Collaboration Flanders X Japan at Hertog Jan ***


Restaurant Hertog Jan *** by Gert De Mangeleer and Joachim Boudens served as the creative lab for the Japanese chefs;
Yusuke Takada (La Cime**), Zaiyu Hasegawa (Den #11 Asia's 50 Best Restaurants 2017 & #45 The World's 50 Best Restaurants) and Hiroyasu Kawate (Florilège* #14 Asia's 50 Best Restaurants 2017).
 
Primedinners enjoyed this special collaboration 4-hands Lunch with Yusuke Takada from La Cime** (Osaka) and Gert De Mangeleer from Hertog Jan, which was perfectly organized by VisitFlanders.




Team Photo; Zaiyu Hasegawa (Den #11 Asia's 50 Best Restaurants 2017 & #45 The World's 50 Best Restaurants), Yusuke Takada (La Cime**), Hiroyasu Kawate (Florilège* #14 Asia's 50 Best Restaurants 2017) and Gert De Mangeleer (Hertog Jan ***)


FROM FLANDERS WITH FOOD
BY GERT DE MANGELEER
organized by VisitFlanders









Belgian cured beef, cucumber, sprat 


LA CIME- Black pudding


Supernatural,sauvignon blanc,Hawke’s Bay 


LA CIME- Pork Seigneur de Vidaigne, Brussels sprouts

LA CIME - Clam mayonnaise


Crispy pork skin, rillettes, Babi Pangang


Gaia, assyrtiko Wild Ferment, Santorini


Mackerel, cucumber, Royal Belgian cavia


LA CIME - Whiting, kohlrabi, Spanisch sorrel


Rodenbach, caractere rouge, Roeselare


Langoustine, beetroot, raspberry


Gouffier, chardonnay En Rosey, Rully


LA CIME - Celeriac, cep, goat cheese


Vinatigo, Ensamblaje Tinto,Tenerife


LA CIME - Aged duck , smoked eel


LA CIME - Aged duck , smoked eel


Duck liver, eel, young radish 


Clusserath, riesling Apotheke, Mosel


Potato, vanilla, coffee 


LA CIME - White chocolate, strawberry, verbena


Candy trolley 

 
 

Find out more

* Hertog Jan 
* La Cime
Den 
Florilège


 


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