Hertog Jan

Hertog Jan is a three-Michelin starred restaurant serving modern Belgian cuisine located about 20 minutes outside of Bruges. Open for lunch and dinner, the table may either select a variation of the tasting menu which is priced according to the number of courses or order a la carte. One can eat a simple 3 course dinner, build a decadent meal with wagyu, truffles and Russian caviar, or something in between. We chose the “intermediate” tasting menu.

2016_08_16 hertog jan 001.jpg
Hertog Jan

The Restaurant

Click on the collage to see the photos at a larger size.

Culinary Gardens

Our meal started outside on the patio where we were invited to walk around the culinary gardens.

2016_08_16 hertog jan 018.jpg

Click on the collage to see the photos at a larger size.

2016_08_16 hertog jan 029.jpg
Some of the most important work happens behind the scenes at Hertog Jan.

Starters

Mackerel, sweet pepper, goat cheese, borage
Mackerel, sweet pepper, goat cheese, borage
Mackerel, sweet pepper, goat cheese, borage
Mackerel, sweet pepper, goat cheese, borage
Salmon, cucumber, champagne, dill oil
Salmon, cucumber, champagne, dill oil

2016_08_16 hertog jan 035

Cream of potato, coffee, Mimolette cheese
Cream of potato, coffee, Mimolette cheese
Cream of potato, coffee, Mimolette cheese
Cream of potato, coffee, Mimolette cheese

The Dinner

Once inside we were welcomed with a really pleasant, crusty, warm bread. We selected our next wine and the rest of the meal started to unfold.

2016_08_16 hertog jan 039
2012 Weingut Velich Tiglat Chardonnay, Burgenland, Austria

2016_08_16 hertog jan 040

Tomato, cardamon
Tomato, cardamon
Langoustine, pumpkin, passion fruit, vanilla
Langoustine, pumpkin, passion fruit, vanilla

I have had grated truffles and grated cheese but have never had grated, dried beef that was shaved table side. The aromas were alluring as the pieces fell onto my plate which resulted in a nice “meat salt” accent to the dish.

Grated loin
Grated loin for the following course.
Tartare, herring, dried salted, grated loin
Tartare, herring, and dried, salted, grated loin
2016 Casal Figueira 'Antonio' Branco, Vinho Regional Lisboa, Portugal
2016 Casal Figueira ‘Antonio’ Branco, Vinho Regional Lisboa, Portugal
Whitefish, vegetable salsa
Whitefish, vegetable salsa
2009 Quinta do Vesuvio Pombal do Vesuvio, Douro, Portugal
2009 Quinta do Vesuvio Pombal do Vesuvio, Douro, Portugal
Roasted duck showing for the duck course later in the evening
Roasted duck showing for the duck course later in the evening
Duck, beetroot, liquorice
Duck, beetroot, liquorice. The duck was perfectly cooked, the entire dish full of wonderful flavors and textures.

Dessert

America, please bring back the cheese cart and dessert trolley!

Cheese trolley
Cheese cart
2016_08_16 hertog jan 060
Cheese makes me pretty happy!
Speculoos, plattekaas cream, berries, flowers, herbs
Speculoos, plattekaas cream, berries, flowers, herbs
Cinnamon sticks, caneles, speculoos, madeleines, macarons, marshmallow
Cinnamon sticks, caneles, speculoos, madeleines, macarons, marshmallow
2016_08_16 hertog jan 065
This (formerly) pointy-nosed Belgian candy is called a Cuberdon, which means “nose.” It’s an “old-fashioned” candy that came from from the town of Ghent, Belgium. Violet in color and made with fruit, it is a little firm on the outside and filled with a chewy gel on the inside.

Menu

This cleverly designed menu contained a list of all the tasting menu items, the ones consumed marked in pencil.

Menu kit at Herzog Jan
Menu kit at Hertog Jan
Menu kit at Herzog Jan
Menu at Hertog Jan
Menu kit at Herzog Jan
Menu kit at Hertog Jan

Info

Hertog Jan | Loppemsestraat 52, 8210 Zedelgem, Belgium | 32 50 67 34 46

Follow Me

Facebook | Instagram | Twitter | Flickr

Advertisements
 

Leave a Reply