{"id":39178,"date":"2026-02-16T22:12:46","date_gmt":"2026-02-16T21:12:46","guid":{"rendered":"https:\/\/www.epicuriales.be\/?page_id=39178"},"modified":"2026-05-01T13:47:58","modified_gmt":"2026-05-01T11:47:58","slug":"try-chefs","status":"publish","type":"page","link":"https:\/\/www.epicuriales.be\/en\/tente-des-chefs\/","title":{"rendered":"Chefs tent"},"content":{"rendered":"

The Chefs' Tent: a experience<\/em> gastronomic and immersive<\/h1>\n\n\n\n

On the banks of the pond in Parc de la Boverie, away from the hustle and bustle of the festival, a marquee seating 70 guests offers a unique dining experience at \u00c9picuriales every lunchtime and evening. Here, there is no menu and no choice \u2013 just a single set menu, conceived and cooked to order by two or three chefs who share the same open kitchen for the duration of the meal.<\/p>\n\n\n\n

You see the chefs at work, you follow the progress of the menu, you are in the kitchen without being there. Chefs tent<\/strong>, This is the meeting place for those who want to go further: an exceptional table, in an exceptional setting, at the heart of the Li\u00e8ge gastronomic festival.<\/p>\n\n\n\n

Open-plan kitchens: watching the chefs at work<\/h2>\n\n\n\n

The large open kitchen is at the heart of the setup. The chefs work in plain view, under the eyes of the diners. And so that no one misses anything, a live broadcast on screen allows you to follow every movement, every plating, every detail of the preparation.<\/p>\n\n\n\n

It is this element of live performance that makes the Tente des Chefs unique: you don't just come to eat, you witness something. A meal to be observed as much as it is savoured.<\/p>\n\n\n\n

Guest chefs from Belgium and beyond<\/h2>\n\n\n\n

Every year, \u00c9picuriales puts together a guest line-up featuring chefs Belgian<\/strong> and chefs from France<\/strong>, de Netherlands<\/strong> or\u2019England<\/strong>. Meetings born of affinities, reputation, quality\u2026 and of the conviction that gastronomy is also nourished by exchanges and the plurality of influences.<\/p>\n\n\n\n

At each service, the two or three chefs share the same kitchen and co-sign a single menu. They don't cook separately: they work together, agree on flavours, and pass the baton from one service to the next. An unprecedented collaboration, conceived for the occasion, which will not be replicated twice in the same way.<\/p>\n\n\n\n

Two formulas, one requirement<\/h2>\n\n\n\n

The Chef's Tent offers two distinct services each day, each with its own menu and its own team of chefs.<\/p>\n\n\n\n

Lunch: 4 courses from 4 hands<\/h3>\n\n\n\n

Every midday at 12:00, two chefs share the kitchen for a four-course menu: starter, main, cheese, and dessert. Coffee Charles Li\u00e9geois<\/strong> is even included. A complete lunch deal, in a setting that is resolutely out of the ordinary.<\/p>\n\n\n\n

Dinner: 5 courses, 6 hands<\/h3>\n\n\n\n

Every evening at 7:30 PM, three chefs take over the open kitchen for a five-course menu: two starters, a main course, cheese, and dessert. Coffee Charles Li\u00e9geois<\/strong> is also included. A full gastronomic evening, by the pond of the Boverie Park.<\/p>\n\n\n\n

To accompany these meals, a wine list specially created for the event by Toby Vins<\/strong>, available to order by the glass or bottle.<\/p>\n\n\n\n

The programme for the 2026 edition<\/h2>\n\n\n\n <\/a>\n