Bon Bon

Let's Keep Our Roots Alive


Christophe Hardiquest is excited to announce the most Belgian collaborative «BON BON ORIGINS» lunch on the Thursday, September 18th, 2018 with Peter Goossens.


BON BON ORIGINS was born by the desire of chef Christophe Hardiquest to rediscover traditional Belgian recipes that have stood the test of time, to deconstruct and bring them to live again with a contemporary eye.



By organizing collaborative dinners with different chefs specially focused on their own terroirs, the chef of restaurant BON BON (Brussels) wants to showcase the preciousness of our Heritages and the importance of keeping our own roots alive for the next generations. These dinners are a way to celebrate our differences and beautiful « Origins » together. And also to push further our creativity by sharing knowledge and new ideas.

In addition to the main guest chef, Christophe has decided to invite a young Belgian upcoming talent to complete the guest team. By doing so, he wants to offer the opportunity to younger chefs to share their culinary thoughts on their own territory by creating 3 snacks.



We are proud to welcome visiting chef Peter Goossens (Hof Van Cleve, Kruishoutem) and the rising chosen one Olivier Van Sebroeck (Bistro Vintage, Kontich)


The lunch will take place on Thursday September 18th, 2018 and feature the amazing flavours of our Belgian roots, both North & South.

During this evening, our guests will explore an 8-course menu. The Chefs will create both individual and collaborative snacks, dishes and sweets.




In the kitchen run by Chef Peter Goossens (06/04/64), passion, creativity and unique aromas are combined to achieve an impeccable result. As a young, talented chef, he took his first steps in the gastronomic world by working at renowned establishments such as Pré Catelan, Pavillon Elysée and Ecole Lenôtre in Paris and Paul Blanc in Thoissey. Peter Goossens inherited his love of traditional craftsmanship from these culinary masters.

In 1992, he opened the doors of the gastronomic restaurant ‘Hof van Cleve’ in an idyllic old farmhouse in the hills of Kruishoutem. In the early 2000s, his wife Lieve Fermans joined the business, marking the start of a culinary adventure that has since evolved in a continuously upward direction. After all, Peter Goossens and his team were awarded their first Michelin star in 1994. A second star followed soon after in 1998. And, since 2005, Hof van Cleve has been a steadfast part of the select club of three-star restaurants. The score of 19.5/20 in Gault&Millau, a rating that Hof van Cleve has managed to maintain continuously since 2004, confirms its reputation as a world-class restaurant.

Peter Goossens loves to create a cuisine that surpasses all expectations. His terroir cuisine is one of pure enjoyment. The finesse of the chef’s creations in the kitchen has not gone unnoticed internationally. In 2016, Hof van Cleve was proclaimed the Best Restaurant in the World by the famous website. Andy Hayler, the renowned critic who has eaten at every Michelin-star restaurant in the world, also praises Peter Goossens and his team, while The World’s 50 Best Restaurants, also known as the Oscars for leading chefs, once again ranked Hof van Cleve in 2017 among the top 50, with a delightful tribute in which the chef is referred to as the godfather of Belgian cuisine. This is the ultimate proof that Hof van Cleve can rightfully be ranked among the elite of the culinary world. Thanks to Peter Goossens’ unique individuality and high level of craftsmanship.





project came about through a basic realization: the globalization of international gastronomy is accelerating.



Guide Michelin
Gault & Millau : 19,5/20

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