“Olivier de Vriendt and I, we know each other well and when we wanted to launch this concept, it appeared quite logical to offer him a collaboration because it is someone who rises in the environment”explains Damien Dufrasne, organizer of the Dour Festival. “”Offering an ephemeral restaurant on the festival website is a way to offer something else to festival -goers. “
Here, neither fricadel nor fried burger but a gastronomic proposal where fresh products are valued. “”Those who opt for this experience are assured of the quality of the proposal. It is also a moment that we offer between a few concerts, where we eat seated, in beautiful plates, tasting a glass of good wine, while enjoying the view of the big stage. It is a little different way of living the festival without, however, I think, put an excessive price. “
Last year, at the launch of this concept, some were skeptical. “”Many did not believe it, believed that it was not something suitable for the Dour Festival. I think that today they know they were wrong. We hoped between 500 and 600 covers and in planes made 700. This year, we are hopeful of exceeding 1,000 covers. It’s off to a good start, since 940 are already reserved! “
Proof for Damien Dufrasne that the proposal seduces and that a fringe of the public awaited this kind of proposal. “The will is to continue to develop this concept without necessarily growing at all costs. For my part, I am in any case favorable to the idea of maintaining collaboration with Olivier as long as it is ready because like us, it believed in this project from the start.“Reservations to take advantage of this” Dour Experience by Rizom “are essential via the event website.