Jean-Benoit Geeraert

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 : -

.⁣
#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 : -

.⁣
#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

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

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

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

Top 10 of 2024, at number 8

Although I am primarily a fan of a progressive and modern culinary experience, in recent years, I’ve felt an increasing need to revisit the classics!

Many top restaurants now offer a beautiful à la carte selection, and it’s fun to incorporate these into the dining experience.

At the end of this year, I had the pleasure of dining with Martijn Defauw at De Jonkman, and we happened to visit at just the right time of year to include the Hazenrug Harlequin (saddle of hare) in our menu.

Chef Filip Claeys is renowned for his classic preparations, and this dish was simply outstanding! Perfectly cooked saddle of hare served with two sauces whose blend created a harmonious spectacle, accompanied by fresh fries, cranberries, and applesauce.

A classic that left a lasting impression!

📷 credits @dejonkman

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

.⁣
#dejonkman #filipclaeys #brugge #northseachefs #hare #harlequin #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #bruges #art #instagram Less

Top 10 of 2024, at number 8

Although I am primarily a fan of a progressive and modern culinary experience, in recent years, I’ve felt an increasing need to revisit the classics!

Many top restaurants now offer a beautiful à la carte selection, and it’s fun to incorporate these into the dining experience.

At the end of this year, I had the pleasure of dining with Martijn Defauw at De Jonkman, and we happened to visit at just the right time of year to include the Hazenrug Harlequin (saddle of hare) in our menu.

Chef Filip Claeys is renowned for his classic preparations, and this dish was simply outstanding! Perfectly cooked saddle of hare served with two sauces whose blend created a harmonious spectacle, accompanied by fresh fries, cranberries, and applesauce.

A classic that left a lasting impression!

📷 credits @dejonkman

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

.⁣
#dejonkman #filipclaeys #brugge #northseachefs #hare #harlequin #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #bruges #art #instagram Less

Top 10 of 2024 at number 10

To kick off the 2024 Top 10 list, we head to Switzerland, where chef Sven Wassmer has turned Restaurant Memories at Bad Ragaz into a true culinary destination.

Amid this intimate dining experience, one dish left an unforgettable impression: Knöpfli, Swiss dumplings elevated with roasted yeast and truffle.

Drawing inspiration from his deep-rooted connection to nature and his childhood in Switzerland, Wassmer reimagines this humble classic. By infusing it with luxurious elements, he creates a dish that pays homage to his hometown while delivering a sensational interplay of flavors.

A masterpiece that distills tradition into a cloud of velvety perfection!

.⁣
.⁣ Michelin Guide : ⭐️⭐️⭐️
. G&M : 18/20
.⁣ OAD top 100 : 12

.⁣
#restaurantmemories #svenwassmer #badragaz #badragazresort #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #truffle #art #instagram 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 : -

.⁣
#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 : -

.⁣
#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

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