Creativity without mastery is as useless as talent without desire, and culinary art is not exempt from this principle.
Goosse’s head chefs are explorers in the realm of taste but also excellent technicians. Their knowledge of their trade makes it possible to serve, during a same and single evening, 3,000 identically crafted dishes, cooked to perfection with the utmost control.
This great gastronomic skill, combined with organisational reliability, makes Goosse the essential partner for major events.
The cuisine of Goosse is a reflection of its mastery and Zen attitude. Led by par Agron Billa, together its teams prepare the culinary works that are the fruit of a long design process. This well-oiled machine is also evident right up to when the dish is served at the table.
Orchestrating an event implies being able to mange the unpredictable at any moment. Goosse has a team of experienced organisers and has learned to deal with the unforeseen aspects that are inherent to its trade. Well-established know-how guarantees events that rhyme with peace of mind and serenity for its customers.
Whether a pattern of spring green beans, or finely browned poultry with distinct angles, food is first tasted with the eyes. This is the sphere of luxury food in which the chefs are culinary stylists or craftpersons of taste. The Goosse team members mix colours, shapes and contrasts to whet appetites. The success of such dish dressing resides in two fundamental principles: the freshness of the ingredients and the respect of the produce.
In this choreography of the senses, like a dancer, the fine in-season Dublin Bay prawn rehearses its steps alongside the spring asparaguses. It is a wedding between sea and land, a nuptial ballet between produce of the same season. Like a religion, Agron Billa’s culinary code implies only working with seasonal products, bought from small local producers. With a careful ear to recipes that nature can suggest, his dishes unremittingly draw their inspiration from the diversity and richness of Belgium’s lands.
Nothing great can be achieved without rigour. Aware of this necessity, Agron Billa has set up his business with a professional structure: chefs, assistant chefs, sauce chefs, roasters, fish cooks and pastry chefs but also maîtres d’hôtel, head waiters, commis waiters, logistics specialists, economists and salespersons. At each level, everybody knows their role and the importance of their mission, all in the name of excellent taste.
Being a chef is all about innovating. As well as a moment’s escapade, the morning market is the main source of inspiration for Agron Billa. He observes the stalls and then composes the dishes that he tests, afterwards, behind his stoves, involving hours of team-work, many experiments, countless mock-ups and a plethora of prototypes, before finding the desired harmony and difference that makes a dish original. This unique sense of taste and vision has built up the reputation of Goosse, for more than 25 years.
With Goosse, everything is homemade! More than just corporate culture, it is a code of conduct or even a dogma intended to allow the customer to rediscover the flavour of top quality produce. It is also a way of standing out from the rest and providing unique, creative and surprising dishes. Rocket lettuce sorbet, aniseed bread or melted butter with cranberries all illustrate this desire to be different, an obsession to offer customers the ultimate taste experience that is unheard of and unobtainable elsewhere.