"Ride as much or as little, or as long or as short as you feel. But ride" Eddy Merckx

On the road with Luc Bellings

Flemish chefs in the saddle, it’s not as uncommon as you think. Peter Goossens and Jurgen Lijcops are just as fond of the saddle as they are of their kitchen. One of them is Luc Bellings, chef at the two-star ‘Aan tafel met Luc Bellings’. He also caught the cycling bug at an early age.

Bellings is known to be a fanatical recreational cyclist, but he shouldn’t be underestimated. Bellings repeatedly won the 24 houres of Cycling in Zolder, organizes the annual Luc Bellings Classic and will take part at the Cape Epic ride, one of the toughest mountain bike races in the world. In order to prepare for it, he’s taking part in the Vaude Trans Schwarzwald in August 2013. This is a five-day international race in the Black Forest.


The 48 year old Bellings lost 11 kilos in about 2 months before his training started to reach his goal weight. In a tough race as Trans Scharzwald, any unnecessary weight takes it’s toll.

To keep on track with his training and diet and to run a Michelin starred restaurant on a daily basis, Bellings has a lot of discipline. But the urge to push boundaries has always been there, he says. As a 14-year old boy Bellings went to hotel management school. Bellings found himself studying on weekdays and working on weekends. During holidays, Bellings found time to cycle.

Over the years, Bellings learned how to organize his life, because otherwise you won’t succeed in combining the two. Especially if you’re as passionate about your hobby as your job. Because just like cooking, cycling has become a piority, an activity on a daily basis. “Cycling is a way to stop thinking about cooking for a change. It clears my mind”, says Bellings. “But don’t make me choose between either one of them, because I simply can’t.”

Luc Bellings Classic

The Luc Belling Classic is the only day Bellings can combine his two passions perfectly. The race is an annual occurrence and is attented by many famous cyclist, including his friend Johan Vansummeren and Nick Nuyens. The day ends with -what else – a gastronomic dinner.

You should
do this!

Enjoy flemish gastronomy at “Aan tafel met Luc Bellings”.