Belgium, Maldegem
35km
... its flavor and texture. Over oak, beech, or wood chips from gueuze or bourbon barrels, the rib cuts in the open kitchen gain a subtle added value. Peter is much more than just a meat chef. He is passionate about products and preparation techniques, going beyond mere purchasing. Nowadays, he serves vegetables, fruits, herbs, chickens, pigs, and lambs from his own farm and employs exceptional techniques for the preparations.

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