On Sunday, November 17, 2025, Baptiste Tieberghien from Wielsbeke won the “First Cook of Belgium 2026” title. The 33-year-old chef-owner of restaurant Lin’eau triumphed at “Horeca Expo” in Brussels. Club Prosper Montagné organized this prestigious 73rd edition championship. Remarkably, this marked his first attempt at the coveted title.
“2026年比利时第一厨师”竞赛决赛？
五位才华横溢的厨师为“第一厨师”的桂冠而战。Baptiste面临着来自比利时各地的强大竞争。25岁的Aurelien De Noble代表那慕尔的星级餐厅“Attablez Vous”。
Meanwhile, Benny Dechamps brought 40 years of expertise. He works as patissier at “Hostellerie Saint Nicolas” in Elverdinge. Dimitri Proost, 31, came from star restaurant Haut in Ostend.
最后，塞德里克·索顿完成了阵容。这位45岁的厨师在圣伊德斯巴尔德经营着Oh餐厅。每位参赛者都为繁荣山脉俱乐部组织的比赛带来了独特的技能。
厨师们准备了哪些菜肴？
比赛设置了三道富有挑战性的菜肴。首先，参赛者们利用比利时食材创作了一道素食菜肴。具体来说，他们使用了比利时菊苣、婆罗门参和豆类。
接下来是海鲜菜肴。厨师们准备了鳕鱼搭配贝类和蘑菇。此外，他们还为主菜蛋白质搭配了一道精致的清汤。
甜点方面，他们挑战了一道经典。这项挑战要求对黑森林蛋糕进行现代诠释。这考验了技术技能和创新能力。
巴蒂斯特是如何赢得2026年比利时首厨称号的？
巴蒂斯特将他的胜利归功于两道菜。“我的鳕鱼得分很高”，他在获胜后解释道。此外，甜点也给评委留下了深刻印象。
然而，味道被证明是最重要的。“最重要的是，味道征服了他们”，巴蒂斯特自豪地指出。他的烹饪方法将精确的技术与大胆的风味相结合。
此外，他之前的经验也大有帮助。2023年，他赢得了“年度鱼类厨师”称号。这一背景让他在11月激烈的比赛中充满信心。
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2026年比利时“第一厨师”怎么说？
Baptiste Tieberghien，Lin'eau Wielsbeke餐厅主厨兼老板
“我希望全程展现纯粹的风味。评委们完全欣赏我的现代手法。每道菜的每个元素都有其目的。我在‘Hotelschool Ter Duinen’的培训让我做好了充分准备。”
“这个‘第一厨师’的头衔对我来说意味着一切。我计划一步步成长。我的Lin'eau餐厅团队一直支持我。我们将一起继续突破烹饪的界限。”
还有谁获得了认可？
蒂博·莱纳尔茨获得了最佳助理厨师奖。他在11月的比赛中协助了奥雷利安·德·诺布尔。这一认可凸显了强大团队合作的重要性。
此外，比利时领导层也将迎来变动。埃迪·范·马勒担任决赛评委已逾30年。现在，彼得·古森斯将接任总评委一职。
明年将带来更多激动人心的变化。来自Sir Kwinten的格伦·维尔哈塞尔特将领导技术评审团。他将于2026年成为新的厨师总监。
青少年组比赛情况如何？
Willemijn Veldeman, 19, became First Junior Cook of Belgium 2026. She competed in the Disciples d’Auguste Escoffier competition. Her commis Laura Van der Steen provided crucial support throughout.
教练埃芙琳·菲尔斯-斯诺克专业地指导了团队。他们齐心协力，在Horeca博览会上表现出色。评委会对他们的精湛技艺和严密组织赞不绝口。
威廉明在泽勒（Zele）的Fleur de Lin餐厅工作。尽管年纪轻轻，她却展现出非凡的成熟。此前，她曾在Boury餐厅和Hofke van Bazel餐厅接受培训。
她的主厨Lode De Roover表达了极大的骄傲。“她将天赋与巨大的奉献精神结合在一起，”他热情地说道。事实上，这次胜利展示了她非常有前途的未来。
结论：比利时美食的新时代
Baptiste Tieberghien赢得“第一厨师”的胜利激励了整个比利时烹饪界。他2025年11月的成功证明了付出终有回报。此外，像Willemijn这样的年轻人才也证明了未来一片光明。
这些比赛提升了比利时美食在国际舞台上的地位。因此，有抱负的厨师们应该密切关注这些获奖者。厨师冠军头衔代表着比利时烹饪的最高成就。
因此，我们可以期待巴蒂斯特未来大放异彩。他们的创意将塑造比利时未来多年的烹饪格局。
更多关于比利时厨师冠军比赛的信息
You don’t usually think about the amount of pressure these chefs are under. Being away from home for work myself, I know how hard it is to just stay focused on a daily routine. Winning a national title like that takes some serious dedication. Respect.
The fact that Lin’eau is set inside a renovated old flax factory right on a former branch of the Lys river genuinely made me stop scrolling. That kind of setting, industrial bones, water views, herbs grown on the actual roof, it sounds like the restaurant equivalent of finding a secret. I’m already looking at a weekend trip to West Flanders, and this has just jumped straight to the top of the list. Does anyone know if walk-ins are ever possible or is it always fully booked?
Curious to know more about the vegetarian course with the Belgian chicon and salsify because that combination sounds incredibly seasonal and rooted in local produce. Too many high-end competitions still treat vegetables as an afterthought, so seeing it as the opening dish is refreshing. I’d love to read what the jury actually said about it. Might have to plan a detour through Wielsbeke next time I’m in the region.
Nice profile but I would have loved more detail on the dishes themselves. Belgian endive with salsify and pulses for the vegetarian course sounds technically demanding but visually quite austere, curious how he made that sing. Also worth noting last year’s winner Laurence De Smet was the first woman ever to take the title, that’s a piece of context that puts this whole competition in perspective. Looking forward to seeing what he does with the title.