Based in Belgium, I have specialized for around fifteen years in live fire event catering, drawing inspiration from my experiences across festivals. I offer a cuisine focused on high-quality ingredients, mostly cooked over an open flame: flame-grilled salmon, grilled camembert, wood-fired pizzas, tuna tataki cooked on the plancha, and more. For the salmon, we use a slow cooking method over small flames, allowing it to develop a delicate smoky flavor while remaining tender and moist. It is then served in a gourmet sandwich, accompanied by homemade sauces. I discovered this cooking technique about ten years ago in Germany, and since then I have been offering this product at festivals in Belgium, France, and Germany, always with the same commitment to taste and quality. It looks beautiful — and it tastes even better!
Découvrez nos restauranteurs Street Food
Au Feu le Saumon
Crazy Salmon
