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<\/i>Facebook<\/div><\/a><\/span><\/i>Twitter<\/div><\/a><\/span><\/i>Email<\/div><\/a><\/span><\/div><\/div>\n<\/div><\/div><\/div><\/div>ANOTHER METEOR OF STARS<\/h1><\/div>
BOTANIC SANCTUARY ANTWERP ANNOUNCES COLLABORATION
\nWITH 3-MICHELIN-STARRED CHEF VIKI GEUNES<\/span><\/p><\/h1><\/div><\/div><\/i><\/span><\/div><\/div>Viki Geunes brings three-star culinary service to Botanic Sanctuary Antwerp. The highest achievable culinary stars alongside the highest achievable hotel stars, this calls for unforgettable moments. Guests enjoying a banquet event at the Botanic Sanctuary will experience gastronomical highs, provided by Zilte.<\/p>\n
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In Zilte, we work in tune with the seasons, in harmony with nature, and that now seamlessly aligns with Botanic. Experience will be at the forefront, just like at Zilte, with a strong emphasis on excellent personal service. The events at Botanic, whether it’s brunch, lunch, or dinner, will now be served at a three-star level: you’re not just coming for a meal, you’ll be immersed in a three-star experience. Viki Geunes<\/p>\n<\/blockquote>\n<\/div><\/div><\/div>
With five premium restaurants under one roof, Botanic Sanctuary Antwerp is unique in the international hotel world. Alongside Hertog Jan**, Fine Fleur*, Het Gebaar*, 1238 and Bar Bulot, it\u2019s also home to fourteen rooms that are used for a variety of events. In addition, the Botanic boasts a unique banqueting service by Silverspoon, the exclusive label of top Belgian caterer J&M. And, from 1 September, all this will be enhanced still further with the addition of well-known 3-Michelin-starred chef Viki Geunes of Restaurant Zilte in Antwerp.<\/p>\n
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\u2018It has always been our ambition to deliver the highest possible quality, including when it comes to banqueting. I have the utmost confidence that the combination of the best caterer in the country and our own 3-star chef will realise this ambition,\u2019 says Marc Alofs, managing director of Botanic Sanctuary Antwerp. \u2018We have deliberately chosen not to call upon our own star chefs, with whom we have been working for two years now. They are focusing on their own projects, and we fully understand that. But when Jan Jacobs of J&M told me after an event that he had worked successfully alongside Viki Geunes, I invited both of them for an initial chat. It was a very constructive conversation and we agreed that Jan and Viki would exchange ideas once a week and develop seasonal dishes based on Viki\u2019s recipes. Viki\u2019s input and expertise add huge value to our offering, and both he and Jan are experts in their fields. All the dishes are prepared in-house, in a separate kitchen, and under the instruction of a Silverspoon kitchen chef to guarantee continuity.\u2019<\/p>\n<\/blockquote>\n<\/div><\/div><\/div>
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<\/div><\/div><\/div><\/div><\/i><\/div><\/i><\/div><\/div><\/div>\u00a9 Foto credit: Raphael Balrak<\/em><\/p>\n<\/div><\/div><\/div>
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<\/span><\/div><\/div>\u00a9 Foto credit: Ian Segal<\/em><\/p>\n<\/div>
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Jan Jacobs of J&M is delighted to be working with Viki Geunes again: \u2018We speak the same language and, maybe it sounds like an exaggeration, but we know what the other is thinking. I\u2019m committed to living up to his reputation in the world of gastronomy and achieving the finesse and creativity that his dishes are known for. Of course, you can\u2019t compare a 3-star restaurant with banqueting. At Zilte, Viki cooks for a small number of guests. We cook for groups of 20 to 300 people. We can be working on 20 to 30 events per week, depending on the season. We have a permanent Silverspoon team in house every day, which is a must for the rapidly growing number of seminars, product presentations, company parties and weddings.\u2019<\/p>\n<\/blockquote>\n<\/div><\/div><\/div><\/div><\/div>
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<\/div>more<\/span><\/a><\/div><\/div><\/div><\/div><\/div>\nA Gift to the City of Antwerp<\/span><\/p><\/h4><\/div>
3-star chef Viki Geunes is equally pleased to be working with Jan Jacobs again: \u2018I don\u2019t see this as an experiment, but as an extension of my professional activities as Zilte is closed at the weekends. For me, Botanic Sanctuary Antwerp is a gift to the city. On the one hand, you have the historic past of the site and, on the other, there\u2019s a new, top of the range location that\u2019s totally unique. I know that working with a top caterer like J&M won\u2019t change the DNA of my work, and our banqueting concept meets the expectations and requirements of both the management and our guests. It makes Antwerp a real culinary hotspot in Europe. And who wouldn\u2019t be happy with that?<\/p>\n
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Marc Alofs has the last word: \u2018By only working with the best people, we ensure that Botanic Sanctuary Antwerp lives up to its status as a five-star superior hotel and that it remains number one. Only the best is good enough for our guests.\u2019<\/p>\n<\/blockquote>\n<\/div><\/div><\/div><\/div><\/div>
<\/i>About Viki Geunes<\/span><\/a><\/div><\/div><\/div><\/i>About Silverspoon<\/span><\/a><\/div><\/div><\/div><\/i>About Jan Jacobs <\/span><\/a><\/div><\/div><\/div><\/div><\/div>Press release<\/h5><\/div>
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