The tender aiguillette of Saint-Pierre melts in its citrus jus. The rhubarb is shaped into a fan to top off a scoop of walnut and honey ice cream… Gérard Rabaey has been showered with honors due to the technique and sense of fun that characterizes is cuisine. But he isn’t the type to rest on his laurels. “Living up to my reputation is a real marathon. There’s no room for error and for that I have to be very well organised” explains this gastronomic athlete, whose other passion is cycling. “What I like most in cycling is climbing”, he adds. In terms of his cuisine, he has already reached the summits.