In culinary terms, speaking of Flanders clearly means much more than just the Belgium region. In the former County of Flanders that encompasses parts of present-day France, Belgium and the Netherlands many interesting “modern” restaurants have mushroomed over the last couple of years that resulted in the formation of the Flemish Primitives named after Northern renaissance painters inspired by various arts. There are many reasons for this development – on the one hand the Flemish tend to be curious and open towards new ideas and dining has always been an important part of their culture. On the other hand, such an evolution needs some spearheads that pave the way for a next generation of chefs.
Before I go on and turn to eating adventures in Germany there is one more reference I want to share. During our B/NL trip we this year finally managed to eat at Hof van Cleve (HvC) in Kruishoutem near Gent in Belgium.
I came across Peter Goossens not before Juli 2005 when he was Chef of the Month in the German magazine “Der Feinschmecker“. His creations looked so amazing, pure and tasty I had to try and cook the proposed three course dinner at once. It nearly killed me, especially the tuna entree with king crab in soy cannelloni with wasabi ice cream. But it was very very good. So, I thought, if something is this good when an amateur like me prepares it, one has to go and eat at his restaurant. (BTW, as Sergio’s creations are more complex I did not even dare to try any recipes of him yet;-))