Gastronomic Concert
The meeting between Jazz and innovative cuisine!
Wednesday May 12, 2021 - 7 p.m.
Le Mont-à-Goût, rue du Mont-à-Gouy, 4, 6181 Courcelles
ARNAUD HAMOLINE & NICOLAS TOURNAY (crowned best cook in Belgium) will tantalize your taste buds with a gourmet walk in 4 courses.
In addition to this, you need to know more about it.
IZVORA presents you exclusively "SUR L'AUTRE RIVE", the new Quintet album with the compositions of Yves Gourmeur.
+ other surprises ....
THE ARTISTS
IZVORA takes you into a sparkling, poetic and refined universe, unveiled by original arrangements and compositions and by the sometimes intimate, sometimes virtuoso sounds of its artists.
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While he has accustomed us to magnifying the music of Astor Piazzolla, it is a more secret fantasy, sprinkled with passionate inspirations, flirting with classical music, jazz and world music, that accordionist Christophe Delporte has chosen to share with the ex-pianist of "Framboise Frivole".
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Yves Gourmeur (piano) is above all an eclectic pianist but above all a composer with an unfailing melodic power and a certain taste for the fusion of musical styles.
For its first album (La Source), the Quintet offers you a program based on its compositions.
Rhonny Ventat (sax), the wind turbine representative of the team will enchant you with sensual, bewitching melodies but also with improvisations that are both dizzying and reassuring.
With the finesse and devilishly precise percussions of Jérome Baudart and the suave, caressing and extraordinary double bass of Adrien Tyberghein , IZVORA offers you a journey imbued with musical sensuality.
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Flamboyant, between festive deliriums, obstinate rhythms and lyrical melodies, daring to improvise beginnings, this quintet with multiple influences deposits on our souls in weightlessness, a light sweet and salty kiss ...
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Nicolas Tournay , chef of the restaurant Mont à Gourmet in Gouy-lez-Piéton won the title of “ Best Cook of Belgium 2020 ”.
The Prosper Montagné Prize, organized by the Club Prosper Montagné, is a prestigious culinary competition designating the best chef in Belgium. It is a talented Gouytois, Nicolas Tournay, who won the award for "Best Cook of Belgium 2020".
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During the final of the competition, the finalists presented three original preparations: double castle rib of menapian pork with vegetable pickles, Brussels endives, wild mushrooms and Anna apples, followed by the Atlantic plaice with different garnishes, and for dessert Belcolade Origin Venezuela 43%, pear, chestnut and lambic sorbet.
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The title of "Premier Cook of Belgium" is protected by the Law of May 13, 2009. The Minister of Middle Classes has recognized the competitions organized by the Club Prosper Montagné as "Official Competitions of Professional Excellence".
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The Prosper Montagné Gastronomic Club was founded in 1952. The association brings together the biggest names in the culinary world of Belgium. The main objectives of the Club Prosper Montagné are to defend and promote Belgian gastronomy, as well as the use of local products and to give strong support to young culinary talents who demonstrate real craftsmanship on their way to the Mountain peak. To this end, the Club Prosper Montagné organizes each year the competitions of “First Chef of Belgium” and “First Maître d'hôtel of Belgium”.
In addition to this, you need to know more about it.
IN PRACTICE:
Price: 110 euros (with selection of wines / water included)
For the smooth running of the evening, we ask the guests to arrive at 7 p.m. (Welcome, aperitif and appetizers)
The gastronomic concert will begin at 8 p.m. sharp with the first notes of IZVORA which will be offered in alternation with the different stages of the gastronomic menu (4 courses) composed by the chef.
Meeting and proximity to artists will also be on the menu for this evening rich in auditory and taste emotions!
Range of tastings accompanying the "Heritage" bubbles of Maison Plou & Fils
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Saint Jacques de Dieppe, Coral Cream,
Declination of Cauliflower in Pickels and Combava
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Catch of the day, return from picking, porcini mushroom cream, golden ball
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Doe from our Ardennes, pepper, vegetables from our gardens
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Squash tartlet from Ben & Julie