The first edition of the "Best Cook of Hainaut Province" competition announced its verdict on Monday, September 28, at the Centre d’Excellence des Métiers de l’Hôtellerie in Saint-Ghislain. After a four-hour challenge, Olivier De Vriendt secured first place, ahead of Benjamin Fontaine and Tom Moreau. This inaugural event successfully showcased the talents of the Horeca sector and the richness of Hainaut's terroir.
Organized by the Hainaut HoReCa Federation, in collaboration with the Agri-food Department of Hainaut Développement and the Centre d’Excellence des Métiers de l’Hôtellerie de Saint-Ghislain, the competition aimed to promote Hainaut's culinary excellence and honor local producers.
Six professionals reached the final: Olivier De Vriendt, Benjamin Fontaine, Tom Moreau, Lara Decreton, Daniele Sticca, and Pierre de Bidart. Over four hours, they prepared a full menu featuring three local products: fresh goat cheese from Chèvrerie des Cerisiers in Quévy, pork fillet from Ferme Bailly in Silly, and whole milk vanilla ice cream from Ferme de la Warde in Leuze-en-Hainaut.
The candidates were tasked with demonstrating their technical mastery, creativity, and ability to enhance the products while respecting their identity. The final rankings were: Olivier De Vriendt (1st prize), Benjamin Fontaine (2nd prize), and Tom Moreau (3rd prize). Lara Decreton received a special mention as the sole female finalist.
Nathalie Laurent, President of the Hainaut HoReCa Federation, emphasized the importance of celebrating the profession and the talents that drive the Horeca sector, highlighting the exceptional culinary richness of Hainaut province.
