Three Star Michelin - Self Made Man
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Gert De Mangeleer
.
Chef Gert Mangeleer, from Restaurant Hertog Jan, in Flanders, is the youngest Chef to have been merited the Best 3 Michelin Star Award of Europe. I asked him, tell us about your reaction and he said: “This fell out of the sky as a complete surprise“. He further stated, he was very happy because of the international recognition for his culinary work.
Chef Gert is profoundly inspired by the products grown on his farm, and all his dishes begin with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, assist him in striving for a profoundly lengthy after taste as in the case with great wines.
He further revealed that he finds inspiration in nature itself, and he respects other ways of cooking, however, he does not copy anyone else. Prior to becoming a Chef, Gert wanted to become an architect. Henceforth, he builds his plates, as if he was constructing a building.
At this very moment, Chef Gert mentioned that he is closing Restaurant Hertog this week, in its present location. They are relocating to the Village of Zedelgem, where they have a farm. They are involved in reforming and renovating a historic barn, and are creating a contemporary restaurant that faces the lush beautiful gardens. In July, they shall reopen Restaurant Hertog.
At this time, in June, he further told me, that he is opening a classic Bistro in the location where Restaurant Hertog is presently located. Chef Gert and his team are also continuing their culinary work at a Bistro called Yellow, in the historic centre of Bruges, where they shall remain from March through May until their opening of their new Bistro.
Chef Gert had recently returned from a research and study trip in Japan, which was one of his dream trips. His next, in 2015 is Central and South America.
.
Face to face... Interview with Gert De Mangeleer
.
Margaux
Tell us, where were you born and raised.
Gert
I was born on the 22nd of July in 1977 in Dendermonde (province of Eastern Flanders).
Margaux
Who or what, inspired you to study the culinary arts and become a Chef ?
Gert
My Mother.
Margaux
Where did you study the Culinary Arts ?
Gert
Hotelschool in Bruges called Ter Groene Poorte.
Margaux
Who are your Mentors ?
Gert
I have not had any mentors.
Margaux
Tell us about the Flemish Kitchen Rebels ?
Gert
I’m not a Flemish Kitchen Rebel. I was involved in the organization of The Flemish Primitives, a few years ago.
Margaux
Can you elaborate on process of receiving your Michelin Stars at Restaurant Hertog Jan ? What was your reaction ?
Gert
In the beginning in 2005, my business partner, closest friend and sommelier Joachim Boudens and myself, decided to aim for the highest level possible in gastronomy. We hoped to get three Michelin stars in 15 years time. We were lucky to do it in six years, 1997, 1999 and 2011. We realized that this was the recognition of extremely hard work, a fantastic team around us and the constant focus on only the very best products and techniques. The fact that we got the three stars in such a short time, gave us a boost to try for higher on an international scale.
Margaux
Tell us about the award ceremony at Madrid Fusion 2014 where you had been merited the Best 3 Michelin Star Chef of Europe.
Gert
“This fell out of the sky as a complete surprise.” We have been so happy because of the international recognition of our work.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Gert
I do apologize but I knew very little about it, as I try to be as much as possible on my farm and in my kitchen, plus we are actually restoring our 18th century historic farm into a new restaurant, where we will move this Summer.
Margaux
What are your comments on the concept and the information provided by the Website of Visions Gourmandes ? Will you visit regularly ?
Gert
Now that I know you and visited the web site, I find it a most inspiring platform for pro’s and for foodies around the globe.
Margaux
Thank you very much for the beautiful compliment. To turn to, what topics or themes or tools, would you like to see added to Visions Gourmandes Website ?
Gert
I think it is quite complex and complete as it is and wonderful to see how you catch up with the latest trends and gastronomic evolutions in the world.
Margaux
What is your training with regard to the dressage and presentation of plates ?
Gert
I am a self made man when talking about presentation of plates, for I want to stay faithful to my own philosophy. Before becoming a cook, I wanted to become an architect. Now I can combine both my passions, for I try to see my dishes as a building.
Margaux
Do you believe, the training of Chefs, at Culinary Institutes puts enough emphasis on the presentation of dishes ?
Gert
No, but maybe it is at that stage, not necessary to go that far. I strongly believe that you need to learn the classics first before creating an own style.
Margaux
Was there enough training in the Culinary Arts Institute where you studied to associate and apply to the dressage of plating ?
Gert
Not at all, it was pure fantasy…
Margaux
What inspires your dressage ? Architecture ? Gardens ? The Mountains ? The Sea ? Cultural Symbolism ? Travelling ? Aromatics and Fragrances ?
Gert
At this stage, my dressage is inspired by the products we grow on our own farm, combined with the building up of the flavours while eating.
Margaux
What Chefs do you deem most creative in Dressage of porcelains ?
Gert
Chefs Michel Bras, Jonnie Boer, and David Muñoz.
Margaux
Do you have an artistic process in terms of presentation ? Do you have a formula or method or pre-researched plan in mind ? Intuition & Instinct ?
Gert
All my dishes start with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, help me to build up the flavours, because I strive for a profoundly lengthy post gusto or aftertaste as is the case with great wines.
Margaux
What has been the customer feedback on the importance of an artistically extraordinary plate delivered to their table ?
Gert
The response is fantastic. I’m very happy to receive a lot of feedback, for my kitchen is completely open, so people can contact me any time.
Margaux
Do you believe it is essential to devote time to the dressage before serving and to train staff to do so ?
Gert
Absolutely! I train my staff to put their emotion and respect for the product in the dish, not only with the taste but also with the presentation.
Margaux
What are your research sources of inspiration ? Websites, Books, Documented Sketches, Artworks, etcetera ?
Gert
I find my inspiration in nature itself, in testing sessions with my staff. I don’t want to be influenced from other people or cooking styles. I can have respect other ways of cooking, but I don’t want to copy them.
Margaux
What is your view on the popularity of T.V. emissions and the public adoration for the Chefs and the aspects highlighted ?
Gert
I do TV work myself. It is me who learns a lot by doing this, for the reactions of the people interest me a lot. On the other hand, it helps for the popularity of our restaurant. I’m not so for the adoration side because I’m just a simple guy.
Margaux
About photography; do you regularly take photos of your presentations ? If so, who takes the photos ? You, a friend or a professional ?
Gert
I take a lot of photos myself for my personal data; but we work together with a contemporary artist (Kristof Vrancken) who takes all our professional photo’s (i.e. for our books & web site)
Margaux
Do you have a blog, website or books published, where you show all your graded and retouched photographs to show your accomplishments visually to the public ?
Gert
Yes:
www.hertog-jan.com + www.yellowbrugge.be + http://hertog-jan.tumblr.com/ - / + 2 photo-books
Margaux
Tell us about a future gastronomic dream trip that you have not yet, gone on.
Gert
I just returned from a gastronomic study trip to Japan. This was a real dream that became a reality just a month ago. My next dream is central & south America.
Margaux
Sounds exceptionally extraordinaire. Now, to ask, about, Tessa Knaeps, of Toerisme Viaandren, Product Manager for Flanders Foodies, had told me at Madrid Fusion, that Restaurant Hertog Jan, had relocated and that it is now located on 3 Hectares of Farmland. She further stated, that you have been growing your own vegetables, herbs and fruits. Tell us a little more about this.
Gert
Firstly, we are closing our restaurant Hertog Jan by the end of this week, to move to the next village Zedelgem, where our farm is. We have been restoring and reforming the historic barn and have added a contemporary restaurant that faces our gardens. Meanwhile, we are running a pop-up bistro Yellow, in the historic centre of Bruges, from March till the end of May. In June we will be opening our classic bistro in the location of where our restaurant is now. In July we open our restaurant Hertog Jan on the farm in Zedelgem.
Margaux
My last question is, can you tell us, about some of your professional projects for 2014 / 2015 ? Do you have any travel plans ?
Gert
This year, I will not travel much any more, because of the new projects. I will only go to Berlin in May. For next year, we will see, I want to be as much as possible in our restaurant and to supervise the new bistro too.
Margaux
Thank you very much for your participation with Visions Gourmandes. We wish you all the very best of success and luck in your wonderful new endeavours.
.
Gert De Mangeleer had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes 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
.
.
Three Star Michelin - Self Made Man
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Gert De Mangeleer
.
Chef Gert Mangeleer, from Restaurant Hertog Jan, in Flanders, is the youngest Chef to have been merited the Best 3 Michelin Star Award of Europe. I asked him, tell us about your reaction and he said: “This fell out of the sky as a complete surprise“. He further stated, he was very happy because of the international recognition for his culinary work.
Chef Gert is profoundly inspired by the products grown on his farm, and all his dishes begin with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, assist him in striving for a profoundly lengthy after taste as in the case with great wines.
He further revealed that he finds inspiration in nature itself, and he respects other ways of cooking, however, he does not copy anyone else. Prior to becoming a Chef, Gert wanted to become an architect. Henceforth, he builds his plates, as if he was constructing a building.
At this very moment, Chef Gert mentioned that he is closing Restaurant Hertog this week, in its present location. They are relocating to the Village of Zedelgem, where they have a farm. They are involved in reforming and renovating a historic barn, and are creating a contemporary restaurant that faces the lush beautiful gardens. In July, they shall reopen Restaurant Hertog.
At this time, in June, he further told me, that he is opening a classic Bistro in the location where Restaurant Hertog is presently located. Chef Gert and his team are also continuing their culinary work at a Bistro called Yellow, in the historic centre of Bruges, where they shall remain from March through May until their opening of their new Bistro.
Chef Gert had recently returned from a research and study trip in Japan, which was one of his dream trips. His next, in 2015 is Central and South America.
.
Face to face... Interview with Gert De Mangeleer
.
Margaux
Tell us, where were you born and raised.
Gert
I was born on the 22nd of July in 1977 in Dendermonde (province of Eastern Flanders).
Margaux
Who or what, inspired you to study the culinary arts and become a Chef ?
Gert
My Mother.
Margaux
Where did you study the Culinary Arts ?
Gert
Hotelschool in Bruges called Ter Groene Poorte.
Margaux
Who are your Mentors ?
Gert
I have not had any mentors.
Margaux
Tell us about the Flemish Kitchen Rebels ?
Gert
I’m not a Flemish Kitchen Rebel. I was involved in the organization of The Flemish Primitives, a few years ago.
Margaux
Can you elaborate on process of receiving your Michelin Stars at Restaurant Hertog Jan ? What was your reaction ?
Gert
In the beginning in 2005, my business partner, closest friend and sommelier Joachim Boudens and myself, decided to aim for the highest level possible in gastronomy. We hoped to get three Michelin stars in 15 years time. We were lucky to do it in six years, 1997, 1999 and 2011. We realized that this was the recognition of extremely hard work, a fantastic team around us and the constant focus on only the very best products and techniques. The fact that we got the three stars in such a short time, gave us a boost to try for higher on an international scale.
Margaux
Tell us about the award ceremony at Madrid Fusion 2014 where you had been merited the Best 3 Michelin Star Chef of Europe.
Gert
“This fell out of the sky as a complete surprise.” We have been so happy because of the international recognition of our work.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Gert
I do apologize but I knew very little about it, as I try to be as much as possible on my farm and in my kitchen, plus we are actually restoring our 18th century historic farm into a new restaurant, where we will move this Summer.
Margaux
What are your comments on the concept and the information provided by the Website of Visions Gourmandes ? Will you visit regularly ?
Gert
Now that I know you and visited the web site, I find it a most inspiring platform for pro’s and for foodies around the globe.
Margaux
Thank you very much for the beautiful compliment. To turn to, what topics or themes or tools, would you like to see added to Visions Gourmandes Website ?
Gert
I think it is quite complex and complete as it is and wonderful to see how you catch up with the latest trends and gastronomic evolutions in the world.
Margaux
What is your training with regard to the dressage and presentation of plates ?
Gert
I am a self made man when talking about presentation of plates, for I want to stay faithful to my own philosophy. Before becoming a cook, I wanted to become an architect. Now I can combine both my passions, for I try to see my dishes as a building.
Margaux
Do you believe, the training of Chefs, at Culinary Institutes puts enough emphasis on the presentation of dishes ?
Gert
No, but maybe it is at that stage, not necessary to go that far. I strongly believe that you need to learn the classics first before creating an own style.
Margaux
Was there enough training in the Culinary Arts Institute where you studied to associate and apply to the dressage of plating ?
Gert
Not at all, it was pure fantasy…
Margaux
What inspires your dressage ? Architecture ? Gardens ? The Mountains ? The Sea ? Cultural Symbolism ? Travelling ? Aromatics and Fragrances ?
Gert
At this stage, my dressage is inspired by the products we grow on our own farm, combined with the building up of the flavours while eating.
Margaux
What Chefs do you deem most creative in Dressage of porcelains ?
Gert
Chefs Michel Bras, Jonnie Boer, and David Muñoz.
Margaux
Do you have an artistic process in terms of presentation ? Do you have a formula or method or pre-researched plan in mind ? Intuition & Instinct ?
Gert
All my dishes start with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, help me to build up the flavours, because I strive for a profoundly lengthy post gusto or aftertaste as is the case with great wines.
Margaux
What has been the customer feedback on the importance of an artistically extraordinary plate delivered to their table ?
Gert
The response is fantastic. I’m very happy to receive a lot of feedback, for my kitchen is completely open, so people can contact me any time.
Margaux
Do you believe it is essential to devote time to the dressage before serving and to train staff to do so ?
Gert
Absolutely! I train my staff to put their emotion and respect for the product in the dish, not only with the taste but also with the presentation.
Margaux
What are your research sources of inspiration ? Websites, Books, Documented Sketches, Artworks, etcetera ?
Gert
I find my inspiration in nature itself, in testing sessions with my staff. I don’t want to be influenced from other people or cooking styles. I can have respect other ways of cooking, but I don’t want to copy them.
Margaux
What is your view on the popularity of T.V. emissions and the public adoration for the Chefs and the aspects highlighted ?
Gert
I do TV work myself. It is me who learns a lot by doing this, for the reactions of the people interest me a lot. On the other hand, it helps for the popularity of our restaurant. I’m not so for the adoration side because I’m just a simple guy.
Margaux
About photography; do you regularly take photos of your presentations ? If so, who takes the photos ? You, a friend or a professional ?
Gert
I take a lot of photos myself for my personal data; but we work together with a contemporary artist (Kristof Vrancken) who takes all our professional photo’s (i.e. for our books & web site)
Margaux
Do you have a blog, website or books published, where you show all your graded and retouched photographs to show your accomplishments visually to the public ?
Gert
Yes:
www.hertog-jan.com + www.yellowbrugge.be + http://hertog-jan.tumblr.com/ - / + 2 photo-books
Margaux
Tell us about a future gastronomic dream trip that you have not yet, gone on.
Gert
I just returned from a gastronomic study trip to Japan. This was a real dream that became a reality just a month ago. My next dream is central & south America.
Margaux
Sounds exceptionally extraordinaire. Now, to ask, about, Tessa Knaeps, of Toerisme Viaandren, Product Manager for Flanders Foodies, had told me at Madrid Fusion, that Restaurant Hertog Jan, had relocated and that it is now located on 3 Hectares of Farmland. She further stated, that you have been growing your own vegetables, herbs and fruits. Tell us a little more about this.
Gert
Firstly, we are closing our restaurant Hertog Jan by the end of this week, to move to the next village Zedelgem, where our farm is. We have been restoring and reforming the historic barn and have added a contemporary restaurant that faces our gardens. Meanwhile, we are running a pop-up bistro Yellow, in the historic centre of Bruges, from March till the end of May. In June we will be opening our classic bistro in the location of where our restaurant is now. In July we open our restaurant Hertog Jan on the farm in Zedelgem.
Margaux
My last question is, can you tell us, about some of your professional projects for 2014 / 2015 ? Do you have any travel plans ?
Gert
This year, I will not travel much any more, because of the new projects. I will only go to Berlin in May. For next year, we will see, I want to be as much as possible in our restaurant and to supervise the new bistro too.
Margaux
Thank you very much for your participation with Visions Gourmandes. We wish you all the very best of success and luck in your wonderful new endeavours.
.
Gert De Mangeleer had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes 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
.
.
Three Star Michelin - Self Made Man
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Gert De Mangeleer
.
Chef Gert Mangeleer, from Restaurant Hertog Jan, in Flanders, is the youngest Chef to have been merited the Best 3 Michelin Star Award of Europe. I asked him, tell us about your reaction and he said: “This fell out of the sky as a complete surprise“. He further stated, he was very happy because of the international recognition for his culinary work.
Chef Gert is profoundly inspired by the products grown on his farm, and all his dishes begin with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, assist him in striving for a profoundly lengthy after taste as in the case with great wines.
He further revealed that he finds inspiration in nature itself, and he respects other ways of cooking, however, he does not copy anyone else. Prior to becoming a Chef, Gert wanted to become an architect. Henceforth, he builds his plates, as if he was constructing a building.
At this very moment, Chef Gert mentioned that he is closing Restaurant Hertog this week, in its present location. They are relocating to the Village of Zedelgem, where they have a farm. They are involved in reforming and renovating a historic barn, and are creating a contemporary restaurant that faces the lush beautiful gardens. In July, they shall reopen Restaurant Hertog.
At this time, in June, he further told me, that he is opening a classic Bistro in the location where Restaurant Hertog is presently located. Chef Gert and his team are also continuing their culinary work at a Bistro called Yellow, in the historic centre of Bruges, where they shall remain from March through May until their opening of their new Bistro.
Chef Gert had recently returned from a research and study trip in Japan, which was one of his dream trips. His next, in 2015 is Central and South America.
.
Face to face... Interview with Gert De Mangeleer
.
Margaux
Tell us, where were you born and raised.
Gert
I was born on the 22nd of July in 1977 in Dendermonde (province of Eastern Flanders).
Margaux
Who or what, inspired you to study the culinary arts and become a Chef ?
Gert
My Mother.
Margaux
Where did you study the Culinary Arts ?
Gert
Hotelschool in Bruges called Ter Groene Poorte.
Margaux
Who are your Mentors ?
Gert
I have not had any mentors.
Margaux
Tell us about the Flemish Kitchen Rebels ?
Gert
I’m not a Flemish Kitchen Rebel. I was involved in the organization of The Flemish Primitives, a few years ago.
Margaux
Can you elaborate on process of receiving your Michelin Stars at Restaurant Hertog Jan ? What was your reaction ?
Gert
In the beginning in 2005, my business partner, closest friend and sommelier Joachim Boudens and myself, decided to aim for the highest level possible in gastronomy. We hoped to get three Michelin stars in 15 years time. We were lucky to do it in six years, 1997, 1999 and 2011. We realized that this was the recognition of extremely hard work, a fantastic team around us and the constant focus on only the very best products and techniques. The fact that we got the three stars in such a short time, gave us a boost to try for higher on an international scale.
Margaux
Tell us about the award ceremony at Madrid Fusion 2014 where you had been merited the Best 3 Michelin Star Chef of Europe.
Gert
“This fell out of the sky as a complete surprise.” We have been so happy because of the international recognition of our work.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Gert
I do apologize but I knew very little about it, as I try to be as much as possible on my farm and in my kitchen, plus we are actually restoring our 18th century historic farm into a new restaurant, where we will move this Summer.
Margaux
What are your comments on the concept and the information provided by the Website of Visions Gourmandes ? Will you visit regularly ?
Gert
Now that I know you and visited the web site, I find it a most inspiring platform for pro’s and for foodies around the globe.
Margaux
Thank you very much for the beautiful compliment. To turn to, what topics or themes or tools, would you like to see added to Visions Gourmandes Website ?
Gert
I think it is quite complex and complete as it is and wonderful to see how you catch up with the latest trends and gastronomic evolutions in the world.
Margaux
What is your training with regard to the dressage and presentation of plates ?
Gert
I am a self made man when talking about presentation of plates, for I want to stay faithful to my own philosophy. Before becoming a cook, I wanted to become an architect. Now I can combine both my passions, for I try to see my dishes as a building.
Margaux
Do you believe, the training of Chefs, at Culinary Institutes puts enough emphasis on the presentation of dishes ?
Gert
No, but maybe it is at that stage, not necessary to go that far. I strongly believe that you need to learn the classics first before creating an own style.
Margaux
Was there enough training in the Culinary Arts Institute where you studied to associate and apply to the dressage of plating ?
Gert
Not at all, it was pure fantasy…
Margaux
What inspires your dressage ? Architecture ? Gardens ? The Mountains ? The Sea ? Cultural Symbolism ? Travelling ? Aromatics and Fragrances ?
Gert
At this stage, my dressage is inspired by the products we grow on our own farm, combined with the building up of the flavours while eating.
Margaux
What Chefs do you deem most creative in Dressage of porcelains ?
Gert
Chefs Michel Bras, Jonnie Boer, and David Muñoz.
Margaux
Do you have an artistic process in terms of presentation ? Do you have a formula or method or pre-researched plan in mind ? Intuition & Instinct ?
Gert
All my dishes start with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, help me to build up the flavours, because I strive for a profoundly lengthy post gusto or aftertaste as is the case with great wines.
Margaux
What has been the customer feedback on the importance of an artistically extraordinary plate delivered to their table ?
Gert
The response is fantastic. I’m very happy to receive a lot of feedback, for my kitchen is completely open, so people can contact me any time.
Margaux
Do you believe it is essential to devote time to the dressage before serving and to train staff to do so ?
Gert
Absolutely! I train my staff to put their emotion and respect for the product in the dish, not only with the taste but also with the presentation.
Margaux
What are your research sources of inspiration ? Websites, Books, Documented Sketches, Artworks, etcetera ?
Gert
I find my inspiration in nature itself, in testing sessions with my staff. I don’t want to be influenced from other people or cooking styles. I can have respect other ways of cooking, but I don’t want to copy them.
Margaux
What is your view on the popularity of T.V. emissions and the public adoration for the Chefs and the aspects highlighted ?
Gert
I do TV work myself. It is me who learns a lot by doing this, for the reactions of the people interest me a lot. On the other hand, it helps for the popularity of our restaurant. I’m not so for the adoration side because I’m just a simple guy.
Margaux
About photography; do you regularly take photos of your presentations ? If so, who takes the photos ? You, a friend or a professional ?
Gert
I take a lot of photos myself for my personal data; but we work together with a contemporary artist (Kristof Vrancken) who takes all our professional photo’s (i.e. for our books & web site)
Margaux
Do you have a blog, website or books published, where you show all your graded and retouched photographs to show your accomplishments visually to the public ?
Gert
Yes:
www.hertog-jan.com + www.yellowbrugge.be + http://hertog-jan.tumblr.com/ - / + 2 photo-books
Margaux
Tell us about a future gastronomic dream trip that you have not yet, gone on.
Gert
I just returned from a gastronomic study trip to Japan. This was a real dream that became a reality just a month ago. My next dream is central & south America.
Margaux
Sounds exceptionally extraordinaire. Now, to ask, about, Tessa Knaeps, of Toerisme Viaandren, Product Manager for Flanders Foodies, had told me at Madrid Fusion, that Restaurant Hertog Jan, had relocated and that it is now located on 3 Hectares of Farmland. She further stated, that you have been growing your own vegetables, herbs and fruits. Tell us a little more about this.
Gert
Firstly, we are closing our restaurant Hertog Jan by the end of this week, to move to the next village Zedelgem, where our farm is. We have been restoring and reforming the historic barn and have added a contemporary restaurant that faces our gardens. Meanwhile, we are running a pop-up bistro Yellow, in the historic centre of Bruges, from March till the end of May. In June we will be opening our classic bistro in the location of where our restaurant is now. In July we open our restaurant Hertog Jan on the farm in Zedelgem.
Margaux
My last question is, can you tell us, about some of your professional projects for 2014 / 2015 ? Do you have any travel plans ?
Gert
This year, I will not travel much any more, because of the new projects. I will only go to Berlin in May. For next year, we will see, I want to be as much as possible in our restaurant and to supervise the new bistro too.
Margaux
Thank you very much for your participation with Visions Gourmandes. We wish you all the very best of success and luck in your wonderful new endeavours.
.
Gert De Mangeleer had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes 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
.
.
Three Star Michelin - Self Made Man
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Gert De Mangeleer
.
Chef Gert Mangeleer, from Restaurant Hertog Jan, in Flanders, is the youngest Chef to have been merited the Best 3 Michelin Star Award of Europe. I asked him, tell us about your reaction and he said: “This fell out of the sky as a complete surprise“. He further stated, he was very happy because of the international recognition for his culinary work.
Chef Gert is profoundly inspired by the products grown on his farm, and all his dishes begin with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, assist him in striving for a profoundly lengthy after taste as in the case with great wines.
He further revealed that he finds inspiration in nature itself, and he respects other ways of cooking, however, he does not copy anyone else. Prior to becoming a Chef, Gert wanted to become an architect. Henceforth, he builds his plates, as if he was constructing a building.
At this very moment, Chef Gert mentioned that he is closing Restaurant Hertog this week, in its present location. They are relocating to the Village of Zedelgem, where they have a farm. They are involved in reforming and renovating a historic barn, and are creating a contemporary restaurant that faces the lush beautiful gardens. In July, they shall reopen Restaurant Hertog.
At this time, in June, he further told me, that he is opening a classic Bistro in the location where Restaurant Hertog is presently located. Chef Gert and his team are also continuing their culinary work at a Bistro called Yellow, in the historic centre of Bruges, where they shall remain from March through May until their opening of their new Bistro.
Chef Gert had recently returned from a research and study trip in Japan, which was one of his dream trips. His next, in 2015 is Central and South America.
.
Face to face... Interview with Gert De Mangeleer
.
Margaux
Tell us, where were you born and raised.
Gert
I was born on the 22nd of July in 1977 in Dendermonde (province of Eastern Flanders).
Margaux
Who or what, inspired you to study the culinary arts and become a Chef ?
Gert
My Mother.
Margaux
Where did you study the Culinary Arts ?
Gert
Hotelschool in Bruges called Ter Groene Poorte.
Margaux
Who are your Mentors ?
Gert
I have not had any mentors.
Margaux
Tell us about the Flemish Kitchen Rebels ?
Gert
I’m not a Flemish Kitchen Rebel. I was involved in the organization of The Flemish Primitives, a few years ago.
Margaux
Can you elaborate on process of receiving your Michelin Stars at Restaurant Hertog Jan ? What was your reaction ?
Gert
In the beginning in 2005, my business partner, closest friend and sommelier Joachim Boudens and myself, decided to aim for the highest level possible in gastronomy. We hoped to get three Michelin stars in 15 years time. We were lucky to do it in six years, 1997, 1999 and 2011. We realized that this was the recognition of extremely hard work, a fantastic team around us and the constant focus on only the very best products and techniques. The fact that we got the three stars in such a short time, gave us a boost to try for higher on an international scale.
Margaux
Tell us about the award ceremony at Madrid Fusion 2014 where you had been merited the Best 3 Michelin Star Chef of Europe.
Gert
“This fell out of the sky as a complete surprise.” We have been so happy because of the international recognition of our work.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Gert
I do apologize but I knew very little about it, as I try to be as much as possible on my farm and in my kitchen, plus we are actually restoring our 18th century historic farm into a new restaurant, where we will move this Summer.
Margaux
What are your comments on the concept and the information provided by the Website of Visions Gourmandes ? Will you visit regularly ?
Gert
Now that I know you and visited the web site, I find it a most inspiring platform for pro’s and for foodies around the globe.
Margaux
Thank you very much for the beautiful compliment. To turn to, what topics or themes or tools, would you like to see added to Visions Gourmandes Website ?
Gert
I think it is quite complex and complete as it is and wonderful to see how you catch up with the latest trends and gastronomic evolutions in the world.
Margaux
What is your training with regard to the dressage and presentation of plates ?
Gert
I am a self made man when talking about presentation of plates, for I want to stay faithful to my own philosophy. Before becoming a cook, I wanted to become an architect. Now I can combine both my passions, for I try to see my dishes as a building.
Margaux
Do you believe, the training of Chefs, at Culinary Institutes puts enough emphasis on the presentation of dishes ?
Gert
No, but maybe it is at that stage, not necessary to go that far. I strongly believe that you need to learn the classics first before creating an own style.
Margaux
Was there enough training in the Culinary Arts Institute where you studied to associate and apply to the dressage of plating ?
Gert
Not at all, it was pure fantasy…
Margaux
What inspires your dressage ? Architecture ? Gardens ? The Mountains ? The Sea ? Cultural Symbolism ? Travelling ? Aromatics and Fragrances ?
Gert
At this stage, my dressage is inspired by the products we grow on our own farm, combined with the building up of the flavours while eating.
Margaux
What Chefs do you deem most creative in Dressage of porcelains ?
Gert
Chefs Michel Bras, Jonnie Boer, and David Muñoz.
Margaux
Do you have an artistic process in terms of presentation ? Do you have a formula or method or pre-researched plan in mind ? Intuition & Instinct ?
Gert
All my dishes start with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, help me to build up the flavours, because I strive for a profoundly lengthy post gusto or aftertaste as is the case with great wines.
Margaux
What has been the customer feedback on the importance of an artistically extraordinary plate delivered to their table ?
Gert
The response is fantastic. I’m very happy to receive a lot of feedback, for my kitchen is completely open, so people can contact me any time.
Margaux
Do you believe it is essential to devote time to the dressage before serving and to train staff to do so ?
Gert
Absolutely! I train my staff to put their emotion and respect for the product in the dish, not only with the taste but also with the presentation.
Margaux
What are your research sources of inspiration ? Websites, Books, Documented Sketches, Artworks, etcetera ?
Gert
I find my inspiration in nature itself, in testing sessions with my staff. I don’t want to be influenced from other people or cooking styles. I can have respect other ways of cooking, but I don’t want to copy them.
Margaux
What is your view on the popularity of T.V. emissions and the public adoration for the Chefs and the aspects highlighted ?
Gert
I do TV work myself. It is me who learns a lot by doing this, for the reactions of the people interest me a lot. On the other hand, it helps for the popularity of our restaurant. I’m not so for the adoration side because I’m just a simple guy.
Margaux
About photography; do you regularly take photos of your presentations ? If so, who takes the photos ? You, a friend or a professional ?
Gert
I take a lot of photos myself for my personal data; but we work together with a contemporary artist (Kristof Vrancken) who takes all our professional photo’s (i.e. for our books & web site)
Margaux
Do you have a blog, website or books published, where you show all your graded and retouched photographs to show your accomplishments visually to the public ?
Gert
Yes:
www.hertog-jan.com + www.yellowbrugge.be + http://hertog-jan.tumblr.com/ - / + 2 photo-books
Margaux
Tell us about a future gastronomic dream trip that you have not yet, gone on.
Gert
I just returned from a gastronomic study trip to Japan. This was a real dream that became a reality just a month ago. My next dream is central & south America.
Margaux
Sounds exceptionally extraordinaire. Now, to ask, about, Tessa Knaeps, of Toerisme Viaandren, Product Manager for Flanders Foodies, had told me at Madrid Fusion, that Restaurant Hertog Jan, had relocated and that it is now located on 3 Hectares of Farmland. She further stated, that you have been growing your own vegetables, herbs and fruits. Tell us a little more about this.
Gert
Firstly, we are closing our restaurant Hertog Jan by the end of this week, to move to the next village Zedelgem, where our farm is. We have been restoring and reforming the historic barn and have added a contemporary restaurant that faces our gardens. Meanwhile, we are running a pop-up bistro Yellow, in the historic centre of Bruges, from March till the end of May. In June we will be opening our classic bistro in the location of where our restaurant is now. In July we open our restaurant Hertog Jan on the farm in Zedelgem.
Margaux
My last question is, can you tell us, about some of your professional projects for 2014 / 2015 ? Do you have any travel plans ?
Gert
This year, I will not travel much any more, because of the new projects. I will only go to Berlin in May. For next year, we will see, I want to be as much as possible in our restaurant and to supervise the new bistro too.
Margaux
Thank you very much for your participation with Visions Gourmandes. We wish you all the very best of success and luck in your wonderful new endeavours.
.
Gert De Mangeleer had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes 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
.
.
Three Star Michelin - Self Made Man
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Gert De Mangeleer
.
Chef Gert Mangeleer, from Restaurant Hertog Jan, in Flanders, is the youngest Chef to have been merited the Best 3 Michelin Star Award of Europe. I asked him, tell us about your reaction and he said: “This fell out of the sky as a complete surprise“. He further stated, he was very happy because of the international recognition for his culinary work.
Chef Gert is profoundly inspired by the products grown on his farm, and all his dishes begin with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, assist him in striving for a profoundly lengthy after taste as in the case with great wines.
He further revealed that he finds inspiration in nature itself, and he respects other ways of cooking, however, he does not copy anyone else. Prior to becoming a Chef, Gert wanted to become an architect. Henceforth, he builds his plates, as if he was constructing a building.
At this very moment, Chef Gert mentioned that he is closing Restaurant Hertog this week, in its present location. They are relocating to the Village of Zedelgem, where they have a farm. They are involved in reforming and renovating a historic barn, and are creating a contemporary restaurant that faces the lush beautiful gardens. In July, they shall reopen Restaurant Hertog.
At this time, in June, he further told me, that he is opening a classic Bistro in the location where Restaurant Hertog is presently located. Chef Gert and his team are also continuing their culinary work at a Bistro called Yellow, in the historic centre of Bruges, where they shall remain from March through May until their opening of their new Bistro.
Chef Gert had recently returned from a research and study trip in Japan, which was one of his dream trips. His next, in 2015 is Central and South America.
.
Face to face... Interview with Gert De Mangeleer
.
Margaux
Tell us, where were you born and raised.
Gert
I was born on the 22nd of July in 1977 in Dendermonde (province of Eastern Flanders).
Margaux
Who or what, inspired you to study the culinary arts and become a Chef ?
Gert
My Mother.
Margaux
Where did you study the Culinary Arts ?
Gert
Hotelschool in Bruges called Ter Groene Poorte.
Margaux
Who are your Mentors ?
Gert
I have not had any mentors.
Margaux
Tell us about the Flemish Kitchen Rebels ?
Gert
I’m not a Flemish Kitchen Rebel. I was involved in the organization of The Flemish Primitives, a few years ago.
Margaux
Can you elaborate on process of receiving your Michelin Stars at Restaurant Hertog Jan ? What was your reaction ?
Gert
In the beginning in 2005, my business partner, closest friend and sommelier Joachim Boudens and myself, decided to aim for the highest level possible in gastronomy. We hoped to get three Michelin stars in 15 years time. We were lucky to do it in six years, 1997, 1999 and 2011. We realized that this was the recognition of extremely hard work, a fantastic team around us and the constant focus on only the very best products and techniques. The fact that we got the three stars in such a short time, gave us a boost to try for higher on an international scale.
Margaux
Tell us about the award ceremony at Madrid Fusion 2014 where you had been merited the Best 3 Michelin Star Chef of Europe.
Gert
“This fell out of the sky as a complete surprise.” We have been so happy because of the international recognition of our work.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Gert
I do apologize but I knew very little about it, as I try to be as much as possible on my farm and in my kitchen, plus we are actually restoring our 18th century historic farm into a new restaurant, where we will move this Summer.
Margaux
What are your comments on the concept and the information provided by the Website of Visions Gourmandes ? Will you visit regularly ?
Gert
Now that I know you and visited the web site, I find it a most inspiring platform for pro’s and for foodies around the globe.
Margaux
Thank you very much for the beautiful compliment. To turn to, what topics or themes or tools, would you like to see added to Visions Gourmandes Website ?
Gert
I think it is quite complex and complete as it is and wonderful to see how you catch up with the latest trends and gastronomic evolutions in the world.
Margaux
What is your training with regard to the dressage and presentation of plates ?
Gert
I am a self made man when talking about presentation of plates, for I want to stay faithful to my own philosophy. Before becoming a cook, I wanted to become an architect. Now I can combine both my passions, for I try to see my dishes as a building.
Margaux
Do you believe, the training of Chefs, at Culinary Institutes puts enough emphasis on the presentation of dishes ?
Gert
No, but maybe it is at that stage, not necessary to go that far. I strongly believe that you need to learn the classics first before creating an own style.
Margaux
Was there enough training in the Culinary Arts Institute where you studied to associate and apply to the dressage of plating ?
Gert
Not at all, it was pure fantasy…
Margaux
What inspires your dressage ? Architecture ? Gardens ? The Mountains ? The Sea ? Cultural Symbolism ? Travelling ? Aromatics and Fragrances ?
Gert
At this stage, my dressage is inspired by the products we grow on our own farm, combined with the building up of the flavours while eating.
Margaux
What Chefs do you deem most creative in Dressage of porcelains ?
Gert
Chefs Michel Bras, Jonnie Boer, and David Muñoz.
Margaux
Do you have an artistic process in terms of presentation ? Do you have a formula or method or pre-researched plan in mind ? Intuition & Instinct ?
Gert
All my dishes start with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, help me to build up the flavours, because I strive for a profoundly lengthy post gusto or aftertaste as is the case with great wines.
Margaux
What has been the customer feedback on the importance of an artistically extraordinary plate delivered to their table ?
Gert
The response is fantastic. I’m very happy to receive a lot of feedback, for my kitchen is completely open, so people can contact me any time.
Margaux
Do you believe it is essential to devote time to the dressage before serving and to train staff to do so ?
Gert
Absolutely! I train my staff to put their emotion and respect for the product in the dish, not only with the taste but also with the presentation.
Margaux
What are your research sources of inspiration ? Websites, Books, Documented Sketches, Artworks, etcetera ?
Gert
I find my inspiration in nature itself, in testing sessions with my staff. I don’t want to be influenced from other people or cooking styles. I can have respect other ways of cooking, but I don’t want to copy them.
Margaux
What is your view on the popularity of T.V. emissions and the public adoration for the Chefs and the aspects highlighted ?
Gert
I do TV work myself. It is me who learns a lot by doing this, for the reactions of the people interest me a lot. On the other hand, it helps for the popularity of our restaurant. I’m not so for the adoration side because I’m just a simple guy.
Margaux
About photography; do you regularly take photos of your presentations ? If so, who takes the photos ? You, a friend or a professional ?
Gert
I take a lot of photos myself for my personal data; but we work together with a contemporary artist (Kristof Vrancken) who takes all our professional photo’s (i.e. for our books & web site)
Margaux
Do you have a blog, website or books published, where you show all your graded and retouched photographs to show your accomplishments visually to the public ?
Gert
Yes:
www.hertog-jan.com + www.yellowbrugge.be + http://hertog-jan.tumblr.com/ - / + 2 photo-books
Margaux
Tell us about a future gastronomic dream trip that you have not yet, gone on.
Gert
I just returned from a gastronomic study trip to Japan. This was a real dream that became a reality just a month ago. My next dream is central & south America.
Margaux
Sounds exceptionally extraordinaire. Now, to ask, about, Tessa Knaeps, of Toerisme Viaandren, Product Manager for Flanders Foodies, had told me at Madrid Fusion, that Restaurant Hertog Jan, had relocated and that it is now located on 3 Hectares of Farmland. She further stated, that you have been growing your own vegetables, herbs and fruits. Tell us a little more about this.
Gert
Firstly, we are closing our restaurant Hertog Jan by the end of this week, to move to the next village Zedelgem, where our farm is. We have been restoring and reforming the historic barn and have added a contemporary restaurant that faces our gardens. Meanwhile, we are running a pop-up bistro Yellow, in the historic centre of Bruges, from March till the end of May. In June we will be opening our classic bistro in the location of where our restaurant is now. In July we open our restaurant Hertog Jan on the farm in Zedelgem.
Margaux
My last question is, can you tell us, about some of your professional projects for 2014 / 2015 ? Do you have any travel plans ?
Gert
This year, I will not travel much any more, because of the new projects. I will only go to Berlin in May. For next year, we will see, I want to be as much as possible in our restaurant and to supervise the new bistro too.
Margaux
Thank you very much for your participation with Visions Gourmandes. We wish you all the very best of success and luck in your wonderful new endeavours.
.
Gert De Mangeleer had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes 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
.
.
Three Star Michelin - Self Made Man
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Gert De Mangeleer
.
Chef Gert Mangeleer, from Restaurant Hertog Jan, in Flanders, is the youngest Chef to have been merited the Best 3 Michelin Star Award of Europe. I asked him, tell us about your reaction and he said: “This fell out of the sky as a complete surprise“. He further stated, he was very happy because of the international recognition for his culinary work.
Chef Gert is profoundly inspired by the products grown on his farm, and all his dishes begin with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, assist him in striving for a profoundly lengthy after taste as in the case with great wines.
He further revealed that he finds inspiration in nature itself, and he respects other ways of cooking, however, he does not copy anyone else. Prior to becoming a Chef, Gert wanted to become an architect. Henceforth, he builds his plates, as if he was constructing a building.
At this very moment, Chef Gert mentioned that he is closing Restaurant Hertog this week, in its present location. They are relocating to the Village of Zedelgem, where they have a farm. They are involved in reforming and renovating a historic barn, and are creating a contemporary restaurant that faces the lush beautiful gardens. In July, they shall reopen Restaurant Hertog.
At this time, in June, he further told me, that he is opening a classic Bistro in the location where Restaurant Hertog is presently located. Chef Gert and his team are also continuing their culinary work at a Bistro called Yellow, in the historic centre of Bruges, where they shall remain from March through May until their opening of their new Bistro.
Chef Gert had recently returned from a research and study trip in Japan, which was one of his dream trips. His next, in 2015 is Central and South America.
.
Face to face... Interview with Gert De Mangeleer
.
Margaux
Tell us, where were you born and raised.
Gert
I was born on the 22nd of July in 1977 in Dendermonde (province of Eastern Flanders).
Margaux
Who or what, inspired you to study the culinary arts and become a Chef ?
Gert
My Mother.
Margaux
Where did you study the Culinary Arts ?
Gert
Hotelschool in Bruges called Ter Groene Poorte.
Margaux
Who are your Mentors ?
Gert
I have not had any mentors.
Margaux
Tell us about the Flemish Kitchen Rebels ?
Gert
I’m not a Flemish Kitchen Rebel. I was involved in the organization of The Flemish Primitives, a few years ago.
Margaux
Can you elaborate on process of receiving your Michelin Stars at Restaurant Hertog Jan ? What was your reaction ?
Gert
In the beginning in 2005, my business partner, closest friend and sommelier Joachim Boudens and myself, decided to aim for the highest level possible in gastronomy. We hoped to get three Michelin stars in 15 years time. We were lucky to do it in six years, 1997, 1999 and 2011. We realized that this was the recognition of extremely hard work, a fantastic team around us and the constant focus on only the very best products and techniques. The fact that we got the three stars in such a short time, gave us a boost to try for higher on an international scale.
Margaux
Tell us about the award ceremony at Madrid Fusion 2014 where you had been merited the Best 3 Michelin Star Chef of Europe.
Gert
“This fell out of the sky as a complete surprise.” We have been so happy because of the international recognition of our work.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Gert
I do apologize but I knew very little about it, as I try to be as much as possible on my farm and in my kitchen, plus we are actually restoring our 18th century historic farm into a new restaurant, where we will move this Summer.
Margaux
What are your comments on the concept and the information provided by the Website of Visions Gourmandes ? Will you visit regularly ?
Gert
Now that I know you and visited the web site, I find it a most inspiring platform for pro’s and for foodies around the globe.
Margaux
Thank you very much for the beautiful compliment. To turn to, what topics or themes or tools, would you like to see added to Visions Gourmandes Website ?
Gert
I think it is quite complex and complete as it is and wonderful to see how you catch up with the latest trends and gastronomic evolutions in the world.
Margaux
What is your training with regard to the dressage and presentation of plates ?
Gert
I am a self made man when talking about presentation of plates, for I want to stay faithful to my own philosophy. Before becoming a cook, I wanted to become an architect. Now I can combine both my passions, for I try to see my dishes as a building.
Margaux
Do you believe, the training of Chefs, at Culinary Institutes puts enough emphasis on the presentation of dishes ?
Gert
No, but maybe it is at that stage, not necessary to go that far. I strongly believe that you need to learn the classics first before creating an own style.
Margaux
Was there enough training in the Culinary Arts Institute where you studied to associate and apply to the dressage of plating ?
Gert
Not at all, it was pure fantasy…
Margaux
What inspires your dressage ? Architecture ? Gardens ? The Mountains ? The Sea ? Cultural Symbolism ? Travelling ? Aromatics and Fragrances ?
Gert
At this stage, my dressage is inspired by the products we grow on our own farm, combined with the building up of the flavours while eating.
Margaux
What Chefs do you deem most creative in Dressage of porcelains ?
Gert
Chefs Michel Bras, Jonnie Boer, and David Muñoz.
Margaux
Do you have an artistic process in terms of presentation ? Do you have a formula or method or pre-researched plan in mind ? Intuition & Instinct ?
Gert
All my dishes start with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, help me to build up the flavours, because I strive for a profoundly lengthy post gusto or aftertaste as is the case with great wines.
Margaux
What has been the customer feedback on the importance of an artistically extraordinary plate delivered to their table ?
Gert
The response is fantastic. I’m very happy to receive a lot of feedback, for my kitchen is completely open, so people can contact me any time.
Margaux
Do you believe it is essential to devote time to the dressage before serving and to train staff to do so ?
Gert
Absolutely! I train my staff to put their emotion and respect for the product in the dish, not only with the taste but also with the presentation.
Margaux
What are your research sources of inspiration ? Websites, Books, Documented Sketches, Artworks, etcetera ?
Gert
I find my inspiration in nature itself, in testing sessions with my staff. I don’t want to be influenced from other people or cooking styles. I can have respect other ways of cooking, but I don’t want to copy them.
Margaux
What is your view on the popularity of T.V. emissions and the public adoration for the Chefs and the aspects highlighted ?
Gert
I do TV work myself. It is me who learns a lot by doing this, for the reactions of the people interest me a lot. On the other hand, it helps for the popularity of our restaurant. I’m not so for the adoration side because I’m just a simple guy.
Margaux
About photography; do you regularly take photos of your presentations ? If so, who takes the photos ? You, a friend or a professional ?
Gert
I take a lot of photos myself for my personal data; but we work together with a contemporary artist (Kristof Vrancken) who takes all our professional photo’s (i.e. for our books & web site)
Margaux
Do you have a blog, website or books published, where you show all your graded and retouched photographs to show your accomplishments visually to the public ?
Gert
Yes:
www.hertog-jan.com + www.yellowbrugge.be + http://hertog-jan.tumblr.com/ - / + 2 photo-books
Margaux
Tell us about a future gastronomic dream trip that you have not yet, gone on.
Gert
I just returned from a gastronomic study trip to Japan. This was a real dream that became a reality just a month ago. My next dream is central & south America.
Margaux
Sounds exceptionally extraordinaire. Now, to ask, about, Tessa Knaeps, of Toerisme Viaandren, Product Manager for Flanders Foodies, had told me at Madrid Fusion, that Restaurant Hertog Jan, had relocated and that it is now located on 3 Hectares of Farmland. She further stated, that you have been growing your own vegetables, herbs and fruits. Tell us a little more about this.
Gert
Firstly, we are closing our restaurant Hertog Jan by the end of this week, to move to the next village Zedelgem, where our farm is. We have been restoring and reforming the historic barn and have added a contemporary restaurant that faces our gardens. Meanwhile, we are running a pop-up bistro Yellow, in the historic centre of Bruges, from March till the end of May. In June we will be opening our classic bistro in the location of where our restaurant is now. In July we open our restaurant Hertog Jan on the farm in Zedelgem.
Margaux
My last question is, can you tell us, about some of your professional projects for 2014 / 2015 ? Do you have any travel plans ?
Gert
This year, I will not travel much any more, because of the new projects. I will only go to Berlin in May. For next year, we will see, I want to be as much as possible in our restaurant and to supervise the new bistro too.
Margaux
Thank you very much for your participation with Visions Gourmandes. We wish you all the very best of success and luck in your wonderful new endeavours.
.
Gert De Mangeleer had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes 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
.
.
Three Star Michelin - Self Made Man
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Gert De Mangeleer
.
Chef Gert Mangeleer, from Restaurant Hertog Jan, in Flanders, is the youngest Chef to have been merited the Best 3 Michelin Star Award of Europe. I asked him, tell us about your reaction and he said: “This fell out of the sky as a complete surprise“. He further stated, he was very happy because of the international recognition for his culinary work.
Chef Gert is profoundly inspired by the products grown on his farm, and all his dishes begin with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, assist him in striving for a profoundly lengthy after taste as in the case with great wines.
He further revealed that he finds inspiration in nature itself, and he respects other ways of cooking, however, he does not copy anyone else. Prior to becoming a Chef, Gert wanted to become an architect. Henceforth, he builds his plates, as if he was constructing a building.
At this very moment, Chef Gert mentioned that he is closing Restaurant Hertog this week, in its present location. They are relocating to the Village of Zedelgem, where they have a farm. They are involved in reforming and renovating a historic barn, and are creating a contemporary restaurant that faces the lush beautiful gardens. In July, they shall reopen Restaurant Hertog.
At this time, in June, he further told me, that he is opening a classic Bistro in the location where Restaurant Hertog is presently located. Chef Gert and his team are also continuing their culinary work at a Bistro called Yellow, in the historic centre of Bruges, where they shall remain from March through May until their opening of their new Bistro.
Chef Gert had recently returned from a research and study trip in Japan, which was one of his dream trips. His next, in 2015 is Central and South America.
.
Face to face... Interview with Gert De Mangeleer
.
Margaux
Tell us, where were you born and raised.
Gert
I was born on the 22nd of July in 1977 in Dendermonde (province of Eastern Flanders).
Margaux
Who or what, inspired you to study the culinary arts and become a Chef ?
Gert
My Mother.
Margaux
Where did you study the Culinary Arts ?
Gert
Hotelschool in Bruges called Ter Groene Poorte.
Margaux
Who are your Mentors ?
Gert
I have not had any mentors.
Margaux
Tell us about the Flemish Kitchen Rebels ?
Gert
I’m not a Flemish Kitchen Rebel. I was involved in the organization of The Flemish Primitives, a few years ago.
Margaux
Can you elaborate on process of receiving your Michelin Stars at Restaurant Hertog Jan ? What was your reaction ?
Gert
In the beginning in 2005, my business partner, closest friend and sommelier Joachim Boudens and myself, decided to aim for the highest level possible in gastronomy. We hoped to get three Michelin stars in 15 years time. We were lucky to do it in six years, 1997, 1999 and 2011. We realized that this was the recognition of extremely hard work, a fantastic team around us and the constant focus on only the very best products and techniques. The fact that we got the three stars in such a short time, gave us a boost to try for higher on an international scale.
Margaux
Tell us about the award ceremony at Madrid Fusion 2014 where you had been merited the Best 3 Michelin Star Chef of Europe.
Gert
“This fell out of the sky as a complete surprise.” We have been so happy because of the international recognition of our work.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Gert
I do apologize but I knew very little about it, as I try to be as much as possible on my farm and in my kitchen, plus we are actually restoring our 18th century historic farm into a new restaurant, where we will move this Summer.
Margaux
What are your comments on the concept and the information provided by the Website of Visions Gourmandes ? Will you visit regularly ?
Gert
Now that I know you and visited the web site, I find it a most inspiring platform for pro’s and for foodies around the globe.
Margaux
Thank you very much for the beautiful compliment. To turn to, what topics or themes or tools, would you like to see added to Visions Gourmandes Website ?
Gert
I think it is quite complex and complete as it is and wonderful to see how you catch up with the latest trends and gastronomic evolutions in the world.
Margaux
What is your training with regard to the dressage and presentation of plates ?
Gert
I am a self made man when talking about presentation of plates, for I want to stay faithful to my own philosophy. Before becoming a cook, I wanted to become an architect. Now I can combine both my passions, for I try to see my dishes as a building.
Margaux
Do you believe, the training of Chefs, at Culinary Institutes puts enough emphasis on the presentation of dishes ?
Gert
No, but maybe it is at that stage, not necessary to go that far. I strongly believe that you need to learn the classics first before creating an own style.
Margaux
Was there enough training in the Culinary Arts Institute where you studied to associate and apply to the dressage of plating ?
Gert
Not at all, it was pure fantasy…
Margaux
What inspires your dressage ? Architecture ? Gardens ? The Mountains ? The Sea ? Cultural Symbolism ? Travelling ? Aromatics and Fragrances ?
Gert
At this stage, my dressage is inspired by the products we grow on our own farm, combined with the building up of the flavours while eating.
Margaux
What Chefs do you deem most creative in Dressage of porcelains ?
Gert
Chefs Michel Bras, Jonnie Boer, and David Muñoz.
Margaux
Do you have an artistic process in terms of presentation ? Do you have a formula or method or pre-researched plan in mind ? Intuition & Instinct ?
Gert
All my dishes start with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, help me to build up the flavours, because I strive for a profoundly lengthy post gusto or aftertaste as is the case with great wines.
Margaux
What has been the customer feedback on the importance of an artistically extraordinary plate delivered to their table ?
Gert
The response is fantastic. I’m very happy to receive a lot of feedback, for my kitchen is completely open, so people can contact me any time.
Margaux
Do you believe it is essential to devote time to the dressage before serving and to train staff to do so ?
Gert
Absolutely! I train my staff to put their emotion and respect for the product in the dish, not only with the taste but also with the presentation.
Margaux
What are your research sources of inspiration ? Websites, Books, Documented Sketches, Artworks, etcetera ?
Gert
I find my inspiration in nature itself, in testing sessions with my staff. I don’t want to be influenced from other people or cooking styles. I can have respect other ways of cooking, but I don’t want to copy them.
Margaux
What is your view on the popularity of T.V. emissions and the public adoration for the Chefs and the aspects highlighted ?
Gert
I do TV work myself. It is me who learns a lot by doing this, for the reactions of the people interest me a lot. On the other hand, it helps for the popularity of our restaurant. I’m not so for the adoration side because I’m just a simple guy.
Margaux
About photography; do you regularly take photos of your presentations ? If so, who takes the photos ? You, a friend or a professional ?
Gert
I take a lot of photos myself for my personal data; but we work together with a contemporary artist (Kristof Vrancken) who takes all our professional photo’s (i.e. for our books & web site)
Margaux
Do you have a blog, website or books published, where you show all your graded and retouched photographs to show your accomplishments visually to the public ?
Gert
Yes:
www.hertog-jan.com + www.yellowbrugge.be + http://hertog-jan.tumblr.com/ - / + 2 photo-books
Margaux
Tell us about a future gastronomic dream trip that you have not yet, gone on.
Gert
I just returned from a gastronomic study trip to Japan. This was a real dream that became a reality just a month ago. My next dream is central & south America.
Margaux
Sounds exceptionally extraordinaire. Now, to ask, about, Tessa Knaeps, of Toerisme Viaandren, Product Manager for Flanders Foodies, had told me at Madrid Fusion, that Restaurant Hertog Jan, had relocated and that it is now located on 3 Hectares of Farmland. She further stated, that you have been growing your own vegetables, herbs and fruits. Tell us a little more about this.
Gert
Firstly, we are closing our restaurant Hertog Jan by the end of this week, to move to the next village Zedelgem, where our farm is. We have been restoring and reforming the historic barn and have added a contemporary restaurant that faces our gardens. Meanwhile, we are running a pop-up bistro Yellow, in the historic centre of Bruges, from March till the end of May. In June we will be opening our classic bistro in the location of where our restaurant is now. In July we open our restaurant Hertog Jan on the farm in Zedelgem.
Margaux
My last question is, can you tell us, about some of your professional projects for 2014 / 2015 ? Do you have any travel plans ?
Gert
This year, I will not travel much any more, because of the new projects. I will only go to Berlin in May. For next year, we will see, I want to be as much as possible in our restaurant and to supervise the new bistro too.
Margaux
Thank you very much for your participation with Visions Gourmandes. We wish you all the very best of success and luck in your wonderful new endeavours.
.
Gert De Mangeleer had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes 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
.
.
Three Star Michelin - Self Made Man
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Gert De Mangeleer
.
Chef Gert Mangeleer, from Restaurant Hertog Jan, in Flanders, is the youngest Chef to have been merited the Best 3 Michelin Star Award of Europe. I asked him, tell us about your reaction and he said: “This fell out of the sky as a complete surprise“. He further stated, he was very happy because of the international recognition for his culinary work.
Chef Gert is profoundly inspired by the products grown on his farm, and all his dishes begin with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, assist him in striving for a profoundly lengthy after taste as in the case with great wines.
He further revealed that he finds inspiration in nature itself, and he respects other ways of cooking, however, he does not copy anyone else. Prior to becoming a Chef, Gert wanted to become an architect. Henceforth, he builds his plates, as if he was constructing a building.
At this very moment, Chef Gert mentioned that he is closing Restaurant Hertog this week, in its present location. They are relocating to the Village of Zedelgem, where they have a farm. They are involved in reforming and renovating a historic barn, and are creating a contemporary restaurant that faces the lush beautiful gardens. In July, they shall reopen Restaurant Hertog.
At this time, in June, he further told me, that he is opening a classic Bistro in the location where Restaurant Hertog is presently located. Chef Gert and his team are also continuing their culinary work at a Bistro called Yellow, in the historic centre of Bruges, where they shall remain from March through May until their opening of their new Bistro.
Chef Gert had recently returned from a research and study trip in Japan, which was one of his dream trips. His next, in 2015 is Central and South America.
.
Face to face... Interview with Gert De Mangeleer
.
Margaux
Tell us, where were you born and raised.
Gert
I was born on the 22nd of July in 1977 in Dendermonde (province of Eastern Flanders).
Margaux
Who or what, inspired you to study the culinary arts and become a Chef ?
Gert
My Mother.
Margaux
Where did you study the Culinary Arts ?
Gert
Hotelschool in Bruges called Ter Groene Poorte.
Margaux
Who are your Mentors ?
Gert
I have not had any mentors.
Margaux
Tell us about the Flemish Kitchen Rebels ?
Gert
I’m not a Flemish Kitchen Rebel. I was involved in the organization of The Flemish Primitives, a few years ago.
Margaux
Can you elaborate on process of receiving your Michelin Stars at Restaurant Hertog Jan ? What was your reaction ?
Gert
In the beginning in 2005, my business partner, closest friend and sommelier Joachim Boudens and myself, decided to aim for the highest level possible in gastronomy. We hoped to get three Michelin stars in 15 years time. We were lucky to do it in six years, 1997, 1999 and 2011. We realized that this was the recognition of extremely hard work, a fantastic team around us and the constant focus on only the very best products and techniques. The fact that we got the three stars in such a short time, gave us a boost to try for higher on an international scale.
Margaux
Tell us about the award ceremony at Madrid Fusion 2014 where you had been merited the Best 3 Michelin Star Chef of Europe.
Gert
“This fell out of the sky as a complete surprise.” We have been so happy because of the international recognition of our work.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Gert
I do apologize but I knew very little about it, as I try to be as much as possible on my farm and in my kitchen, plus we are actually restoring our 18th century historic farm into a new restaurant, where we will move this Summer.
Margaux
What are your comments on the concept and the information provided by the Website of Visions Gourmandes ? Will you visit regularly ?
Gert
Now that I know you and visited the web site, I find it a most inspiring platform for pro’s and for foodies around the globe.
Margaux
Thank you very much for the beautiful compliment. To turn to, what topics or themes or tools, would you like to see added to Visions Gourmandes Website ?
Gert
I think it is quite complex and complete as it is and wonderful to see how you catch up with the latest trends and gastronomic evolutions in the world.
Margaux
What is your training with regard to the dressage and presentation of plates ?
Gert
I am a self made man when talking about presentation of plates, for I want to stay faithful to my own philosophy. Before becoming a cook, I wanted to become an architect. Now I can combine both my passions, for I try to see my dishes as a building.
Margaux
Do you believe, the training of Chefs, at Culinary Institutes puts enough emphasis on the presentation of dishes ?
Gert
No, but maybe it is at that stage, not necessary to go that far. I strongly believe that you need to learn the classics first before creating an own style.
Margaux
Was there enough training in the Culinary Arts Institute where you studied to associate and apply to the dressage of plating ?
Gert
Not at all, it was pure fantasy…
Margaux
What inspires your dressage ? Architecture ? Gardens ? The Mountains ? The Sea ? Cultural Symbolism ? Travelling ? Aromatics and Fragrances ?
Gert
At this stage, my dressage is inspired by the products we grow on our own farm, combined with the building up of the flavours while eating.
Margaux
What Chefs do you deem most creative in Dressage of porcelains ?
Gert
Chefs Michel Bras, Jonnie Boer, and David Muñoz.
Margaux
Do you have an artistic process in terms of presentation ? Do you have a formula or method or pre-researched plan in mind ? Intuition & Instinct ?
Gert
All my dishes start with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, help me to build up the flavours, because I strive for a profoundly lengthy post gusto or aftertaste as is the case with great wines.
Margaux
What has been the customer feedback on the importance of an artistically extraordinary plate delivered to their table ?
Gert
The response is fantastic. I’m very happy to receive a lot of feedback, for my kitchen is completely open, so people can contact me any time.
Margaux
Do you believe it is essential to devote time to the dressage before serving and to train staff to do so ?
Gert
Absolutely! I train my staff to put their emotion and respect for the product in the dish, not only with the taste but also with the presentation.
Margaux
What are your research sources of inspiration ? Websites, Books, Documented Sketches, Artworks, etcetera ?
Gert
I find my inspiration in nature itself, in testing sessions with my staff. I don’t want to be influenced from other people or cooking styles. I can have respect other ways of cooking, but I don’t want to copy them.
Margaux
What is your view on the popularity of T.V. emissions and the public adoration for the Chefs and the aspects highlighted ?
Gert
I do TV work myself. It is me who learns a lot by doing this, for the reactions of the people interest me a lot. On the other hand, it helps for the popularity of our restaurant. I’m not so for the adoration side because I’m just a simple guy.
Margaux
About photography; do you regularly take photos of your presentations ? If so, who takes the photos ? You, a friend or a professional ?
Gert
I take a lot of photos myself for my personal data; but we work together with a contemporary artist (Kristof Vrancken) who takes all our professional photo’s (i.e. for our books & web site)
Margaux
Do you have a blog, website or books published, where you show all your graded and retouched photographs to show your accomplishments visually to the public ?
Gert
Yes:
www.hertog-jan.com + www.yellowbrugge.be + http://hertog-jan.tumblr.com/ - / + 2 photo-books
Margaux
Tell us about a future gastronomic dream trip that you have not yet, gone on.
Gert
I just returned from a gastronomic study trip to Japan. This was a real dream that became a reality just a month ago. My next dream is central & south America.
Margaux
Sounds exceptionally extraordinaire. Now, to ask, about, Tessa Knaeps, of Toerisme Viaandren, Product Manager for Flanders Foodies, had told me at Madrid Fusion, that Restaurant Hertog Jan, had relocated and that it is now located on 3 Hectares of Farmland. She further stated, that you have been growing your own vegetables, herbs and fruits. Tell us a little more about this.
Gert
Firstly, we are closing our restaurant Hertog Jan by the end of this week, to move to the next village Zedelgem, where our farm is. We have been restoring and reforming the historic barn and have added a contemporary restaurant that faces our gardens. Meanwhile, we are running a pop-up bistro Yellow, in the historic centre of Bruges, from March till the end of May. In June we will be opening our classic bistro in the location of where our restaurant is now. In July we open our restaurant Hertog Jan on the farm in Zedelgem.
Margaux
My last question is, can you tell us, about some of your professional projects for 2014 / 2015 ? Do you have any travel plans ?
Gert
This year, I will not travel much any more, because of the new projects. I will only go to Berlin in May. For next year, we will see, I want to be as much as possible in our restaurant and to supervise the new bistro too.
Margaux
Thank you very much for your participation with Visions Gourmandes. We wish you all the very best of success and luck in your wonderful new endeavours.
.
Gert De Mangeleer had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes 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
.
.
Three Star Michelin - Self Made Man
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Gert De Mangeleer
.
Chef Gert Mangeleer, from Restaurant Hertog Jan, in Flanders, is the youngest Chef to have been merited the Best 3 Michelin Star Award of Europe. I asked him, tell us about your reaction and he said: “This fell out of the sky as a complete surprise“. He further stated, he was very happy because of the international recognition for his culinary work.
Chef Gert is profoundly inspired by the products grown on his farm, and all his dishes begin with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, assist him in striving for a profoundly lengthy after taste as in the case with great wines.
He further revealed that he finds inspiration in nature itself, and he respects other ways of cooking, however, he does not copy anyone else. Prior to becoming a Chef, Gert wanted to become an architect. Henceforth, he builds his plates, as if he was constructing a building.
At this very moment, Chef Gert mentioned that he is closing Restaurant Hertog this week, in its present location. They are relocating to the Village of Zedelgem, where they have a farm. They are involved in reforming and renovating a historic barn, and are creating a contemporary restaurant that faces the lush beautiful gardens. In July, they shall reopen Restaurant Hertog.
At this time, in June, he further told me, that he is opening a classic Bistro in the location where Restaurant Hertog is presently located. Chef Gert and his team are also continuing their culinary work at a Bistro called Yellow, in the historic centre of Bruges, where they shall remain from March through May until their opening of their new Bistro.
Chef Gert had recently returned from a research and study trip in Japan, which was one of his dream trips. His next, in 2015 is Central and South America.
.
Face to face... Interview with Gert De Mangeleer
.
Margaux
Tell us, where were you born and raised.
Gert
I was born on the 22nd of July in 1977 in Dendermonde (province of Eastern Flanders).
Margaux
Who or what, inspired you to study the culinary arts and become a Chef ?
Gert
My Mother.
Margaux
Where did you study the Culinary Arts ?
Gert
Hotelschool in Bruges called Ter Groene Poorte.
Margaux
Who are your Mentors ?
Gert
I have not had any mentors.
Margaux
Tell us about the Flemish Kitchen Rebels ?
Gert
I’m not a Flemish Kitchen Rebel. I was involved in the organization of The Flemish Primitives, a few years ago.
Margaux
Can you elaborate on process of receiving your Michelin Stars at Restaurant Hertog Jan ? What was your reaction ?
Gert
In the beginning in 2005, my business partner, closest friend and sommelier Joachim Boudens and myself, decided to aim for the highest level possible in gastronomy. We hoped to get three Michelin stars in 15 years time. We were lucky to do it in six years, 1997, 1999 and 2011. We realized that this was the recognition of extremely hard work, a fantastic team around us and the constant focus on only the very best products and techniques. The fact that we got the three stars in such a short time, gave us a boost to try for higher on an international scale.
Margaux
Tell us about the award ceremony at Madrid Fusion 2014 where you had been merited the Best 3 Michelin Star Chef of Europe.
Gert
“This fell out of the sky as a complete surprise.” We have been so happy because of the international recognition of our work.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Gert
I do apologize but I knew very little about it, as I try to be as much as possible on my farm and in my kitchen, plus we are actually restoring our 18th century historic farm into a new restaurant, where we will move this Summer.
Margaux
What are your comments on the concept and the information provided by the Website of Visions Gourmandes ? Will you visit regularly ?
Gert
Now that I know you and visited the web site, I find it a most inspiring platform for pro’s and for foodies around the globe.
Margaux
Thank you very much for the beautiful compliment. To turn to, what topics or themes or tools, would you like to see added to Visions Gourmandes Website ?
Gert
I think it is quite complex and complete as it is and wonderful to see how you catch up with the latest trends and gastronomic evolutions in the world.
Margaux
What is your training with regard to the dressage and presentation of plates ?
Gert
I am a self made man when talking about presentation of plates, for I want to stay faithful to my own philosophy. Before becoming a cook, I wanted to become an architect. Now I can combine both my passions, for I try to see my dishes as a building.
Margaux
Do you believe, the training of Chefs, at Culinary Institutes puts enough emphasis on the presentation of dishes ?
Gert
No, but maybe it is at that stage, not necessary to go that far. I strongly believe that you need to learn the classics first before creating an own style.
Margaux
Was there enough training in the Culinary Arts Institute where you studied to associate and apply to the dressage of plating ?
Gert
Not at all, it was pure fantasy…
Margaux
What inspires your dressage ? Architecture ? Gardens ? The Mountains ? The Sea ? Cultural Symbolism ? Travelling ? Aromatics and Fragrances ?
Gert
At this stage, my dressage is inspired by the products we grow on our own farm, combined with the building up of the flavours while eating.
Margaux
What Chefs do you deem most creative in Dressage of porcelains ?
Gert
Chefs Michel Bras, Jonnie Boer, and David Muñoz.
Margaux
Do you have an artistic process in terms of presentation ? Do you have a formula or method or pre-researched plan in mind ? Intuition & Instinct ?
Gert
All my dishes start with a plan, not only as a recipe but also from the presentation side. The combination of these two quintessential, help me to build up the flavours, because I strive for a profoundly lengthy post gusto or aftertaste as is the case with great wines.
Margaux
What has been the customer feedback on the importance of an artistically extraordinary plate delivered to their table ?
Gert
The response is fantastic. I’m very happy to receive a lot of feedback, for my kitchen is completely open, so people can contact me any time.
Margaux
Do you believe it is essential to devote time to the dressage before serving and to train staff to do so ?
Gert
Absolutely! I train my staff to put their emotion and respect for the product in the dish, not only with the taste but also with the presentation.
Margaux
What are your research sources of inspiration ? Websites, Books, Documented Sketches, Artworks, etcetera ?
Gert
I find my inspiration in nature itself, in testing sessions with my staff. I don’t want to be influenced from other people or cooking styles. I can have respect other ways of cooking, but I don’t want to copy them.
Margaux
What is your view on the popularity of T.V. emissions and the public adoration for the Chefs and the aspects highlighted ?
Gert
I do TV work myself. It is me who learns a lot by doing this, for the reactions of the people interest me a lot. On the other hand, it helps for the popularity of our restaurant. I’m not so for the adoration side because I’m just a simple guy.
Margaux
About photography; do you regularly take photos of your presentations ? If so, who takes the photos ? You, a friend or a professional ?
Gert
I take a lot of photos myself for my personal data; but we work together with a contemporary artist (Kristof Vrancken) who takes all our professional photo’s (i.e. for our books & web site)
Margaux
Do you have a blog, website or books published, where you show all your graded and retouched photographs to show your accomplishments visually to the public ?
Gert
Yes:
www.hertog-jan.com + www.yellowbrugge.be + http://hertog-jan.tumblr.com/ - / + 2 photo-books
Margaux
Tell us about a future gastronomic dream trip that you have not yet, gone on.
Gert
I just returned from a gastronomic study trip to Japan. This was a real dream that became a reality just a month ago. My next dream is central & south America.
Margaux
Sounds exceptionally extraordinaire. Now, to ask, about, Tessa Knaeps, of Toerisme Viaandren, Product Manager for Flanders Foodies, had told me at Madrid Fusion, that Restaurant Hertog Jan, had relocated and that it is now located on 3 Hectares of Farmland. She further stated, that you have been growing your own vegetables, herbs and fruits. Tell us a little more about this.
Gert
Firstly, we are closing our restaurant Hertog Jan by the end of this week, to move to the next village Zedelgem, where our farm is. We have been restoring and reforming the historic barn and have added a contemporary restaurant that faces our gardens. Meanwhile, we are running a pop-up bistro Yellow, in the historic centre of Bruges, from March till the end of May. In June we will be opening our classic bistro in the location of where our restaurant is now. In July we open our restaurant Hertog Jan on the farm in Zedelgem.
Margaux
My last question is, can you tell us, about some of your professional projects for 2014 / 2015 ? Do you have any travel plans ?
Gert
This year, I will not travel much any more, because of the new projects. I will only go to Berlin in May. For next year, we will see, I want to be as much as possible in our restaurant and to supervise the new bistro too.
Margaux
Thank you very much for your participation with Visions Gourmandes. We wish you all the very best of success and luck in your wonderful new endeavours.
.
Gert De Mangeleer had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes 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
.
.
