Restaurant Kris

Chef Kris Geerts processes vegetables and herbs from the restaurant garden and his own family garden into seasonal preparations. He uses them to colour and to flavour his dishes with fish and meat, but also incorporates them in his 'Green Discovery', a purely vegetable menu in which he explores all the various tastes possible. How about grilled leek with Nettle cheese and cereal mustard, noodles with asparagus and mimosa and artichoke with chervil root and baby potatoes. Just delicious.