Is the hospitality sector opening again?
Plan your business lunch in advance!
Just like you, Orange is impatiently waiting for the hospitality sector to open again and wants to support this sector that has been hard hit by the crisis. Which is why we are offering you the opportunity to win a delicious lunch.#aheartforbusiness
All together with Gault&Millau
Belgium is a country known for fine dining. Meeting around a wonderful meal/eating together is part of our DNA. Closing the hospitality industry was a necessary evil, but it has had a serious impact on the public and the hospitality sector was not spared. Whilst we impatiently wait for restaurants to open, Orange is determined to support the sector by working with the famous Gault&Millau restaurant guide.
Are you an Orange customer yet? If you are not, then join us now and try to win a business lunch in one of Gault&Millau’s young chefs of the year's restaurants*. This competition remains open throughout the month of April. Three names will be drawn from the hat in each region, every week.
Meet the young chefs of the year
Sign up for a Shape contract for 24 months in April and get the unique and tempting opportunity to taste a meal in one of three restaurants of the young chefs of the year, which was rewarded by the Gault&Millau guide in 2020.
We will contact you soon and we will be at your disposition to complete and customize your offer to meet any other needs such as Telco and/or ICT.
« David Grosdent’s signature style has gained power in a short amount of time, while his intuitive approach allows him to continue to progress in intensity and evolve into his own style. At the basis of his cuisine: a solid training followed by a path through renowned work experiences, all of which helped him create his own style. In addition to this, he also has an appeal for local products which now translates to a fascinating repertoire, where the flavours are founded in the best products the region has to offer. »
La Canne en Ville
« Everything can go fast. In 2019, Kevin Lejeune received the title ‘Discovery of the Year’ for his undeniable creativity and know-how, which he continued to refine to create a cuisine that is even more dynamic and powerful. He demonstrates a lot of attention and care in order to add value to his products and gives them a delicate twist, while making it delicious as well. »
« With a prize-winner like Stefan Jacobs, we pay tribute to both a unique sustainable approach and a clairvoyant entrepreneur spirit, which guarantees culinary delight. Trained in many renowned work placements, he takes a personal approach which is fully consistent and an approach which goes beyond a classical restaurant. It is in an ancient farm which gives substance to his locavore philosophy as a baker, gardener, and chef. His repertoire inspires just as much as the environment in which he welcomes his guests. »