Va et Vient

Matthias Speybroeck brings quirky and original dishes, with a prominent role for seasonal products from local growers and producers. He describes his kitchen as rough and refined. The flavors are pure but well thought out. How much flavor there can be in a simple asparagus, he demonstrates with a roasted white asparagus that he combines with pancetta, green garlic mayonnaise and amaranth with a fine acid touch. He also combines sweet potato and sea fennel with herring eggs and winter leek with cod roe and Roman chervil.