Inside the world of JRE-Belgium
We’re absolutely thrilled to share what’s cooking at JRE this month! In this edition, we shine a spotlight on some of our incredibly talented Belgian members.
Destination: Heynowes
Welcome to Belgium’s characterful southwest: where medieval towers rise over lively market towns, folkloric giants dance through the streets, and culinary heritage is both preserved and reimagined. This is Hainaut, a province in French-speaking Wallonia that blends industrial history with rural beauty and deep cultural pride. From the vibrant energy of Charleroi to the gentle landscapes around Ath, Heynowes is a land of contrasts. Here, comic book legends meet UNESCO-recognized traditions, and grand castles stand not far from working windmills. In this feature, we explore the flavors, people, and places that define this compelling region, with a spotlight on JRE chefs Benjamin Fontaine, Lisa Calcus, and Benoît Neusy, who are leading a new generation of culinary excellence.
Savor the Culture and Cuisine of Heynowes
In Heynowes, every dish tells a story. From the rich, almond-studded mastelles tart served during Ath’s Ducasse festival to the spiral-shaped St. Joseph macaroons that honor a once-thriving wood industry, every bite reflects a deeper story of place and people. Local vineyards offer fresh expressions of sparkling wine, while markets burst with cheese, charcuterie, and artisanal goods.
The region’s character stretches beyond its cuisine. In Charleroi, a city once shaped by coal and steel, creativity now thrives through bold street art and architectural gems. Rural towns like Ath carry centuries of folklore into the present day, with cultural treasures like the Maison des Géants and age-old mills that still turn in the breeze.
At the heart of Heynowes’ evolving food scene are chefs who blend technical finesse with a deep respect for local identity. In Ath, Chef Benjamin Fontaine and Sommelier Amélie Sakowskis elevate seasonal ingredients at L’Inattendu with thoughtful precision. In Mons, Chef Lisa Calcus reinterprets regional produce with creativity and balance at Les Gribaumonts. Further south in Quévy, Chef Benoît Neusy brings elegance and subtlety to the table at L’Impératif d’Éole, drawing inspiration from the surrounding vineyards.
Interview
Meet JRE chef Benjamin Fontaine, the talent behind L’Inattendu in Ath, Belgium. Rooted in local produce and refined training, his cuisine is seasonal, gourmet, and full of personality. From childhood crêpes to Bocuse d’Or, his story is one of quiet dedication and bold flavor.
Benjamin Fontaine: Cooking with Soul and Season
With a style he describes as “gourmet with a rock & roll twist,” Benjamin Fontaine blends elegance and spontaneity on the plate. At L’Inattendu, the chef’s commitment to seasonal produce and local artisans isn’t just about sustainability, it’s personal.
In conversation, he opens up about the crêpes that changed his life, the power of mentorship, and the lessons learned from opening a restaurant during a pandemic. His story is a reminder that great cuisine starts with sincerity, resilience, and a whole lot of heart.
My philosophy is based on respecting the seasons and showcasing local produce. It's essential to work with produce when it's at its best, and to source it from the best artisans.
L’Inattendu
Recipes
Chef Benjamin Fontaine shares a dessert shaped by his deep connection to ingredients and detail. Guided by balance and inspired by nature, he brings together elements that speak to both memory and innovation, where bold notes meet delicate layers.
Flavours of Character and Harmony
Guaviare dark chocolate 65% and Whiskey inspired by JRE unfold in a smooth ganache, set atop a crisp tart base with salted butter caramel. Finished with a quenelle of hay-infused ice cream, this dessert brings together intensity, freshness, and quiet elegance. It's a true invitation to explore flavor.
