All hands on deck! 

Drawing upon the inspiration for a specific set designed especially for ADE - which will be played during the class - Paul and Calao (Charlotte Collard) collaborated to create a menu mixing genres and tastes.

Prepare your before and after party menu!
-1 before-party dish
-1 after-party dish
-1 special booster & detox juice for difficult ‘mornings after’... 

A few words from Calao… 
“Creating a menu with Paul was a natural decision. Firstly, because he is Belgian and we had already cooked together, and secondly because his cuisine embodies everything I seek and support.
Simple recipes and quality ingredients are at the heart of it. There is more to a great dish or recipe than just taste; it involves nature, ecology, and, for many years now, a genuine desire to nourish oneself well with delicious food.
Creating Beauty with Goodness that Does Good is a fundamental principle of our culinary and dietary approach. Chef Paul Delrez is a talented, approachable chef who makes his recipes accessible. On my part, my experience as a model has always encouraged me to transform "eating healthily" into "eating healthily and indulgently." I have refined this way of cooking and nourishing myself through studies in raw food nutrition, which have allowed me to incorporate culinary techniques and pairing principles aimed at preserving the maximum nutritional value. 
The intention behind our menu, therefore, is to offer a healthy and indulgent dining experience that nourishes both body and soul.”

Prepare yourself for a unique, flavor-filled experience!


ABOUT DJ CALAO
Belgian-Colombian, Calao traveled the world through her modeling career. Her music subscribes to a certain philosophy of sounds that brings a wild & hypnotic atmosphere. From Haïku & Raspoutine Paris, Istar Madrid Sanctum St Tropez to Tomorrowland, Extrema & Voodoo Festivals, she played alongside Adriatique, Dixon, WhoMadeWho, Anotr, Innellea, Kolsch, Gordo, Brina Knauss…

As a chef & former model, Calao has continually and from an early age deepened her research into ever-healthier eating, and in 2017, she undertook studies in living cooking.
In 2017, she signed on as a TV host with RTBF in the C'est du Belge program, in which she cooks simple recipes with Belgium's Michelin-starred chefs. The idea is to share chefs' tips around simple recipes and raise awareness of quality products and artisans. At the same time, she became a TV host for the fashion magazine L'Officiel in Paris, for which she cooked with top chefs such as Cédric Grolet, Pierre Hermé, Mauro Colagreco, Yann Couvreur, and other top names in gastronomy.
In 2019, Calao became a TV Host for the Michelin Guide and left for Los Angeles to launch the California Guide, where she will have the chance to cook with Chefs Wolfgang Puck & Ludovic Lefebvre.
At the beginning of her confinement, she decided to continue cooking with chefs and launched the first Digital Show with the aim of sharing chefs' tips on simple recipes. She feels a real need to get people back into the kitchen. 
Faced with us even during confinement, it was time to change reflexes, so she launched into live shows with chefs such as Jean François Piège, Yannick Alléno, Mauro Colagreco, Pierre Hermé, and Pierre Marcolini, and took her audience on a journey through lives all over the world.
Calao developed ‘Charlotte Collard Consulting’, the 5 senses consultancy in which she offers a customer experience expertise service for Hotels, Restaurants & Brands, helping names such as Groupe Alléno, Exki, etc...


ABOUT PAUL DELREZ
Paul Delrez, a chef by profession and owner of his own restaurants, has devoted himself since 2020 to creating content on social networks, as well as to his consulting, events, and other activities. 
His style is authentic, raw, and contemporary! 
Paul recently opened his new Brussels-based business, the Badass Food agency, specializing in the food industry, influencer marketing, product and concept development, culinary and digital consulting, content creation, and product development, concepts and consulting in the food industry.