Jean-Benoit Geeraert

At Tohru in der Schreiberei, Japan, France and Germany no longer feel like separate influences. Over the years, they have grown into one deeply personal culinary language: precise, refined and unmistakably Tohru Nakamura.

Koshihikari rice can stand beside caviar, chawanmushi meets morels, while Bavarian ingredients naturally find their place alongside Japanese techniques. Complexity is present without ever becoming complicated, and luxury is used with purpose rather than for effect.

Supported by an exceptional team, warm service and the beautiful historic Munich setting, Tohru has created a gastronomic experience with a truly individual identity.

Our full article on Tohru in der Schreiberei is now online at WBPstars.com (link in bio).

#Tohru #tohrunakamura #tohruinderschreiberei #finedining Less

@imperialdelhi in Delhi isn't just a grand old hotel, it's a proper food and drink destination. Spice Route took seven years to build, murals and carvings telling the story of the old spice trade, food to match. Patiala Peg is a dark, moody little bar named after the legendary 120 ml pour. 1911 Bar does cocktails with a bit of theatre. Next door at 1911 Restaurant we sat at Table 13, Gandhi's table whenever he dined here. Quiet moment, serious history.

#TheImperial #India #ImperialDelhi #TheImperialDelhi Less

REBELLE

After visiting Rebelle on three completely different occasions this year, I felt it was time for an appreciation post. Simply because so many outstanding dishes have passed across the table that it would be unfair not to acknowledge what Martijn Defauw and his team are achieving.

In my opinion, Martijn Defauw has firmly established himself as one of the very best chefs in Belgium and undoubtedly one of the most exciting culinary talents in Europe. What impresses me most isn’t the level he has reached—it’s the fact that his cuisine keeps evolving. Every visit reveals another layer of refinement, another level of precision and another reason to revisit!

The signature dishes that made Rebelle famous are still there, and rightly so. But they’re continuously complemented by new creations of exceptional quality. What has stood out to me most over these three visits is how much the cuisine has matured around them. The sauce game, which was already among the strongest in the country, has somehow reached an even higher level. More depth, more elegance, more complexity. Dishes are increasingly built around multiple sauces and meticulously crafted side dishes.

Being included in this year’s 50 Best Discovery is therefore no coincidence. It is a deserved international recognition of the incredible talent, dedication and ambition of Martijn and his entire team. And knowing him, this accolade is merely another milestone rather than a destination.

Now, full disclosure… I might be slightly biased. Martijn has become one of my best friends over the years. But before anyone accuses me of favouritism, let me clarify one thing: he didn’t become my friend first and then convince me his food was exceptional. Quite the opposite. He seduced me with his cooking long before he did with his friendship. So if there’s any bias in this story, it’s entirely his own fault.

One thing is certain: Rebelle isn’t just maintaining its extraordinary level… it’s still climbing. Keep a close eye on this one, because it’s only getting better. Less

La Botte

Some restaurants serve exceptional food. Others pour extraordinary wines.

And then there are those rare places where everything comes together: gastronomy, heritage, wine culture, and a level of hospitality that has become increasingly rare.

La Botte is one of those places.

What Chef Pepe and his brother Gaspare have accomplished as the second generation behind this iconic restaurant is remarkable. They have not only preserved their parents’ legacy but elevated it. The cuisine is refined and deeply rooted in Italian tradition, translating the soul of Italy into a truly gastronomic experience without ever losing its authenticity.

Yet what makes La Botte truly unforgettable is not the food or the wine.

From the moment you arrive, you are not treated as a guest but as family. Every detail, every interaction, every gesture reflects a genuine desire to make people happy. It is one of the finest examples of hospitality in Belgium and a benchmark for how hospitality should be experienced and celebrated.

The first photograph accompanying this post captures that philosophy perfectly.

While many restaurants would choose to begin an evening with a prestigious Champagne, La Botte opens with something even more meaningful: a story.

A glass of Ca’ del Bosco Annamaria Clementi R.S. 1980.

A legendary Franciacorta from the 1980 harvest, aged for more than four decades before its release. A wine that can stand proudly alongside the greatest sparkling wines in the world.

What makes it even more special is the symbolism behind it as a promise to their father they would remain loyal to the producers and houses that helped shape the story of La Botte.

The wine cellar is phenomenal, filled with rare and iconic bottles that are increasingly difficult to find. The pairings are thoughtful, exciting, and unforgettable, judge for yourself :)

But honestly, words can only go so far, La Botte delivers something far greater than a meal.

Thank you, Pepe, Gaspare and the entire team for reminding us that true gastronomy is ultimately about making people feel at home. Less

BOURY

The final stop of our culinary journey through Belgium with our Canadian guests brought us to Boury.

For me, this visit felt a little different. Boury is practically in my backyard, yet it remains one of the restaurants I admire most.

Much has been written about the three Michelin stars, the awards, and the recognition. But what impresses me most is the story behind it all.

Tim and Inge Boury are the definition of a hardworking couple. Through years of dedication, sacrifice, and relentless pursuit of excellence, they have built one of Europe’s finest restaurants. Nothing was handed to them. Everything was earned.

Of course, the food is exceptional. Every dish showcases precision, refinement, and flawless technique. The service is equally impressive, delivered with warmth and professionalism. Everything feels effortless, though you know an incredible amount of work lies behind it.

Yet what stayed with me most happened long after dinner ended.

At 1:30 a.m. on a Saturday night, both Tim and Inge were still there. Tim was helping clean the kitchen while Inge was finishing up in the dining room. After achieving almost everything our industry has to offer, they could easily leave those tasks to others.

But they didn’t.

For many, it might seem like a small detail. For me, it says everything.

Having grown up in a kitchen environment, I know what those late nights represent. The discipline, the sacrifices, the commitment to doing things right, even when nobody is watching. Seeing both of them still so hands-on, so present, and so passionate after all these years was genuinely moving.

Because true greatness isn’t just measured in stars, rankings, or awards.

It’s measured by the people who continue to care, who never lose their humility, and who remain deeply connected to their craft no matter how much success they achieve.

For our Canadian guests, Boury was the perfect ending to an unforgettable Belgian culinary journey.

For me, it was a powerful reminder that behind every great restaurant are extraordinary people whose dedication extends far beyond what arrives on the plate. Less

Willem Hiele

Our journey through Belgium continued on the coast, where we visited one of the country’s most distinctive culinary voices.

Like Kobe Desramaults, Willem Hiele has carved out his own path, refusing to follow trends or conventions. His restaurant is not simply a place to eat—it is an extension of his personality, his surroundings, and his philosophy.

Set near the North Sea, the experience is deeply connected to the landscape. You can feel the influence of the coast in every detail, from the ingredients on the plate to the atmosphere in the dining room. There is a sense of place here that cannot be replicated elsewhere.

Willem’s cooking is bold, intuitive, and deeply personal. Rather than relying on luxury ingredients or unnecessary complexity, he focuses on products that tell a story. Seafood, vegetables, herbs, and local ingredients are treated with creativity and respect, resulting in dishes that feel both refined and completely natural.

What makes Willem Hiele’s cuisine so memorable is its authenticity. Every plate reflects his curiosity, his connection to nature, and his willingness to challenge expectations. The food is expressive without being forced, technical without feeling technical.

For our Canadian guests, the meal offered a completely different perspective on Belgian gastronomy. If Eliane showcased precision and restraint, Willem Hiele demonstrated the power of instinct, emotion, and a profound connection to its terroir.

Yet beneath these differences lies a common thread: a commitment to authenticity. Willem cooks from conviction rather than convention, creating an experience that feels uniquely his own.

In a culinary world often driven by trends and visibility, Willem Hiele remains refreshingly independent. The result is one of Belgium’s most original dining destinations—a restaurant that could exist nowhere else and one that leaves a lasting impression long after the final course.

A meal at Willem Hiele is not just a dinner on the Belgian coast. It is an invitation into the mind of a chef who continues to redefine what modern Belgian cuisine can be when he puts his mind to it!

PS : do order turbot on reservation! Less

Eliane

When a group of Canadian food lovers asked me to curate a culinary journey through Belgium, there was never any doubt about where we would begin.

Our first stop was Eliane by Kobe Desramaults.

Not because of the awards, but because if you want to understand modern Belgian gastronomy, you need to understand Kobe.

Few chefs have influenced their generation as profoundly as he has. His impact extends far beyond his own restaurants, inspiring chefs across Europe and beyond. What makes him unique is his constant drive to evolve. While many chefs settle into a signature style, Kobe continues to push boundaries and explore new ways to express flavor—all while remaining remarkably humble and far from the spotlight.

That philosophy is evident throughout Eliane.

Named after his grandmother, the restaurant feels deeply personal. The setting is intimate, the atmosphere warm, and the focus unwavering: exceptional products.

Guests gather around an open kitchen where every dish is prepared in full view. Fire is central to the cooking, and ingredients are transformed with precision, restraint, and technical mastery. There is nowhere to hide when cooking over open flames in front of every guest, yet Kobe and his team perform with a calm confidence that comes from years of experience.

What makes the food so compelling is its purity. Every ingredient is treated with respect. Every element has a purpose. The technique is undeniable, yet it never overshadows the product—it simply allows it to shine.

It comes as no surprise that Eliane was recently named the No. 1 New Restaurant in the World by Opinionated About Dining (OAD). For anyone who has experienced what Kobe and his team are creating, the recognition feels entirely deserved.

What makes Eliane truly special is that it reflects the personality of its chef: thoughtful, understated, endlessly curious, and uncompromising in the pursuit of excellence. A restaurant built on substance rather than spectacle. Less

Zilte

Some restaurants are built on talent. The rarest ones are built on family. That is what makes Zilte extraordinary

Of course, there is the exquisite cuisine of Viki Geunes, whose vision, creativity, and relentless pursuit of excellence have earned Zilte its place among the world’s finest restaurants. Every dish reflects years of dedication, precision, and passion—a cuisine that is both technically brilliant and deeply personal.

But behind the accolades lies something even more inspiring: a family story.

Together with his wife, Viviane Plaquet, Viki has created more than a restaurant; they have built a legacy. Today, that legacy continues through their daughter, Gitte, who helps lead the restaurant with the same commitment to hospitality, warmth, and excellence that defines every aspect of the Zilte experience.

And then there is Aaron, Gitte’s partner and the restaurant’s sommelier, whose thoughtful wine pairings elevate each course into a seamless dialogue between food and wine. His passion and expertise add another layer to an already remarkable experience.

What makes an evening at Zilte unforgettable is not only the flawless execution or the breathtaking setting at MAS overlooking all of Antwerp. It is the feeling that every detail has been shaped by people who genuinely care—people who are not simply working together, but sharing a common dream.

In a world where luxury can sometimes feel distant, Zilte reminds us that true greatness often begins at home: with family, trust, and a shared passion passed from one generation to the next.

18,5 in G&M and three Michelin stars recognize excellence. The family story is what gives the soul. Less

INJA

After Mumbai, my next stop was Delhi — a city with a completely different rhythm and energy. Wide boulevards, lush greenery, and a calmer pace, yet just as rich in culture, history, and incredible food.

One of the highlights of my time there was INJA, located inside The Manor. The restaurant explores the meeting point between Indian and Japanese cuisine — two culinary traditions that are incredibly different and not always easy to combine successfully. But that’s exactly what makes the experience so exciting.

Chef Adwait Anantwar approaches food with a lot of curiosity and freedom, creating dishes that move between cultures, techniques, and memories while still feeling cohesive and deeply personal. The menu constantly balances Japanese precision with the boldness and depth of Indian flavors.

From the very first bites, the creativity of the kitchen stood out. The Aam Papad | Tuna hand roll replaced nori with aam papad, wrapping tuna tartare, cucumber, ginger, and shiso into something playful, tangy, sweet, and deeply umami. The Crab Kuzhambu | Chawanmushi combined silky Japanese custard with the richness of South Indian crab curry, while the Aslam San reinterpreted Delhi’s famous white butter chicken with dashi cream and shio konbu butter without losing the soul of the original dish.

What I appreciated most was that Inja never tried to play safe. It’s ambitious, personal, and completely unapologetic in its creativity — and that’s exactly what makes both the restaurant and its chef so memorable.

Delhi gave me another perspective on modern Indian dining, and places like Inja show just how fearless and exciting the new generation of chefs in India has become Less

MASQUE

During our time in Mumbai, we had the chance to meet some incredibly inspiring people who are shaping the future of Indian hospitality and dining. Among them were Aditi and Aditya Dugar, who welcomed us so warmly and introduced us to their world — a world built around creativity, culture, ingredients, storytelling and defining Indian luxury!

When we arrived in Mumbai, our very first lunch was at Aditi and Aditya’s home, where Aditi cooked us the most incredible vegetarian Indian meal. It was generous, comforting, full of flavor, and immediately showed us the warmth and hospitality that would define the rest of our trip.

One of the highlighs was spending an evening at Masque, their restaurant that has become one of the most celebrated dining destinations in India and sitting number 15 on Asia’s 50 best. Hidden inside a restored mill space, Masque feels both industrial and intimate — thoughtful, elegant, and deeply connected to India’s landscapes and ingredients.

Together with Chef Varun Totlani, they’ve built something truly unique. Every course felt rooted in Indian traditions and ingredients, while still being creative, refined, and completely contemporary.

And then there was Bar Paradox just nextdoor— another beautiful concept with a different energy: dark, cinematic, playful, and incredibly creative. The cocktails and food carried the same sense of storytelling, precision, and personality.

What stayed with me most in Mumbai was meeting people like this — passionate, generous, and full of vision for what modern Indian hospitality can become.

An unforgettable experience and unforgettable people that we will surely meet again soon. Less