Hertog Jan

Gert De Mangeleer and Joachim Boudens are two very young professionals that acquired this restaurant in July 2005 and who, after achieving great success thanks to the excellent quality-price ratio of the establishment, have pursued and obtained lofty professional goals in a short amount of time. They belong to the new generation that is so vigorously emerging in Belgium who are in favor of that kind of culinary modernization that encompasses the ideals of personality and idiosyncrasy. Accordingly, this is a work in progress, in its phase of definition as it were, conceiving recipes and seeking a style, always in line with the contemporary spirit.

The chef, Gert De Mangeleer, shows intent and is not afraid to take risks. This is affirmed as soon as the hors d’oeuvres arrive at the table: always original, always refined, they are charming, independently of the more or less correct results that are achieved. The oysters with cucumber, sour cream and soybean mousse, aside from imagination and delicacy, boast exciting contrasts – created to please gourmets that long for intense sensations. The crab brioche with sesame and lemon confit is another marvelous starter that does well in renovating a classic canapé by affording it sharp counterpoints which are both fun and satisfying. The razor clam with fried rice and cucumber combines a tempered attitude with a healthy dose of fantasy, displaying unprecedented, pleasing sensations. Something more conventional, and with better results, the potato puree with coffee and grated parmigiano-reggiano. The egg stuffed with cauliflower cream and crustacean gelatin confirms the tendency to combine historical flavors with innovative ones, resulting in an extremely tasty arrangement.

As for the dishes, the marinated scallops with mint, turnips, hazelnuts, cream of goose foie gras and cocoa vinaigrette is a daring, brazen composition that delights without inciting too much enthusiasm. The next formula is absolutely colossal: jets d’houblon with blond beer juice, kohlrabi puree, an egg prepared at low-temperature and a delicious wafer with bits of Parmigiano-reggiano… a dish to indulge in to the body’s limits. Very natural but at the same time well dressed, the lightly marinated sardines with mimolette cheese, lemon confit cream, chopped black and green olives, onion rings and sprouts. Lucid, virtuosic, highly sophisticated and utterly precious, the giant Norway lobster sautéed with carrot confit, apricot-cardamom cream, orange zest puree and saffron-carrot perfumed oil–a world of magical sensations. Delicate, excellent… the squab of Bresse, impeccably prepared, offered with moving contrasts: marinated cherries, bitter chocolate, vanilla and licorice. Who gives you more? On a similar gastronomic level, the majestic Limousin lamb, the quality of which is utterly remarkable, confit at 65º C with absolute precision. It comes prolifically adorned with potatoes, both sliced and confit, oil and garlic mayonnaise, tomato-eggplant sauce and basil olive oil: an orgy of taste that will leave you panting for more. The desserts lay the groundwork for a bright future as well, looked after with the diligence that distinguishes Joachim Boudens, maître d’hôtel, the best sommelier of Belgium 2005, and master of product.