1 weekend 100 chefs 25 wineries

100 chefs from all corners of the Netherlands are asked to make 300 signature dishes in appetizer format on Saturday or Sunday. More than 18 kitchens have been set up in the Miele Experience, from which at least 15 chefs present a dish simultaneously. Three times a day, the kitchen crew will be replaced by another chef/restaurant who will then also prepare and serve 300 appetizers. In 1 day you can taste a dish from 50 chefs and, if you have a passe-partout, for the entire weekend from 100 chefs. At the same time you have the opportunity to taste a selection from 25 wineries from Europe and the rest of the world.

Naturally, an attempt has been made to program chefs with the highest possible number of Gault&Millau points. With the classification we have taken into account an equal ratio of high points over both days. The points vary between 12 and 19.5 points and the average is around 15 points

The 25 wineries that present themselves in collaboration with Gall&Gall come from Europe, South America, South Africa, America and Australia. On average, a winery will want to taste 3 to 5 different wines within the range of wines it produces.

Other partners and exhibitors (including beer, soft drinks, water, coffee, delicacies, cheeses and kamados) that are present will present themselves during 100Chefs by Gault&Millau.

The Miele Experience Center, a spacious and modern location, is the chosen location for the event. It features multiple cooking stations where the chefs will work. We will use disposables for serving food. Guests receive a Spork (Spoon/Fork) and a wine glass with glass holder lanyard at the entrance to undergo the tastings.