't Korennaer

Edwin Van Goethem is resolute in the choice of ingredients for which he is looking for the best suppliers. He interweaves fresh vegetables and fruits in recipes with swirling flavors and interesting textures in which Eastern keys create a personal signature. He combines celeriac, truffle and apple with Norwegian Sint-Jakobsnoot; knolletjes, crapoudine, celery, pear and cumbava with brill and winter truffle with salsify with a young pigeon from Anjou.