Castor

Maarten Bouckaert exchanged the stove of three-star chef Peter Goossens, of whom he was the right hand, for that of his own restaurant Castor. Maarten cooks in a controlled manner. His dishes are refined, pure, surprising and full of flavour. He uses vegetables subtly to give his preparations more layering. We found the ultimate balance in his combination of scallop with melting soft salsify, compote of chicory, cream of salsify and caramelised shallot.