Jean-Benoit Geeraert

Best of 2023, at number 6!

Being one of the few chefs offering a more classical approach to the fine dining scene in Bali, Nic Vanderbeeken of Apéritif entertained us with a very high level of dishes!

Some of them gave a more gastronomic approach to a local dish :

This dish pays homage to Soto Ayam, showcasing tender steamed chicken breast on a delightful Koya crumble made with prawn crackers and garlic. It is drizzled with Bumbu Kuning emulsion, a flavorful sauce infused with kaffir lime and chili oil, complemented by a Chicken stock sauce. Savor it with our OTS Yellow Rice, cooked with Soto Ayam sauce, mixed tableside with Shio kombu seaweed, Crispy chicken skin, Chopped chicken breast and Scallions.

What a delight when heritage and gastronomy go hand in hand!

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. WBPstars : 89
.⁣ W50best : - discovery?
.⁣ OAD top 100 : R
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#apéritifrestaurant #nicvanderbeeken #bali #ubud #viceroyubud #cascadesubud #indonesia #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #newengland #belgianchef #apéritifrestaurantandbar #travel #luxurytravel #travelbali Less

Top 10 of 2023 : at number 7

The Librije is a remarkable dining experience that exceeds expectations in every way. From the moment you step into the elegant restaurant - and hotel - you're transported to a world of culinary artistry and impeccable service. The attention to detail is evident in every dish, with a harmonious blend of flavors and textures that showcase their immense expertise.

Each plate is telling a story of its own while bringing homage to both regional products and artisans.

The unique creations does’nt always sound like a total hit untill you have tasted them! A perfect example was the dish :

Gooseliver / Northseashrimp / Tomato

A pairing you would’nt expect to work but the balance of the flavors do match in an exceptional way!

For me it is something dat defines this culinary haven as a benchmark for gastronomic innovation over the last 30 years!

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.⁣ Michelin Guide : ⭐️⭐️⭐️
. G&M : 19,5/20
.⁣ W50best : 46
.⁣ OAD top 100 : 10

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#jonnieboer #librijezwolle #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #zwolle #gastronomy #nelsontanate #art #instagram #langoustine #naturalwine #jonnieentherese Less

Best of 2023, at number 8

End op september we enjoyed a wonderful evening at La Paix where chef David Martin served us a wonderful creation.

Marble 3D | Sujiko | Black Japanese garlic

Squid marble and ink. For this 3D cube creation, the chef only uses ink, squid meat and somewhat softer pike-perch. This preparation involves some trout eggs marinated in sake and soy and a brown sauce of fermented black garlic.

This dish seems to have become a signature dish of the chef. And we understand why. The marbré is very beautifully made and also tastes exquisite! The combination of the soft pike-perch with the more intense meat of the squid gives a nice mouthfeel and the ink provides the nice shades in this creation.

The trout eggs give a nice 'pop'and are full of flavor because of the marinade in sake and soy. The Japanese garlic sauce provides even more umami and depth to this top creation.

An inspirational chef with a Japanese inspired approach at this unique location!

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.⁣ Michelin Guide : ⭐️⭐️
. G&M : 17,5/20
.⁣ OAD top 100 : 104
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#lapaix #davidmartin #brussels #world50best #visitbrussels #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #japanesefood #belgianchef #travel #lapaixrestaurant #top10of2023 Less

Best of 2023 at number 9!

Not a year goes by without featuring a stunning creation by Michael Van Der Kroft at Tres in Rotterdam!

His own ‘Oliebol’ with trout Nduja!

The taste is very intense and a feast for the tastebuds! Crazyyyy

Tres remains a hidden gem with a one-of-a-kind culinary approach. Please do visit this wonderful couple!

#top10of2023 #tresrotterdam #michaelvanderkroft #emikoster #rotterdam #wbpstars #worldofmouth #michelinguide #gaultetmillau #50bestrestaurants #oadtop100 #art #magic #koji Less

Best of 2023 at number 10!

We start at Will Goldfarb’s unique dining spot in Bali!

Room4dessert is unique in that it primarily serves a tasting menu of desserts, challenging the traditional dining experience, incorporating both local as global influences in every creation. The menu features a creative array of desserts that not only taste incredible but are also presented as edible works of art. The experience is combined of 15 courses, with every 5 courses to be savoured in a different location of the restaurant.

One of the best dishes was the NKD-dish which stands for Ni Kadek Dewi, the chef who made this dish! It’s a dessert that evokes a lot of memories for most of the Indonesians. Mung bean pudding with a Mung bean cracker and Mung bean gelato! Paired with the beauty of @milannestarec wine!

Will Goldfarb showcasing on how it is being a good mentor to his talented staff! True coaching is a real gift !

📷 @sipslurpschoo

. WBPstars : 85
.⁣ W50best : Discovery / world best pastry chef 2021
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#room4dessert #bali #ubud #willgoldfarb #indonesia #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #dessert #chefstable #travel #luxurytravel #travelbali Less

MENSSA

Bon Bon is dead, long live Menssa!

After closing Bon Bon and a short detour in France Christophe Hardiquest is back in Brussels with restaurant Menssa.

Menssa allows Christophe Hardiquest to venture into uncharted culinary territories, showcasing his creative freedom in perfect harmony with contemporary trends. Exploring this innovative approach is truly worthwhile.

This culinary mastermind opted for a distinctly unique culinary experience, shifting away from conventional dining. Instead of traditional table settings, guests now enjoy their meals while seated around a cozy organic wooden bar accommodating only 22 people. This arrangement brings the entire kitchen team to the forefront.

We enjoyed enourmously rich dishes all build of from a classic base but enhanced with full flavors and the best of ingredients! The ones that rocked my senses were :

- Squid tartare topping a savarin of coco and jerusalem artichoke with Libanese thyme and drizzled with an extraction of kohlrabi and rosemary. A dish showcasing modern gastronomy with unique combinations.

- Pork belly with mushrooms and wagyu with the most insane demi glace reduction and sabayon with oil of ceps. A dish showcasing how brilliant a classical approach can still be!

- Spicy yoghurt marinated Japanese oyster mushroom charcoal grilled skewer in a heavenly reduction of mushroom and ginger with a honeycomb-figured crisp of mushroom. A dish bringing a Nordic/Japanese vibe with lots of umami!

It’s quite obvious that the drawing of Christophe Hardiquest’s memory has come to a culmination, resulting in a one-of-a-kind dining experience in a one-of-a-kind setting!

Loved every bit of this amazing visit and will be back again very soon! Top!!!
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#menssa_bruxelles #christophehardiques #kortrijk #world50best #visitbrussels #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #nicolasjoly #belgianchef #travel #bonbon Less

Rebelle 2.0!

After a summer of popupping,
our culinary hometown heroes re-opened the new style Rebelle in september! After some visits, I guess it was time for an update…

A lot has changes since first visiting so many years ago. After G&M awarded Martijn the young chef of the year, Michelin awarded Rebelle their first star, which was allready long overdue. Succeeding years of hard work, Rebelle went into renovation beginning 2023 this year opening again begin of september.

This extreme hardworking team has been a shining example of passion and hard work towards reaching their goals! Their independance and drive is something I admire immensly! So when the moment came upon opening the revamped Rebelle you could see the proudness in their eyes, no team earned it more!

However not all has changed…

Team Rebelle still holds the same meticulous precision and passion they thrive with! There’s a way in which they build the menu and implement the purest of product, deep umami flavours and a craving for perfection.

The incredible talent has always been there but it has been the hard work that entitled the status this restaurant deserves! With an incredible new setting, the transformation is complete and new goals can be set!

One thing is sure… I will be there all along the way! I hope the Langoustine XO will do alike :)

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. G&M : 15,5 (best young chef)
.⁣ Michelin : ⭐️
.⁣ OAD top 100 : R
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#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #belgianchef #travel #flemishfoodies #kaws Less