Jean-Benoit Geeraert

Nusara Bangkok – A Culinary Love Letter to Thai Heritage

Let’s start a throwback to a culinary tour in Bangkok with a magical visit tu Nusara, number 35 on the W50best restaurants list of 2025!

Tucked just opposite Wat Pho, with a stunning view of Bangkok’s historic skyline, Nusara offers an intimate 12-seat dining experience that’s as personal as it is unforgettable.

Helmed by Chef Ton (of Le Du fame), this refined spot pays homage to his grandmother Nusara through a 12-course tasting menu that blends bold Thai flavors with modern finesse. Think fiery relishes made from family recipes, fresh local seafood in complex, aromatic broth and mains served family-style—warm, nostalgic, and deeply flavorful

For me they served one of the best dishes of the whole trip with the Panang crab curry and smoked chicken breast with crispy noodles!

The setting? Elegant, gold-accented interiors with floor-to-ceiling windows overlooking one of Bangkok’s most iconic temples. Every bite, every detail, feels like a tribute to the past—with eyes firmly on the future of Thai cuisine.

A must-visit for food lovers seeking history, heart, and one of the best views in the city.

📷 @lucievd

#NusaraBangkok #ChefTon #ThaiCuisineElevated #WatPhoViews #Asia50Best #BangkokFineDining #ModernThaiFood Less

REBELLE

It had never been this long since my last visit to my favorite restaurant, Rebelle—but after six months away, I figured the detox had run its course. Time to return to my haven of hospitality.

A lot has changed since my first meal there years ago. Martijn Defauw’s talent was no secret, but official recognition soon followed: crowned “Young Chef of the Year” by Gault&Millau, then earning a well-deserved Michelin star—long awaited, and finally delivered. The team pushed forward, and in early 2023, they closed doors for a complete transformation resulting in one kind of gastronomic heaven!

What sets this team apart is their relentless dedication and fierce independence. You can feel the pride in their work, see it in their eyes—it radiates through every detail. Few teams embody passion and perseverance like they do. Their rebirth wasn’t just a renovation—it was a statement.

And yet, some things never change…

Rebelle still delivers that unmistakable signature: razor-sharp precision, a deep respect for ingredients, and an obsessive love for flavor—especially that rich, soulful umami. The menu is constructed with care, built around purity, intention, and a hunger for excellence.

The wine game at Rebelle also have leveled up in a big way. They’ve always been lucky to have some of the most talented sommeliers around and a killer wine list to match. The tailored pairings they offer? Absolutely next level. Just sit back and let them work their magic.

Talent has always been there and one thing is certain: I’ll be along for the ride. And hopefully, the Langoustine XO will be too.
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.⁣ G&M: 16
.⁣ Michelin: ⭐️
.⁣ OAD Top 100: Top list
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#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders🇧🇪 #worldofmouth #wbpstars #michelin #gaultmillau #world50bestrestaurant #oadtop100 #guidegestalt #langoustine Less

JAN

A transcendent experience at @restaurant.jan.munich—Munich’s newest three Michelin-starred destination and a true temple of contemporary fine dining.

Every element of the evening was flawlessly executed. The tasting menu is a masterful narrative of seasonality, precision, and restrained elegance. Each course arrives as a quiet revelation—refined, deeply thoughtful, and technically perfect, yet never losing its soul.

The atmosphere is serene and sophisticated, allowing the food and wine to take center stage. Service is world-class: intuitive, graceful, and unobtrusively attentive.

Restaurant Jan has firmly positioned itself among Europe’s culinary elite—a place where every detail speaks of excellence.

#RestaurantJan #ThreeMichelinStars #MunichFineDining #GastronomicArt #LuxuryDining #MichelinGuideGermany #HauteCuisine #CulinaryExcellence #MunichEats Less

@restaurant_basiliek , nestled in a former monastery in the heart of Harderwijk’s historic city centre, is now published on our website. Chef @yornievandijkk showcases an intriguing culinary style with a Nordic influence, emphasizing regional and seasonal ingredients. The stunning interior features raw walls, personalized art, and luxurious materials, while the open kitchen lets guests see the culinary magic unfold. Article via link in bio. #Basiliek #Harderwijk #NordicCuisine #FineDining Less

Chef Emile van der Staak’s visionary approach to botanical gastronomy earned him the title "Chef of the Year 2024" with @gaultmillaunederland. His cuisine at @restaurantdenieuwewinkel is a tribute to sustainability, creativity, and a deep respect for nature. Definitely one of the world’s most remarkable botanical restaurants 🌱. #DeNieuweWinkel #GaultMillau #WorldsBestPlaces #EmilevanderStaak #BotanicalGastronomy 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 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 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