A Brussels chef among the five finalists
On Monday 5 October 2026, five chefs gathered in the professional kitchen of De Melkerij in Bavegem for the final of the third edition of “Belgium’s Best Vol-au-Vent”. Each presented their own interpretation of this classic, using INEX 40 % cream as the base of the sauce.
Among them, Mamadou Barry of Les Petits Oignons in Brussels represented the capital. His place in this national final highlights the work of a Sablon restaurant and its interpretation of Belgian cuisine.
Kenny Bernaerts wins with a seafood twist
The jury named Kenny Bernaerts, of De Vijfhoek in Sint-Katelijne-Waver, also known in French as Wavre-Sainte-Catherine, the winner. Having already won the first edition, the chef now holds his second title.
His recipe retains the classic vol-au-vent base and adds razor clams and mussels. According to the jury, this combination brings an additional flavour dimension to the dish.
“The first victory had a major influence on bookings at my restaurant,” Kenny Bernaerts explains in the press release.
The chef says his customers will soon be able to discover this new recipe.
The INEX competition podium for 2026
- Kenny Bernaerts — De Vijfhoek, Sint-Katelijne-Waver.
- Bert Fichefet — Brasserie Dao, Ichtegem.
- Sam Van Landeghem — Den Silveren Harynck, Sint-Niklaas.
Mamadou Barry of Les Petits Oignons in Brussels and Patrick Pollentier of Brasserie Rubens in Ostend complete the five finalists.
In addition to the title, Kenny Bernaerts receives €1,000 in credit for INEX products, a Thermomix TM7 and the competition’s official hospitality plaque.
A jury chaired by Christophe Hardiquest
Christophe Hardiquest, chef of Menssa and jury chairman, was joined by Lode De Roover, chef of Fleur de Lin, Dean Hoebeeck, chef of Table 22 and winner of the 2025 edition, and Michiel Van Colenberghe, a teacher at Spermalie hotel school.
Taste, technique, texture, originality and presentation were among the judging criteria. Maïté Lamont of INEX notes that the competition allows chefs to showcase their own version of vol-au-vent, a popular dish requiring genuine skill.
Vol-au-vent interpretations in pictures
The supplied photographs show the variety of plating and the work in the kitchen during the final. The dishes below are not attributed to individual chefs where the supplied documents provide no precise identification.
Les Petits Oignons in the Sablon
For Brussels residents, this edition also offers a chance to rediscover Les Petits Oignons, at 25 Rue de la Régence, 1000 Brussels, in the Sablon neighbourhood.
Information and bookings on the official Les Petits Oignons website.
Main source: INEX press release dated 5 October 2026, forwarded by Maïté Lamont and supplied to the newsroom by Bernard Frisque. Photographs: © SKCAPTURED. The cover pairs Mamadou Barry in the kitchen (left) with the vol-au-vent by Kenny Bernaerts of restaurant De Vijfhoek, winner of the INEX competition 2026 (right). The dish identification was confirmed by Bernard Frisque.
