“Sharing a delicious dish, prepared in a STAUB cocotte, to the beats of Tomorrowland. Now that’s what I call enjoying life!“
Chef Graanmarkt 13
Seppe Nobels studied at “Ter Duinen” culinary school, worked at top kitchens in Belgium and abroad, and at age 22, won four major prizes at the Best Junior Cook competition in Belgium.
His cuisine is one of essence, in which he tries to limit his ecological footprint. Not only does he find seasonal ingredients from local farmers, but also he has his own city farm project on the roof of his restaurant, Graanmarkt 13, in Antwerp. This is one of the reasons why his restaurant belongs to the top 3 Best Vegetable Restaurants in the Benelux, selected by Gault & Millau.
Cooking at Tomorrowland
In addition to the restaurant, Seppe brings gastronomy “at home” with his personal project “Nobelsdining” in which he organises small parties as well as events for national and international companies, and now Tomorrowland. Seppe considers this a home game, and not just in a geographical sense: the adrenaline and tension during service are comparable with what is happening on stage.
“The atmosphere of the festival and sharing music, mood and, of course, the taste of food are pure enjoyment. The STAUB cocotte is ideal for serving an exquisite meal in this unique location!”