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Dishes

chefs

 
 

Kookeet 2019 | Dishes

 

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Holstein beef / white cabbage / parsley

TÊTE PRESSÉE

Sticky-chicken-on-a-stick: chicken skewer, crispy oriental salad

ROCK-FORT

The best of the chicken, malt,apple, red beet

KOK AU VIN

Fried scallops, celeriac, truffle sauce

WEINEBRUGGE

Filet d’Anvers (smoked beef), goose liver, vadouvan jelly, green beans, pea cream

ZET’JOE *

Chicken balls, chorizo, Roux des Carmes cheese, lime yoghurt

D’S DELDYCKE TRAITEURS

Gorillas in the mist: Virunga chocolate, hazelnut, apple, sorrel

THE CHOCOLATE LINE

‘Fairy ring’ toast

AUBERGE DE HERBORIST *

Zeebrugge shrimp croquette / lemon aïoli / candied tomato / deep-fried parsley

‘T PAKHUIS

Meat croquette, Béarnaise cream, herb salad

GOFFIN *

Roasted and lacquered Bras pork, pickled butternut, spicy peanut sauce

DE MANGERIE

Haddock ceviche, passion fruit and carrot juice, jalapeno mayonnaise, bulgur salad with mango

LAISSEZ-FAIRE

Citrus sorbet, mascarpone, Greek honey, caramelised macadamia nut

ASSIETTE BLANCHE

Limousin veal ‘blanquette’, artichoke, carrots, estragon

Atelier Ducheyne

Tanuki salmon-avocado sushi

TANUKI

Crispy duck salad

LIEVEN

Less fried chicken

LESS Eatery

Catalan cream with citrus from Valencia, yoghurt sponge cake

LA TÂCHE

Grandmother's braised beef cheeks, polder potatoe

SANS CRAVATE *

Tahiti vanilla, 70% chocolate, chocolate crémeux, crumble

BONTE B

Bio salmon, citrus, turnip cabbage, dashi, sesame seed

BISTRO ROMBAUX

Rabbit in a hat, prunes, radicchio

BRUUT

Katsu bao quail

CANTINE COPINE

Salmon Japanese style lacquered with a teriyaki sauce, mango salad, rice noodles

DEN GOUDEN KARPEL

'Duke of Berkshire’ pork cheeks / pickles / onion

Restaurant Franco Belge

Ravioli, celeriac, 'Oud Brugge' Prestige cheese

DE JONKMAN **

Hubert’s famous kebab grilled lamb, yoghurt

GASTROBAR HUBERT

Pulpo, pea risotto, mint, coriander, avocado, Oban whisky, Parmigiano Reggiano cheese

Inter Scaldes ***

Whiting, pointed cabbage, puffed quinoa, herb salad, buttermilk sauce

RESTAURANT PATRICK DEVOS

Cauliflower and ham terrine, crab salad

BISTRO REFTER

Pluma of Bras pork, salsa verde, pickles

DEN DYVER

Slow cooked neck of lamb, sweet potato, chorizo, spicy tomato sauce

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