Diplomatic World_69

oth lunchtime and evening focus on affordable gastronomy.
Over the years it has become a little more refined, yes, but the
focus is on the pure enjoyment of honest, tasty food in good
company. Presentation certainly counts, but for me, it does not
have to be an advanced piece of art. It’s all in the taste.
meeting. We can have an aperitif together, talk about wine and
cooking, really enjoyable. I like doing that, entertaining people a
bit. You have to sense their mood. If I notice that people are tired
or stressed, you shouldn’t talk too much and just let them relax
and enjoy a nice meal.
WHAT IS YOUR ROLE AS AMBASSADOR FOR
GRAHAM’S PORT AND IMPERIAL HERITAGE
CAVIAR?
I deliberately limit my ambassadorship to these two producers
because I do not take it lightly. I believe in the quality of those
products and therefore I go for a long-term commitment. If I can
buy a batch of port or caviar under exceptional conditions, I will
also promote it at a greatly reduced price in my restaurant. That
way, everyone wins: the producer, my business and especially
the customer. They can get to know quality products at a special
price that they might not taste otherwise. That is what real ambassadorship
means to me.
YOU COOK AT THE BISTRONOMY, BUT ALSO AT
CHEF’S TABLE AT LIVING TOMORROW
FINALLY, MAY WE KNOW YOUR GUILTY
PLEASURE?
Of course: a packet of chips with a ‘frikandel’ from our chip
shop in Lint! And one of my favourite dishes is red cabbage with
bratwurst, but only the way my mother cooks it. You know, for
me, dining out is more and more about having a good time with
people you like and who also appreciate you. I realise that more
as I get older. Because of my long days and impossible hours, I
have inevitably lost many friends over the years. You simply can
never be around for a party or dinner. And when I exceptionally
made it, they wouldn’t dare cook for me out of fear that I would
be too critical. But that is nonsense. It’s all about company, and
that can be enjoyed around a tasty snack or in a star restaurant.
A simple barbecue or pasta among friends, going out for a bite
to eat together... that is what I want to do more of in the years
to come.
That’s right, something completely different, a very nice concept.
Chef’s table is a meeting room with a kitchen in which the partners
of Living Tomorrow showcase what is possible with innovative
technology, which is quite impressive. It’s very different from
the professional kitchen in The Bistronomy. There we also use
high-tech appliances, here it’s all about kitchen technology that
can make people’s daily lives easier and more enjoyable. I do socalled
‘show cooking’ for a group of guests during or after their
The Bistronomy
Indringingsweg 1 - 1800 Vilvoorde
+32 02 26 30 133
info@thebistronomy.com
www.thebistronomy.com
Chef’s Table
www.livingtomorrow.com/spaces/new-chefs-table
YOUR CAREER HAS TAKEN YOU INTO A VARIETY
OF CULINARY BUSINESSES
Correct, from restaurant chains to brasseries to nouvelle cuisine
and star kitchens. I was lucky that my bosses saw some potential
in me at a young age and paid for me to do internships
in various top restaurants. That way, they also invested in their
own business. After that, I learned something new each time at
Risis, Chateau Lindenbos, Alexander... until I was ready to open
my own restaurant, De Zeste in Antwerp. We did that with heart
and soul for 15 years, but in the end, as a small restaurant in a
working-class neighbourhood, we could no longer compete with
the big businesses that were popping up in the city and throwing
a lot of publicity at it. Anyway, today I am reaping the benefits of
that broad and diverse experience. I am 60 now and feel that I
am at the top of my game. By that I mean: getting the taste right.
I also cook for the lodges at RSCA: they appreciate my dishes
because they are efficient in service, quick, simple and tasty.
SO WHEN DID YOU TAKE THE HELM AT THE
BISTRONOMY?
After my own business, I worked for 12 years at Folliez in
Mechelen. The chef had left there and the owner wanted to hold
on to his Michelin star. I succeeded in that goal, and I am still
proud of that. Then I was asked to take over the restaurant and
catering of Living Tomorrow. I immediately opted for bistronomy:
CHEF’S TABLE
For those who want to discover the cuisine of tomorrow and have Marc Clement all to themselves:
book a session in Chef’s Table in Living Tomorrow. During a live show-cooking session, the chef will
introduce you to innovative kitchen techniques and insights. Chef’s table is a meeting place,
demo area and show cooking area all in one, ideal for those who want to hold a more personal meeting.
The kitchen island was designed by British architect Zaha Hadid and brands such as Miele, hansgrohe,
Mirage4D, Forbo, AkzoNobel and AstraNova show how interaction and innovation make life easier,
more sustainable and more comfortable. For example: a fridge that warns you of an approaching
expiry date of a product inside, helping to prevent food waste. And how about a fridge that
suggests recipes just based on what’s inside?
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