Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
3 Michelin Star, Flemish Chef, Gert De Mangeleer, the Executive Head Chef of Restaurant Hertog, in Flanders, is the third youngest three Michelin Stars Chef in Belgium.
Since 2011, he has been a member of The Flemish Kitchen Rebels Campaign with Maître Chef Joachim Boudens. They are participants of this Chef Support group in Flanders and abroad.
Chef Gert, at age 35, superbly represents the amazingly artistically talented generation of the top young Chefs who have been ensuring that the world of Flemish epicurism and dining are brilliantly brimming with their culinary expertise.
Chef Gert had said to me at Madrid Fusion 2014, when I asked him, what his culinary philosophy is is: “I combine only natural ingredients with an impeccable sense of flavor, and refine these products´ profiles to their essences".
Furthermore, my cooking visually appears extraordinarily innovative and vanguard, however, it is in actuality, it is very simple and natural.”
Chef Gert´s cuisine features an array of versatility and uncountable ingredients from the farm to the table and the sea to the table. Vegetables play the leading role in Chef Gert´s gastronomy and as a matter of fact, in 2013, Restaurant Hertog, relocated to a farm in the Polders, with 3 hectares of land. Two hectares have already been cultivated with the growing of vegetables.
The brief chat included a question on technical and molecular cuisine, and Chef Gert had told me, “There is nothing molecular in connection to my cuisine”. “He revealed that his culinary repertoire is probably the least technical when you compare a variety of 3 Michelin Star Chefs. “
Margaux Cintrano
For more information:
(Make a "right-click ... / open in new window" ...)
> http://www.hertog-jan.com/en/
> https://www.facebook.com/hertogjanbrugge
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
3 Michelin Star, Flemish Chef, Gert De Mangeleer, the Executive Head Chef of Restaurant Hertog, in Flanders, is the third youngest three Michelin Stars Chef in Belgium.
Since 2011, he has been a member of The Flemish Kitchen Rebels Campaign with Maître Chef Joachim Boudens. They are participants of this Chef Support group in Flanders and abroad.
Chef Gert, at age 35, superbly represents the amazingly artistically talented generation of the top young Chefs who have been ensuring that the world of Flemish epicurism and dining are brilliantly brimming with their culinary expertise.
Chef Gert had said to me at Madrid Fusion 2014, when I asked him, what his culinary philosophy is is: “I combine only natural ingredients with an impeccable sense of flavor, and refine these products´ profiles to their essences".
Furthermore, my cooking visually appears extraordinarily innovative and vanguard, however, it is in actuality, it is very simple and natural.”
Chef Gert´s cuisine features an array of versatility and uncountable ingredients from the farm to the table and the sea to the table. Vegetables play the leading role in Chef Gert´s gastronomy and as a matter of fact, in 2013, Restaurant Hertog, relocated to a farm in the Polders, with 3 hectares of land. Two hectares have already been cultivated with the growing of vegetables.
The brief chat included a question on technical and molecular cuisine, and Chef Gert had told me, “There is nothing molecular in connection to my cuisine”. “He revealed that his culinary repertoire is probably the least technical when you compare a variety of 3 Michelin Star Chefs. “
Margaux Cintrano
For more information:
(Make a "right-click ... / open in new window" ...)
> http://www.hertog-jan.com/en/
> https://www.facebook.com/hertogjanbrugge
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
3 Michelin Star, Flemish Chef, Gert De Mangeleer, the Executive Head Chef of Restaurant Hertog, in Flanders, is the third youngest three Michelin Stars Chef in Belgium.
Since 2011, he has been a member of The Flemish Kitchen Rebels Campaign with Maître Chef Joachim Boudens. They are participants of this Chef Support group in Flanders and abroad.
Chef Gert, at age 35, superbly represents the amazingly artistically talented generation of the top young Chefs who have been ensuring that the world of Flemish epicurism and dining are brilliantly brimming with their culinary expertise.
Chef Gert had said to me at Madrid Fusion 2014, when I asked him, what his culinary philosophy is is: “I combine only natural ingredients with an impeccable sense of flavor, and refine these products´ profiles to their essences".
Furthermore, my cooking visually appears extraordinarily innovative and vanguard, however, it is in actuality, it is very simple and natural.”
Chef Gert´s cuisine features an array of versatility and uncountable ingredients from the farm to the table and the sea to the table. Vegetables play the leading role in Chef Gert´s gastronomy and as a matter of fact, in 2013, Restaurant Hertog, relocated to a farm in the Polders, with 3 hectares of land. Two hectares have already been cultivated with the growing of vegetables.
The brief chat included a question on technical and molecular cuisine, and Chef Gert had told me, “There is nothing molecular in connection to my cuisine”. “He revealed that his culinary repertoire is probably the least technical when you compare a variety of 3 Michelin Star Chefs. “
Margaux Cintrano
For more information:
(Make a "right-click ... / open in new window" ...)
> http://www.hertog-jan.com/en/
> https://www.facebook.com/hertogjanbrugge
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
3 Michelin Star, Flemish Chef, Gert De Mangeleer, the Executive Head Chef of Restaurant Hertog, in Flanders, is the third youngest three Michelin Stars Chef in Belgium.
Since 2011, he has been a member of The Flemish Kitchen Rebels Campaign with Maître Chef Joachim Boudens. They are participants of this Chef Support group in Flanders and abroad.
Chef Gert, at age 35, superbly represents the amazingly artistically talented generation of the top young Chefs who have been ensuring that the world of Flemish epicurism and dining are brilliantly brimming with their culinary expertise.
Chef Gert had said to me at Madrid Fusion 2014, when I asked him, what his culinary philosophy is is: “I combine only natural ingredients with an impeccable sense of flavor, and refine these products´ profiles to their essences".
Furthermore, my cooking visually appears extraordinarily innovative and vanguard, however, it is in actuality, it is very simple and natural.”
Chef Gert´s cuisine features an array of versatility and uncountable ingredients from the farm to the table and the sea to the table. Vegetables play the leading role in Chef Gert´s gastronomy and as a matter of fact, in 2013, Restaurant Hertog, relocated to a farm in the Polders, with 3 hectares of land. Two hectares have already been cultivated with the growing of vegetables.
The brief chat included a question on technical and molecular cuisine, and Chef Gert had told me, “There is nothing molecular in connection to my cuisine”. “He revealed that his culinary repertoire is probably the least technical when you compare a variety of 3 Michelin Star Chefs. “
Margaux Cintrano
For more information:
(Make a "right-click ... / open in new window" ...)
> http://www.hertog-jan.com/en/
> https://www.facebook.com/hertogjanbrugge
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
3 Michelin Star, Flemish Chef, Gert De Mangeleer, the Executive Head Chef of Restaurant Hertog, in Flanders, is the third youngest three Michelin Stars Chef in Belgium.
Since 2011, he has been a member of The Flemish Kitchen Rebels Campaign with Maître Chef Joachim Boudens. They are participants of this Chef Support group in Flanders and abroad.
Chef Gert, at age 35, superbly represents the amazingly artistically talented generation of the top young Chefs who have been ensuring that the world of Flemish epicurism and dining are brilliantly brimming with their culinary expertise.
Chef Gert had said to me at Madrid Fusion 2014, when I asked him, what his culinary philosophy is is: “I combine only natural ingredients with an impeccable sense of flavor, and refine these products´ profiles to their essences".
Furthermore, my cooking visually appears extraordinarily innovative and vanguard, however, it is in actuality, it is very simple and natural.”
Chef Gert´s cuisine features an array of versatility and uncountable ingredients from the farm to the table and the sea to the table. Vegetables play the leading role in Chef Gert´s gastronomy and as a matter of fact, in 2013, Restaurant Hertog, relocated to a farm in the Polders, with 3 hectares of land. Two hectares have already been cultivated with the growing of vegetables.
The brief chat included a question on technical and molecular cuisine, and Chef Gert had told me, “There is nothing molecular in connection to my cuisine”. “He revealed that his culinary repertoire is probably the least technical when you compare a variety of 3 Michelin Star Chefs. “
Margaux Cintrano
For more information:
(Make a "right-click ... / open in new window" ...)
> http://www.hertog-jan.com/en/
> https://www.facebook.com/hertogjanbrugge
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
3 Michelin Star, Flemish Chef, Gert De Mangeleer, the Executive Head Chef of Restaurant Hertog, in Flanders, is the third youngest three Michelin Stars Chef in Belgium.
Since 2011, he has been a member of The Flemish Kitchen Rebels Campaign with Maître Chef Joachim Boudens. They are participants of this Chef Support group in Flanders and abroad.
Chef Gert, at age 35, superbly represents the amazingly artistically talented generation of the top young Chefs who have been ensuring that the world of Flemish epicurism and dining are brilliantly brimming with their culinary expertise.
Chef Gert had said to me at Madrid Fusion 2014, when I asked him, what his culinary philosophy is is: “I combine only natural ingredients with an impeccable sense of flavor, and refine these products´ profiles to their essences".
Furthermore, my cooking visually appears extraordinarily innovative and vanguard, however, it is in actuality, it is very simple and natural.”
Chef Gert´s cuisine features an array of versatility and uncountable ingredients from the farm to the table and the sea to the table. Vegetables play the leading role in Chef Gert´s gastronomy and as a matter of fact, in 2013, Restaurant Hertog, relocated to a farm in the Polders, with 3 hectares of land. Two hectares have already been cultivated with the growing of vegetables.
The brief chat included a question on technical and molecular cuisine, and Chef Gert had told me, “There is nothing molecular in connection to my cuisine”. “He revealed that his culinary repertoire is probably the least technical when you compare a variety of 3 Michelin Star Chefs. “
Margaux Cintrano
For more information:
(Make a "right-click ... / open in new window" ...)
> http://www.hertog-jan.com/en/
> https://www.facebook.com/hertogjanbrugge
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
3 Michelin Star, Flemish Chef, Gert De Mangeleer, the Executive Head Chef of Restaurant Hertog, in Flanders, is the third youngest three Michelin Stars Chef in Belgium.
Since 2011, he has been a member of The Flemish Kitchen Rebels Campaign with Maître Chef Joachim Boudens. They are participants of this Chef Support group in Flanders and abroad.
Chef Gert, at age 35, superbly represents the amazingly artistically talented generation of the top young Chefs who have been ensuring that the world of Flemish epicurism and dining are brilliantly brimming with their culinary expertise.
Chef Gert had said to me at Madrid Fusion 2014, when I asked him, what his culinary philosophy is is: “I combine only natural ingredients with an impeccable sense of flavor, and refine these products´ profiles to their essences".
Furthermore, my cooking visually appears extraordinarily innovative and vanguard, however, it is in actuality, it is very simple and natural.”
Chef Gert´s cuisine features an array of versatility and uncountable ingredients from the farm to the table and the sea to the table. Vegetables play the leading role in Chef Gert´s gastronomy and as a matter of fact, in 2013, Restaurant Hertog, relocated to a farm in the Polders, with 3 hectares of land. Two hectares have already been cultivated with the growing of vegetables.
The brief chat included a question on technical and molecular cuisine, and Chef Gert had told me, “There is nothing molecular in connection to my cuisine”. “He revealed that his culinary repertoire is probably the least technical when you compare a variety of 3 Michelin Star Chefs. “
Margaux Cintrano
For more information:
(Make a "right-click ... / open in new window" ...)
> http://www.hertog-jan.com/en/
> https://www.facebook.com/hertogjanbrugge
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
3 Michelin Star, Flemish Chef, Gert De Mangeleer, the Executive Head Chef of Restaurant Hertog, in Flanders, is the third youngest three Michelin Stars Chef in Belgium.
Since 2011, he has been a member of The Flemish Kitchen Rebels Campaign with Maître Chef Joachim Boudens. They are participants of this Chef Support group in Flanders and abroad.
Chef Gert, at age 35, superbly represents the amazingly artistically talented generation of the top young Chefs who have been ensuring that the world of Flemish epicurism and dining are brilliantly brimming with their culinary expertise.
Chef Gert had said to me at Madrid Fusion 2014, when I asked him, what his culinary philosophy is is: “I combine only natural ingredients with an impeccable sense of flavor, and refine these products´ profiles to their essences".
Furthermore, my cooking visually appears extraordinarily innovative and vanguard, however, it is in actuality, it is very simple and natural.”
Chef Gert´s cuisine features an array of versatility and uncountable ingredients from the farm to the table and the sea to the table. Vegetables play the leading role in Chef Gert´s gastronomy and as a matter of fact, in 2013, Restaurant Hertog, relocated to a farm in the Polders, with 3 hectares of land. Two hectares have already been cultivated with the growing of vegetables.
The brief chat included a question on technical and molecular cuisine, and Chef Gert had told me, “There is nothing molecular in connection to my cuisine”. “He revealed that his culinary repertoire is probably the least technical when you compare a variety of 3 Michelin Star Chefs. “
Margaux Cintrano
For more information:
(Make a "right-click ... / open in new window" ...)
> http://www.hertog-jan.com/en/
> https://www.facebook.com/hertogjanbrugge
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Here's a new Chef who joined us to show us some of his most significant achievements and most creative.
Welcome to :
.
3 Michelin Star, Flemish Chef, Gert De Mangeleer, the Executive Head Chef of Restaurant Hertog, in Flanders, is the third youngest three Michelin Stars Chef in Belgium.
Since 2011, he has been a member of The Flemish Kitchen Rebels Campaign with Maître Chef Joachim Boudens. They are participants of this Chef Support group in Flanders and abroad.
Chef Gert, at age 35, superbly represents the amazingly artistically talented generation of the top young Chefs who have been ensuring that the world of Flemish epicurism and dining are brilliantly brimming with their culinary expertise.
Chef Gert had said to me at Madrid Fusion 2014, when I asked him, what his culinary philosophy is is: “I combine only natural ingredients with an impeccable sense of flavor, and refine these products´ profiles to their essences".
Furthermore, my cooking visually appears extraordinarily innovative and vanguard, however, it is in actuality, it is very simple and natural.”
Chef Gert´s cuisine features an array of versatility and uncountable ingredients from the farm to the table and the sea to the table. Vegetables play the leading role in Chef Gert´s gastronomy and as a matter of fact, in 2013, Restaurant Hertog, relocated to a farm in the Polders, with 3 hectares of land. Two hectares have already been cultivated with the growing of vegetables.
The brief chat included a question on technical and molecular cuisine, and Chef Gert had told me, “There is nothing molecular in connection to my cuisine”. “He revealed that his culinary repertoire is probably the least technical when you compare a variety of 3 Michelin Star Chefs. “
Margaux Cintrano
For more information:
(Make a "right-click ... / open in new window" ...)
> http://www.hertog-jan.com/en/
> https://www.facebook.com/hertogjanbrugge
You will find in its thematic album, a compilation of his best pictures.
You can see her pictures and all pictures present on Visions Gourmandes Chefs in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
