At our kitchen table - North Sea salt with oyster, cockles and Breton lobster and salty herbs
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Brioche feuilletée with plankton butter
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Pigeon from Anjou, grilled and smoked with black garlic and beurre rouge
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Perfectly matured Kamiel naturelle from the shelf
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Cheese custard with blue grapes and gingerbread crunch
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‘Liquid Snickers’ - Peanut, chocolate and caramel
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Dinner in Antwerp at ⭐️⭐️ Hertog Jan, located in the beautiful Botanic Sanctuary hotel where we also stayed the night. Hertog Jan closed its doors at it’s former location near Bruges back in 2018 while partners Gert De Mangeleer and Joachim Boudens pursued other ventures. Then in the summer of 2020 they were offered the opportunity to open in the Botanic Sanctuary hotel and spa. The hotel is spectacular, with over 100 rooms, botanical gardens, several restaurants and a state of the art spa. The restaurant itself is also a beautiful room with a semi open kitchen that also has a cavelike kitchen table where we enjoyed one of the courses. Regarding the food I would say that overall it was good, with some dishes that were excellent. What I would say is that it had the feel of a restaurant that isn’t completely focused and pushing. As I understand it, the restaurant is only open for 8-10 days each month (2024 visit). This might explain my feelings on the food as I am not sure how a kitchen can maintain momentum, be truly consistent or push for further accolades if they effectively shut up shop for well over two weeks every month. They must have to gear back up each time they reopen and find their feet again. Perhaps I am not explaining myself very well. I guess maybe I just mean that it has a lot of potential. I would certainly recommend it if you’ve never been before, especially with a stay in the hotel aswell.
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Michelin Guide - ⭐️⭐️
La Liste - 93.50
W50B - ‘Discovery’
Best Chef Awards - 🔪
OAD - 31
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