With a great serenity, and away from spectacular light, Luc Huysentruyt prepares while listening to his contemporaries, a daily fine cuisine deeply rooted in the culinary Flemish tradition. Let us watch one of his many dishes: from green eels, rissolee asparagus with truffles, to finally lobsters wi...[More]

With a great serenity, and away from spectacular light, Luc Huysentruyt prepares while listening to his contemporaries, a daily fine cuisine deeply rooted in the culinary Flemish tradition. Let us watch one of his many dishes: from green eels, rissolee asparagus with truffles, to finally lobsters wi...[More]

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