At the market table
It all starts with getting to know the produce.
Our workshop is at the heart of Rob's restaurant, which is itself at the centre of Rob. What makes the workshop so unique is, firstly, that each course begins with a detailed explanation on the products and ingredients to be used in the recipes.
Our chefs choose, select and purchase these ingredients. They know them well and will convey to you the differences in quality that are hidden behind a single product name.
Moreover, only ingredients from the store are used, making it as easy as pie to reproduce the same recipes at home.
What's more, your group will be supervised by our two chefs, Alain and Geert, who will don their teaching hats for the occasion.
Finally, you will end the evening with the meal you have prepared, all accompanied by wines described with enthusiasm by our sommelier, David François.
All in all, it's an exhaustive approach that won't fail to impress.



Your teachers
Alain Bergen
Alain joined Rob in 2003 after a starstudded career path that took in the Prince de Liège at Gembloux, the Royal Windsor Grand Place, the Sea Grill Radisson SAS in Brussels and the Radisson SAS in London. But it was at Antwerp's Astrid Park Plaza that his creativity was truly given free rein. Alain's extensive knowledge has made a key contribution to some of our finest flavours.
Geert Erard
After completing his studies at the "Ter Duinen" hotel school in Koksijde, Geert worked at Michelin-starred restaurants such as La Maison du Boeuf in Brussels, under Michel Theurel, and at Comme Chez Soi with Pierre Wynants.  He then became a chef at a gastronomic restaurant before joining the team of caterer Jean-Michel Loriers, official supplier to the Royal Court who shares the same passion for top-quality cuisine.
David François
Born in 1983 in the Sarthe region of France, David came to Belgium in 2003, working as barman at some of the most prestigious hotels in Brussels.  A former Belgian champion barman and a great wine enthusiast, David is an excellent wine-taster and has been providing his well-informed advice and opinions in our wine cellar for the past few years.


Course programme
For all information, please contact Alain Bergen by e-mail only: alain.bergen@rob-brussels.be


Workshop of Friday 17 February 2017 at 6.30 p.m.
- Scallops with a cream of cress
- Stuffed sole with a beer sauce
- Chocolate-themed dessert
We are sorry to inform you that this workshop is already fully booked!


Workshop of Friday 24 March 2017 at 6.30 p.m.
- Rock fish bouillabaisse and its rouille
- Veal chop Vilette style (marrow, croutons and shallots)
- Dessert prepared with the master chocolate-maker Benoît Nihant
We are sorry to inform you that this workshop is already fully booked!
 


Workshop of Friday 28 April 2017 at 6.30 p.m.
- Semi-cooked smoked salmon and white asparagus
- Leg of lamb cooked at low temperature, goat’s cheese and black pepper
- Tomato-themed dessert

We are sorry to inform you that this workshop is already fully booked!



Workshop of Friday 12 May 2017 at 6.30 p.m.
- Vegetarian starter, main course and dessert (organic and seasonal) devised with ‘Les Filles’ who will be heading up the workshop in conjunction with our chefs.
We are sorry to inform you that this workshop is already fully booked!



Workshop of Friday 19 May 2017 at 6.30 p.m.
- Baby lobster with broad beans
- Half-salted cod, green asparagus and morels
- Dessert proposed by the Maison Wittamer

We are sorry to inform you that this workshop is already fully booked!




All registration and payment details here.