Jean-Benoit Geeraert

@restaurantdenieuwewinkel (The Netherlands) is now published on our website. This remarkable vegan and plant-based restaurant by Chef Emile van der Staak prioritizes organic, botanical ingredients and mindfulness. The open kitchen format allows diners to observe the meticulous care and attention that go into each dish, making for an engaging dining experience. A unique aspect of this restaurant is its use of produce from ‘voedselbos,’ a forest farming method that emphasizes ecological sustainability. Article via link in bio 🌿. #DeNieuweWinkel Less

Top 10 of 2024, at number 1!

The return of the king…

When compiling a top 10 of dishes, it’s all about those that have left the biggest impression or moved you emotionally. It’s not about sophistication or pushing boundaries, but about dishes that give you goosebumps.

When you ask me about the best evocation of emotion in 2024, only one name comes to mind: Kobe Desramaults!

Earlier this year, we had the incredible pleasure of having Kobe cook at our home for a wonderfully convivial gathering, and at the end of the year, I had the privilege of dining at the much-anticipated Eliane. In total, I experienced 34 of his creations this year, a few of which have truly stayed with me.

If I were to list the three most memorable dishes, they would be:

• A silky ravioli with celeriac and truffle, stunning in its consistency and depth of flavor.

• Risotto with vin jaune and poached oyster, so deep in flavor and yet so pure.

• Glazed lobster tail with asparagus, perfection on a plate!

This might seem like a strange first place, but you should know that this lobster tail was prepared in my home, as part of a series of 16 dishes, in a kitchen unfamiliar to the chef and equipped with only mediocre tools. The fact that he managed to cook and glaze this lobster to perfection under these conditions demonstrates his immense talent and moved me deeply.

It all seems so simple, but it’s so precise and exact, completely refined and bursting with flavor—exactly how we love it!

For me the dish and gastronomic emotion of 2024!

.⁣ Michelin Guide : should have ⭐️⭐️⭐️
.⁣ Gault & Millau : last score 18/20
.⁣ OAD top 100 : last score 20 / best score 1th
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#chambreseparee #kobedesramaults #inspiration #flemishfoodies #eliane #michelinstar #gaultmillau #oadtop100 #gaultetmillau #world50bestrestaurant #magic #naturalwine #foodporn #instafood #martijndefauw #davidmartijn #volkerhaeke #marielecluyse Less

Top 10 of 2024, at number 2

The year of Inter Scaldes!

In 2024 Inter Scaldes has entered a new era. Jeroen Achtien, who honed his craft under Jonnie Boer at De Librije in Zwolle and later achieved two Michelin stars at Sens in Switzerland on the stunning shores of Lake Lucerne, has taken the reins from Jannis Brevet.

Having been a fan of Jeroen’s work in Switzerland, I was thrilled to see him excel at his new culinary haven. He and his wife Sanne are continuing the gastronomic legacy of Inter Scaldes with their own distinctive flair.

While he firmly adheres to traditions and his roots, the ‘Sûkerbôle’ dish exemplifies this commitment—a creation that nostalgically reflects on his childhood in Friesland, presented in a gastronomically brilliant manner.

Fryske Sûkerbôle being sugarbread with Grevenbroecker cheese and cinnamon with ice from banana, blueberry dots, and tuile, caramel from jerusalem artichoke, chili and blueberrycheese snow!

The dessert forms a beautiful symbiosis of flavors and it’s incredible what a small touch of chili brings to this dish!

For the complete preparation, be sure to watch the WBP channel on YouTube.

While the setting has changed, Jeroen’s philosophy and approach remain steadfast. His cooking stands out with its boldness, creativity, and unparalleled flavor—setting him apart in the world of haute cuisine, this fresh perspective at this level of gastronomy is exactly what the scene needs.

⭐️ Michelin Guide: ⭐⭐
⭐️ GaultMillau: 16.5/20 (highest new entry)
⭐️ OAD Top 100:

#world50best #oadtop100 #michelinguide #jachtien #gaultetmillau #interscaldes #sanneachtien #kruiningen #pillowshotels #wbpstars #worldofmouth #jeroenachtien #art #gastronomy #netherlands #dutchgastronomy #platner #wine Less

Top 10 of 2024, at number 3!

‘De Nieuwe Winkel’ in the Netherlands is the most awarded vegan restaurant in the world, and this is completely deserved! What chef Emile Van Der Staak has created here with his groundbreaking cuisine is nothing short of extraordinary. I’ve been closely following his work for years, and he already made it into the top 10 in 2022.

This year, we had the pleasure, through WBPstars, of visiting their food forest, where many of their ingredients are grown. For this specific dish, they used Szechuan peppercorns and seasonal flowers from the forest.

The dish that blew me away this time was: kombu, crispy seaweed with kohlrabi and scoby.

The kombu is cooked, dried, and then fried until it’s incredibly crispy. It’s paired with kohlrabi roasted for 15 hours and scoby finished with flowers and Szechuan pepper from their own forest.

The resulting flavor sensation is intense. The kombu is ultra-crispy and full of flavor, the kohlrabi has acquired a deep, meaty texture and taste, and the scoby has transformed into something reminiscent of scallops. The entire dish delivers an incredible surf-and-turf experience—while being entirely vegan!

Honestly, I could describe every dish from this chef in the same way: a beautiful philosophy in every creation. Regarding this dish, I recommend hearing him explain his craft himself :

https://youtu.be/eAkw7VHZV-k?si=18hKSZs5jwVV_d8H

. Michelin Guide : ⭐️⭐️
. G&M : 17/20
.⁣ OAD top 100 : -

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#denieuwewinkelnijmegen #emilevanderstaak #wbpstars #worldofmouth #gaultetmillau #michelinguide #oadtop100 #vegetables #art #gastronomy #50worldbestrestaurants #top10of2022 #magic#bestvegetablesrestaurant #kombu #scoby Less

Top 10 of 2024, at number 1!

The return of the king…

When compiling a top 10 of dishes, it’s all about those that have left the biggest impression or moved you emotionally. It’s not about sophistication or pushing boundaries, but about dishes that give you goosebumps.

When you ask me about the best evocation of emotion in 2024, only one name comes to mind: Kobe Desramaults!

Earlier this year, we had the incredible pleasure of having Kobe cook at our home for a wonderfully convivial gathering, and at the end of the year, I had the privilege of dining at the much-anticipated Eliane. In total, I experienced 34 of his creations this year, a few of which have truly stayed with me.

If I were to list the three most memorable dishes, they would be:

• A silky ravioli with celeriac and truffle, stunning in its consistency and depth of flavor.

• Risotto with vin jaune and poached oyster, so deep in flavor and yet so pure.

• Glazed lobster tail with asparagus, perfection on a plate!

This might seem like a strange first place, but you should know that this lobster tail was prepared in my home, as part of a series of 16 dishes, in a kitchen unfamiliar to the chef and equipped with only mediocre tools. The fact that he managed to cook and glaze this lobster to perfection under these conditions demonstrates his immense talent and moved me deeply.

It all seems so simple, but it’s so precise and exact, completely refined and bursting with flavor—exactly how we love it!

For me the dish and gastronomic emotion of 2024!

.⁣ Michelin Guide : should have ⭐️⭐️⭐️
.⁣ Gault & Millau : last score 18/20
.⁣ OAD top 100 : last score 20 / best score 1th
.⁣
.⁣
#chambreseparee #kobedesramaults #inspiration #flemishfoodies #eliane #michelinstar #gaultmillau #oadtop100 #gaultetmillau #world50bestrestaurant #magic #naturalwine #foodporn #instafood #martijndefauw #davidmartijn #volkerhaeke #marielecluyse Less

@restaurantdenieuwewinkel (The Netherlands) is now published on our website. This remarkable vegan and plant-based restaurant by Chef Emile van der Staak prioritizes organic, botanical ingredients and mindfulness. The open kitchen format allows diners to observe the meticulous care and attention that go into each dish, making for an engaging dining experience. A unique aspect of this restaurant is its use of produce from ‘voedselbos,’ a forest farming method that emphasizes ecological sustainability. Article via link in bio 🌿. #DeNieuweWinkel Less

Top 10 of 2024, at number 4!

For number 4 this year, we travel to Harderwijk, where chef Yornie Van Dijk at restaurant Basiliek presented us with a dessert worthy of the highest praise—a phenomenal creation!

Basiliek is one of the rising stars in the Dutch food scene, led by a highly talented chef.

The dessert, featuring hazelnut, toasted chocolate, and Dutch vanilla from Koppert Cress, is finished with Perle Imperial Caviar from House of Caviar. The caviar stands out for its delightful nutty flavor, which pairs perfectly with the dessert.

The balance in this dessert approaches perfection, creating what can only be described as the ultimate Kinder Bueno 5-star deluxe.

.⁣ Michelin Guide : ⭐️
. G&M : 15/20
.⁣ OAD top 100 : -

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#restaurantbasiliek #basiliek #harderwijk #yornievandijk #caviar #houseofcaviar #imperial #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #hazelnuts #kinderbueno #art #instagram Less

Top 10 of 2024, at number 5,

We’re entering the top 5 this year with a surprise.

This year, we ended up at Arabelle Meirlaen’s restaurant by chance, but that same coincidence gifted us with a stunning meal and experience!

Her purist cuisine embodies gastronomy at the highest level, transforming home-grown vegetables and exquisite ingredients into refined dishes.

One dish stood out above the rest: Freshness of Gambero Rosso di Mazara.

Lightly cooked Gambero Rosso, with its shell fried to a crisp, served alongside a quenelle made from the bisque of the Gambero Rosso. Accompanied by yacon, onion with Gambero Rosso oil, and a confit of yellow beets.

The Gambero Rosso is such a noble product and one of my favorite flavor carriers. The way it was presented here still lingers in my mind—pure class!

.⁣ Michelin Guide : ⭐️
. G&M : 18/20
.⁣ OAD top 100 : -

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#arabellemeirlaen #marchin #gamberorosso #bisque #mazara #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #bruges #art #instagram Less

Top 10 of 2024, at number 6

The Discovery of the Year

Undoubtedly, the discovery of the year was restaurant L’Arborescence. Just a stone’s throw from Kortrijk, in the most unassuming location, you’ll find this gem!

Chef Felix and his partner Nidta deliver a phenomenal blend of French precision with Asian flair. With previous experience at Grénouillère, Troisgros, and Ryugin, you can expect top-level expertise—and that’s exactly what you get.

The menu is truly unique, showcasing bold flavors and daring combinations—exactly what we love!

The highlight for me was the dish centered around sea urchin from Brittany:

Mushroom and sea urchin gently warmed, draped with sea urchin jus and Sherry vinegar, served with freshly baked spiced bread.

Sea urchin is a challenging ingredient as its flavor can easily overpower a dish. However, the way the flavors were constructed and balanced here was absolutely mind-blowing!

A restaurant with immense potential for the future—don’t miss out!

Photo by @florian_dmrg

@felixrobert_ @nidta_p.echanson

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.⁣ Michelin Guide : ⭐️
. G&M : 15/20
.⁣ OAD top 100 : -
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#michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #edensvelvet #art #instagram #restaurantarborescence #lille #cuisine #restaurantlille #restaurantgastronomique #guidemichelin #gaultetmillau #omnivore #fooding #oursintiédeur Less

Top 10 of 2024, at number 7

On Christmas Day, we return to Paris for our number 7 of 2024! Overall, our visit to the acclaimed Plénitude by chef Arnaud Donckele was one of the most complete experiences we’ve had.

When it comes to gastronomy, opinions often differ—there are supporters and critics, and not every type of cuisine suits everyone’s taste. Plénitude, however, is the exception to this rule. Everyone who has been here sings its praises, and I fully understand why.

If there were to be a blueprint for the ultimate three-star restaurant, this would undoubtedly be the prime example—a place where everything comes together perfectly, with the experience taking center stage. The fact that their menu revolves around sauce as the central theme makes it all the more fascinating.

Perhaps surprisingly, the dish that stayed with me the most was based on sardines:

Sardine whispers fused with fennel and tarragon: Eden’s Velvet

An extraordinary masterpiece by a brilliant chef!

Thanks to @jayduboulay and @joshjosephson for the lovely and most entertaining company!

📷 : @plenitude.paris

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.⁣ Michelin Guide : ⭐️⭐️⭐️
. G&M : 19/20
.⁣ OAD top 100 : 1 (classical)
. W50Best : 12

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#plénitude #chevalblancparis #arnaudonckele #paris #sardine #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #edensvelvet #art #instagram Less