorte also adds a new and important dimension to Bruges’ culinary image.

All 31 Bruges chefs participating in Kookeet unquestionably belong to the top of the culinary world, each of them boasting one or more Michelin stars, a Bib Gourmand mention or a high score in Gault&Milliau. This year we welcome two new arrivals: Gastrobar Hubert and Bistro Rombaux. In keeping with the Kookeet tradition, there will also be a guest chef this year: Roger van Damme, the best pastry chef in the world.

 

LOCAL PRODUCE

You can sample the most delicious dishes at Kookeet, often prepared with farm-fresh and other local produce from the Bruges region. Dishes with locally grown and/or produced ingredients are indicated by an icon.  

 

KOOKEET WITH AN ECOLOGICAL DIP

Kookeet goes to great lengths to respect the environment. As in previous editions, the plates are 100% biodegradable, the drinks are served in glasses instead of disposable cups and waste is properly sorted. This year again, Kookeet is super-environmentally-friendly:

  • The cutlery is 100% biodegradable.
  • Visitors are asked to reuse their cutlery.
  • Glasses are cleaned with ecological detergent.
  • Kookeet works with local suppliers where possible.
  • The chefs use local and seasonal produce where possible.
  • The event is easily accessed by public transport.
  •  Additional temporary bike racks will be installed.
  • There are no paper food and drink vouchers but reusable tokens.
 
 
 
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ORGANISATION

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The Kookeet working group, headed by Alderman for the Local Economy Hilde Decleer, with Geert Van Hecke (godfather of Kookeet, Zet’joe*), Dominique Persoone (The Chocolate Line), Patrick Devos (Restaurant Patrick Devos), Filip Claeys (De Jonkman **), Cindy Vanhove (Local Economy department), Alain Lambert (Cabinet of alderman Decleer), Ann Perneel, Griet De Prest, Rien Vandermeersch en Lieve Moeremans  (Brugge Plus vzw)

 

COORDINATION
Ann Perneel
050 44 30 08
ann.perneel@bruggeplus.be

PRESS CONTACT
Griet De Prest
050 44 20 04 / 0474 473 464
griet.deprest@bruggeplus.be

VIP CONTACT
Alain Lambert | 050 44 85 06
Peggy Slingeneyer | 050 45 50 03

PHOTOGRAPHY
Matthias Desmet (in charge of creative matters for the City of Bruges)

DESIGN
Brugge Plus vzw

 
 

 
 

PHOTOS OF PREVIOUS EDITIONS OF KOOKEET