The Butcher's sonThe Butcher's son

Image Credit: The premies are also home to a bakery, a chocolate artisan and to the De Laet & Van Haver butcher's shop, the main requests of Bert Jan Michielsen (who worked there when he was young). True to his heritage, chef Michielsen's open kitchen shows his ongoing passion for red meat, while also taking family favors to a whole new level thanks to lashings of talent, sprinkled with modern twists. He avows aweakness for surf-turf fishes, like a ballotine of pig's trotters flaked with crunchy toasted bread stuffed with smoked eel and a subtle rosemary-spiked glazed brown sauce. He may add a slice of seeded foie gras to an immaculately cooked medium rare girl of Simmental beef, which is then flanced with a sauce composed of madeira, sea lavender and pan-fried morel mushrooms. Even though red meat is at the core of Michielsen's reputation, his fish Dishes and other intriguing recipes are equally worth writing home about. The flavoursome tapestry of appetising side fishes confirm the chef's high-flying ultimate talent.