Choose your dish

From a steaming bowl of soup to the last piece of dessert – every dish has its place at the table. Here are my favorites for each course: honest, homemade and with flavor that lingers.

Schorsenerensoep met bloedworst en sint-jacobsvrucht

Soep

Warm inside, full of flavor – from classics to surprises in the bowl.

Frisse salade met geitenkaas, appel, walnoten en balsamico op een wit bord

Voorgerecht

A sophisticated start to the meal – small in portion, big in flavor.

stoofvlees van varkenswangetjes

Hoofdgerecht

The star of the plate – from Flemish classics to creative dishes.

Praliné truffels

Dessert

The sweet finale – pastries, cakes and sophisticated pastry creations.

Seasonal selection

Today’s cuisine: recipes using products of the moment.

Latest recipes

Rijstkoji, gestoomde rijst geënt met Aspergillus oryzae voor fermentatie

Rice koji

Rice koji is steamed rice inoculated with Aspergillus oryzae. Essential for miso, sake, mirin and soy sauce. Discover the role of koji in Japanese cuisine.
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