Top 10 of 2023 at number 4!

Celeriac - Truffle - Vin Jaune

Back to our favorite joint @restaurantrebelle where @martijndefauw dazzled us with so many amazing dishes this year! Before renovations, during pop-up and after renovations, the level kept rising to a new high!

Yet one dish stood out this end of the year!

Layers of celeriac are baked in beurre noisette and filled with celeriac cream, grated pecorino sarde and served with two sauces! One truffle jus and the other being a vin jaune sauce…

A dish showcasing the incredible talent by creating such a rich and intense dish with only a couple of ingredients! To be honest, the saucemaking skills of the chef makes quite a difference…

Thanks @restaurantrebelle for this neverending inspiration and a big thanks to @esteban.casteur for bringing a masterclass in wine these last years, we will miss you!

. G&M : 16 (best young chef)
.⁣ Michelin : ⭐️
.⁣ OAD top 100 : R
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