Chocolatier Julius Persoone received the title Innovator of the Year. The son of Dominique Persoone is known for his experimental approach to chocolate and his striking combinations of gastronomy, art and experience.
Gault&Millau praises, among other things, his collaboration with chefs, his research into fermentation and terroir, and his creative applications of chocolate. A praline for patients with throat cancer, developed with attention to taste experience and swallowing comfort, was also explicitly mentioned.
