Hertog Jan

"A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own, starting with the swish Botanic Sanctuary Hotel, which immerses you in a world unlike any other. Concrete and muted shades of grey set the scene in the intimate restaurant which boasts a stunning architectural backdrop. In a bid to maintain the element of surprise, the establishment asks guests not to post photos on social media, so we won’t dwell on the amazing chef’s table where diners are invited to admire his work first hand either. Suffice it to say that chef De Mangeleer’s distinctive signature and love affair with Asia can be tasted every time. The menu pays tribute to his motto: “Simplicity isn’t simple”, which says it all! Razor-sharp precision and boundless creativity remain the inimitable hallmark of this chef, who painstakingly pairs daring combinations of ingredients. For example, he may cook Anjou pigeon in hay and herbs before adding the finishing touch tableside on a binchotan BBQ, all of which is then flanked with side dishes like melted foie gras, red beetroot, wild strawberries and a knockout pigeon gravy with fermented garlic. The chef’s talent shines through in his flair for culinary sophistication and unorthodox ideas that enhance the taste and flavour of each ingredient, as he reinvents textbook techniques and jazzes up pedigree recipes. You are in for a truly unforgettable experience." - Michelin Inspector