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Kristof Coppens - chef of restaurant APRIORI in Haaltert, Belgium - is a protagonist of the molecular and cryogenic cuisine in Western Europe.
The basis of his cooking is always the top product that is treated with respect and put on the plate in its natural form.
Creativity is added by using innovative techniques and flavor intensifying garnitures.

The search for improvement, the respect for the product and above all the preservation of the freshness of these natural products, has been realized in collaboration with Jean-Claude Claeys (Sales Manager Messer Benelux) and Harold Demoen (Managing Director Cretel nv). Out of this creative collaboration the ‘Crycotuv®, a new way of cooking originated.