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