Bassud

In the center of Torhout, hostess Michèlle Tanghe and chef Jan Devos provide a warm welcome. In keeping with the spirit of the times, the chef prefers local products, works with a charcoal oven and loves fermentation techniques. He easily combines fried cauliflower and endive with whey with gray shrimp. Leek, extra flavored in the charcoal oven, together with romesco and fennel flour, forms a refined garnish with sting rays with beurre blanc and capers. Finally, raspberry and beetroot go harmoniously with goat's milk and basil curd cheese.