MICHELIN stars and regional cuisine mark the opening day of BBB Maastricht

Today saw the start of the 71st edition of the BBB Maastricht hospitality trade fair at MECC Maastricht. Highlights of the opening day included the Dutch MICHELIN Guide Ceremony. Alongside the Michelin-starred chefs, the organisers also welcomed kitchen teams to the exhibition floor. They were able to follow the awards ceremony live from the new ‘Green Room’. BBB Maastricht expects to bring together around 15,000 hospitality professionals from the Netherlands and Belgium. Under the motto ‘More Horeca Success’, the three-day fair focuses on inspiration, knowledge, new developments and business meetings designed to help professionals advance their careers. To showcase the region’s culinary and gastronomic strengths, there are various initiatives, including the new Trend Tours, Battle Area, Tasting Experience, Local Produce and Chef’s Table. BBB Maastricht remains open until Wednesday 7 October.

Green Room

The Dutch MICHELIN Guide Ceremony took place today on the opening day of BBB Maastricht. During the ceremony, the new MICHELIN Stars, Bib Gourmand awards and MICHELIN Awards were announced. Two new restaurants were immediately awarded two stars: Azurite (Mario Ridder) and SUIS (Ralf Berendsen).

A new feature this year was the Green Room at BBB Maastricht. Here, teams from existing starred establishments – and restaurants eligible for a MICHELIN award – were able to watch the ceremony together. Normally, attendance at the MICHELIN ceremony is restricted to chefs.

“A MICHELIN award is a team achievement. That’s why we’re delighted that, at BBB Maastricht, the teams can also share this moment together,” says Lindsey Duijsings, exhibition manager at BBB Maastricht.

The partnership between MICHELIN, Maastricht and BBB Maastricht has been extended until 2029.

Regional strength

‘More Horeca Succes’ takes concrete shape on the exhibition floor through programme elements that introduce hospitality professionals to new products and developments, whilst providing opportunities for valuable networking. In doing so, the region’s gastronomic strengths – with a focus on both Dutch and Belgian Limburg – are given a prominent platform. Through various Trend Tours Visitors are guided past relevant stands, including a route specifically dedicated to local produce and regional services. The Tasting Experience offers space for product presentations and tastings, including those of certified Limburg wines. During Chef’s Table, various chefs from Limburg will be preparing a three-course lunch, including an amuse-bouche, using produce from the exhibitors.

These sessions, along with various other presentations and activities, are also on the programme for the next two days of the trade fair.