Het is HIER dat ge moet eten in Antwerpen.

Het is HIER dat ge moet eten in Antwerpen.

We have been eating for 3 days in Antwerp. From the market to hidden luxury restaurants. From deliciously simple street food,… to refined haute cuisine. And yes, even things that some will grimace at. Pony time! After 72 hours we can only conclude one thing. It’s here that you have to eat in Antwerp. Nice place! Bomboclat! Tratt on Langekoepoortstraat is the newest project of Giorgio and Delphine. Besides their Arrikiati and Cannolo you also get Italy on your plate here. Homemade sourdough focaccia. And today it’s with salsa verde, roasted ham and lettuce. I’m really looking forward to this. Enjoy! That’s a little breakfast, huh! That salsa verde with the sourdough is really nice! What’s in the salsa verde? Salsa verde is candied lemon, anchovies and parsley. Super tasty! Vitello tonnato on a toast. But anyway! That’s a homemade sourdough shokupan. So that’s a milk bread. Toasted with roasted veal,
And tonnato sauce. That’s with tuna, capers,
anchovies and vegetables. Aha tonnato sauce that comes from tuna? Yes. I’ve known that forever! Tonnano, for all those Mocro Mafia fans. This really looks masterful. That calf is super tasty! Super fresh! Giorgio and Delphine have a background in fine dining. They met each other at Michel Bras. One of France’s most renowned chefs. Besides Bras, Giorgio cooked at Gordon Ramsay and Noma. And those skills are clearly reflected. He elevates classics with subtle adjustments to a higher level. Fresh bucatini carbonara. Giorgio, may I have a knife to cut? No, no. This one is better than the traditional carbonara. I’m not lying! There’s more flavor in it. Time for dessert. Maritozzo. It’s a recipe from Rome.
A brioche with whipped cream. Ours is a homemade brioche,.. whipped cream and pistachio cream. Maritozzo. According to legend, this brioche was given by the man… to the family of the woman
he wanted to propose to. What a celebration! Literally everything we ate was phenomenal. Tiramisu. Wow! Traditional. Traditional, or with a twist? With a twist. Very good coffee flavor. Is it my chocolate milk? Mokka coffee. A traditional coffee, and a bit of hazelnut liqueur. Frangelico. And the mascarpone is a mousse made with a siphon. A little lighter. Much lighter. It’s almost mascarpone whipped cream. Breakfast of champions. With an Italian top breakfast in our bones, we set off for the little island. For truly classic French cuisine,.. There is one address here. Au vieux port. In the kitchen, Stijn Havermans has been cooking at top level for years. You can finish that goose liver, chef. Maître Tom Schoonbaert is the epitome of excellent service. and the classic hall preparations make this restaurant,… a piece of old‑school French top gastronomy. And one dish here is truly unique. But we have barely eaten yet, so we start with some appetizers. A salad of artichoke with foie gras, langoustines and a .. pie of Basque tripe. That is a tasty tripe pie. Jesus Christ and that’s the cake I want for my birthday. But that’s incredible. The tripe is truly sublime. Indeed, yes, that’s a blood sausage from the Basque Country. So more offal is used for it than bread. That makes it a bit meatier in texture. Incredible! But the dish we are here for is an icon of French gastronomy. Canard à la Rouannaise. A whole duck is cooked on the carcass in the oven,… and delivered to maître Tom in the hall. Because for this hall preparation a silver mechanical duck press is used. This is prime Louis XIV banquet vibes. Skillfully Tom slices the two breast fillets from the carcass. Stijn processes the butt and chops the carcass into pieces. That’s the carcass of the duck, we also include the stomach, liver and heart. The organs and the carcass now go into the famed press. The wheel is tightened and all the juices run out. And with that blood the sauce is bound. Flambé with cognac. The base sauce in the same style as the red wine sauce. Which we make with the carcass of the duck. I add some port to it. And at the end it is thickened with blood. Tom has been maître here for sixteen years and in all those years… has prepared thousands of ducks at the table. Speaking of a class act. Now it is also important that the sauce no longer boils fully .. when the blood goes in. Otherwise the sauce will clump and split. Adding the blood makes the sauce thicker. Those are the billets confited in duck fat. Yes, we add those right away. We’ve already taken some ducks in our cash register nowadays. But this one is a fucking tasty “duckske”. Do you eat that fat and everything? Of course. Are you going to ask that again? No, I asked that to test you. What I find remarkable about this sauce,… is that it is such a super pronounced game sauce… and that you feel no seasoning in it at all. No, that is pure nature, pure ingredient. And a gigantic amount of flavor. Cameraman Jules still had to eat 200 grams of protein today. So Tom went on to prepare a
Landes chicken. And “jamais deux sans trois”
so to finish another classic… crêpe suzette. Au vieux port, … ‘ici on mange bien’. Always fun to be catapulted back
in time. And that’s exactly what we’re going to
do now, not to France,… but to Afghanistan. Welcome to Delrobah. Where owner Gestrau
takes you with open arms… to the Afghanistan of
the sixties. Here you have a shared dining concept
where they work with multiple courses. And wine and cocktails are paired
with authentic Afghan flavors. Afghanistan in the 50s, 60s
was free without extremism. And heavy religious leaders.
At that time we… had our own cognac, our own whiskies
and everything that goes with it. We have a very beautiful
mountain climate where you actually… might be able to make even better wines
if you had that freedom… than here, for example, in France. Only that’s unfortunately
not possible with the current government. What we have done here. We have created this place, to also
introduce non-Afghans… to Afghanistan. I think that’s super good, with some yoghurt. That’s so nice, some pasta with minced meat. With that unexpected yogurt alongside. I’m at my limit. That pancake was really your fault. Tiramisu was my fault, I admit that. I have here for you the
next two dishes. We have for you the cabbage rolls
that are filled with minced meat. And we serve that with a salad
with feta and pomegranate. I really love cabbage. Lamb chops. And with the lamb chops we serve… for you the lamb skewer (Tikka). We call the lamb chops chupan. and a tasty salad with it. Unlike my stomach,… Afghan hospitality knows no limit. Well gentlemen, I have here for you the
next round we have ‘kabuli pulao’. That is rice that is made in a jus of
lamb shank with raisins, carrots and pistachio. And with that I also have
a tasty slow-cooked lamb. One of my favorites and a sauce based on
coriander, tomato, medium spicy. Nice to pour over your rice. I am already as full as an egg, so expect
no grand comments from me. But we will taste!
The rice is really nice. Rice in the juices of the lamb. some raisins with it, some veggies with it. Afghanistan from the sixties was a tasty discovery. We need to take a quick break now, because tonight the roof’s going to come off. We’ll step back for a moment to prepare for dinner. And that’s going to be necessary. We head towards the Meatpacking District, where an immersive dining… experience awaits us. At DOJO 2.0. Chef Dennis Ekisola brings Japanese cuisine to life with the very best… ingredients, carefully selected and refined prepared. Think dry aged fish. A5 wagyu, caviar and premium sake. And all of this in a setting of a futuristic dojo. Constructed… from sixteen tons of concrete where sound and image merge with the sensations on the tongue. We take our seats and let it happen. Gentlemen, let’s begin. These are the first snacks. Here we have a radish sushi roll. In between you have a layer of marbled kombu, umeboshi plum paste. It’s meant to be eaten together with the shiso leaf. Here you have Nattō Japanese fermented soybeans. Sea devil tonkatsu. These are razor clams, we kill them in sake. Then we steam them in sake. And serve them with a citrus ponzu. Here you have a scallop. Lightly toasted and smoked sakura vinegar. And chive oil. Wow, that leaf is delicious! That sauce is “banging”. That sauce is really delicious. That’s what I’m most curious about. Actually an underrated seafood. The citrus game is high level here. This is our signature dish. We have here bluefin tuna,
akami and sekami. The two top parts
of the bluefin tuna. This piece is thicker so I cut
it lightly with the knife. That makes it easier to eat. This is the sekami. This is the hybrid caviar. Half Huso huso, half Shrenkii
cured in kombu. Then we put the yolk on it. This is our signature dish. The Bluefin Tuna Akami… with tosazu. That we make tuna garum from. From all leftovers
and we add vinegar. Finished with a pistachio oil. And the hybrid caviar
marinated in kombu. On top lies a yolk that has been
4 hours marinated in soy sauce. Firm on the outside and running inside. Enjoy. This looks really luxurious AF, man. That tuna, that flavor is truly sublime. Kei-level bite in the tuna. Your canine cuts it like a sharp knife. And then the broth. I think the sauce might even be the most impressive. How well that fits with the whole. The next piece of tuna is from the belly, the Otoro. This piece is called “jabara”, which in Japanese means snake belly. Referring to the wavy pattern of the fat. This is ‘Jabara’ kissed with binchotan charcoal. The real binchotan without the hole in the middle. The sauce is a wagyu fat tare sauce. At the bottom you have a fried shokupan. That is a Japanese milk bread. In terms of flavor it’s quite a bomb. Otoro, the belly cut, the premium. This is the premium of the premium, the best of the otoro. and that’s even wrapped in a wagyu sauce. This is really fatty. Milk bread otoro. That’s quite a good sandwich. Here we have rishiri kombu. That is a brown kombu from Hokkaido. Which we cook in sake and soy sauce. From the dry aged hamachi we make a dashi. It naturally turns into a gel due to the collagen in the bones. On top dry aged hamachi marinated in kombu. And a ponzu of sanshō pepper. There on top, shiro kombu. This is what all chefs are using nowadays. We finish it with edible gold. This is an ode to one of our hunting clients. The freshness of that hamachi. That gelatin added is quite playful. I find it delicious. That’s nothing. really too overpowered. It remains all natural. Lots of respect for the products. This is from the leaf of the wasabi plant. It was said edible. Really tastes like a plant you’d eat from a tree. There’s still quite a bit of spice in it. fucking a lot of spice. It really tastes like wasabi! It really takes 5 seconds before it tastes like wasabi. But then it’s very strange. What follows is another hamachi preparation and besides the known fish Dennis also uses… for us at least, lesser known varieties. Next we have hay-smoked dry aged bee knight. Cultivated in Iceland. Looks like salmon. But less full of sea lice I’d say. A very pure fish. It is dry aged for 5 days. Then we smoke it with hay from Brasschaat. And we serve that with a soy sauce tare. With salmon roe marinated in junmai daiginjo sake. With young ginger that we pickle in‑house. Those eggs are unbelievably good. They are also marinated. That might be one of the tastiest… flavors I’ve ever experienced. Those little fish eggs. These specifically. You must try just those eggs. How they pop, those flavors that are released. Wow, I tip my hat to this. Although Denis serves many classic Japanese preparations… he also has a strong own identity. and some dishes that come out very surprisingly. Bouchot mussels in kombu with aji arillo sauce. shrimp tempura à la Flamande and Chilean sea bass with white miso. The perfect final build‑up to the heavyweights. Like this A5 Kagoshima Wagyu. This is our A5 wagyu ribeye from Kagoshima, Japan. With a leek ponzu and kaluga caviar. That’s a very good combination, leek and caviar. At the bottom you have brown sushi rice. With wagyu fat and matsutake mushrooms. Seriously this dish, this rice is incredible! This makes me go quiet for a moment. Ideal. Enjoy, guys. Greetings from Kagoshima. I swear. That meat, it just sweats fat. And that dessert caviar in it, man. That’s kabayaki eel. We make it here,
we get the eel still alive. We slaughter them, we skin them. Then we shio koji marinate them.
Then we dry age them for a day. Then we steam them. We grill them. We lacquer them with an eel tare made from the bones. We serve it with a Japanese eggplant. Which is fried and cooked in a dashi of roasted chicken. That falls completely apart. Its broths, its sauces… are incredible. Soft serve. And then go home by go‑kart. This is the signature dessert. The shokupan, Japanese milk bread. That we infuse with a
coagulated milk. That almost tastes like blue cheese. And we make a caramel from
the wagyu fat of the main dish. And a whisky salt. DOJO 2.1, orgasmic! It is 2.0. After a restorative night’s sleep
we start day two with something wonderful. Owner Ellen had a childhood friend
with family from Bordeaux. Every summer she spent weeks in
the French city. And there she fell in love with
a local specialty. The canelé de Bordeaux.
A pastry based on eggs,… sugar, milk, butter and flour. Flavored with rum and vanilla. Baked in copper molds
coated with beeswax. And these ensure
a shiny canelé. That is mega crunchy on the outside
and nicely soft on the inside. French winemakers used
egg white to clear their wine. The egg yolks were a waste product
and the nuns set to work with those yolks. And thus the canelé was born. That play of textures.
The crunchiness and fluffiness inside is divine. It has madeleine vibes. But then with a super pleasant crust. It falls in the madeleine family. But I really think the canelé
is a lot better. What was your culinary highlight yesterday? So many impressions, man. But if I have to pick one, it’s Tom. The maître d’ of Au Vieux Port. His service, his professionalism and his table‑side preparations. With that duck in the press, that slicing. It was really a teleport moment that you were literally traveling. while you just go to have lunch. I found that incredible. We are set for today. And I feel like having a dish with balls! Bull testicles! Restaurant Pietrain. An icon of Antwerp gastronomy. A glimpse into the past. of what the slaughterhouse district once was. This is a no‑nonsense meat restaurant. Named after a Walloon Brabant pig breed. And here you can also eat old classics like bull testicles. Actually they are veal testicles. So if you take your ball. That’s actually quite simple. You take your knife, you squeeze it a bit together so there’s pressure. You cut into it a little. And then it opens up a bit on its own. Then you can actually see that the membrane is actually very thin. Then you can do that calmly
with your thumbs open. Scrape it off. Then you could turn it inside out. and then you can then
just calmly pull it off further. Voilà. And once that’s peeled,
we can just calmly… cut into slices. And then we just fry them in the pan. Here we are then. King’s balls, ready. The house specialty.
Ever eaten it? No, but isn’t that also in Red Bull?
They say that, right! Schol, on your nuts! It tastes a bit like liver, offal. Liver yes, but without the iron taste. To be pranked
by eating a lamb’s penis. Now 100% aware… eating bull balls. I actually find it tasty. I never thought I’d be so happy
with balls in my mouth. Besides king’s balls, their other signature is the grass belly. Also known as pony steak. Don’t think of a Shetland pony, but rather
a small horse. Aside from the pony and the balls there is also
simply meat of absolute top quality. Marc Winant is the proprietor. A fantastic figure who has incredible meat knowledge. Thus that day Holstein from Poland. Amsterdam farmers left the Netherlands after World War II. With their Holstein cattle they moved to Poland, where there was much more space for… the cattle to graze and live. That better terroir results in an enormous quality difference. But how Marc ended up here is perhaps an even more interesting story. 38 years ago we came here to eat, on a Thursday. And it was very tasty. And then we said we would do that every month. With the same seven. And that has become the RADUFF, the Royal Antwerp Dining Union and Friends Forever. We are seven and only one may join when someone dies. Because the other six have to carry the coffin in the church? Otherwise the last one never gets out of that church. For 25 years he was a regular customer here and he carved his name into the wooden bench. When the restaurant was on the brink of bankruptcy, he decided… to take it over, a bit of Maldon salt on it. And it shouldn’t be more than that. Pony time! That’s butter. To take away a bit of mystique. This is therefore not a Shetland pony. But actually just a small horse about 1.5 m tall or so. Marc once explained it to me but I forgot. But so the taste is
actually the same as horse meat. That’s a phenomenal little steak, dude. This is a velvety thing from the farmer’s estate. We are from the Pajottenland. And I have to say, they make
good gueuze here. It is based on raspberries
and Muscat Bleu. It is one of the best gueuzes
I have ever drunk. How much I love this really proves
how Belgian I actually am. It doesn’t get any more Belgian than this,
it won’t get any more, right guys. A pony from Argentina
and an entrecôte from Poland. You’ve got balls. Huge thanks. Thank you very much. Now we can retire. Bomboclat! After such a heavy hitter,
it’s time for us to do something more special. What do you get when you put four carnivores in
a plant‑based restaurant? We’re about to find out. Powerwoman Bokkie is
our host and co‑owner. Based in Pakt Antwerpen. Camionette is plant‑based,
easy, fine dining and natural wine. We’ll jump right in
with a few amuses. Let’s go! Flavor bomb! Super soft! First wine is espeluge from
l’Esperluette, a winery, located… in the foothills of the French Pyrenees.
At 600 meters above sea level. So it cools down a bit more at night. Which means a bit more freshness goes into that bottle. It is based on Chardonnay. Normally
it would be very buttery and fatty… but that’s not really the case here. We will rather have those fresh sour notes
and light fruity. In addition our wines, often unfiltered.
We work exclusively with natural wine. A very conscious choice. Besides that they… are much more often organic,
won’t use pesticides,… classic wines are often filtered
with animal products. And that would of course not belong
in our range. On the plate we have melon,… cucumber, marinated pepper. That matte leaf, which is
an oyster leaf, has a briny taste. Wakatay, which is Peruvian mint, has
an aromatic flavor. And then we also have
the green-purple leaf, which is sorrel. It then has
a fresh, sour taste again. There we also have our gazpacho based
on that same melon, lemongrass,… lime grass. Ginger and jalapeño. It is hugely complex. Between very light, fruity
and super complex. savory as well. Very special in the best way
of meaning. Artichoke cooked in a broth. In that broth we will also use the leaves of the artichoke. Citrus and saffron. And we will then also use that broth as a base for the vinaigrette. Comes with ricotta that we make based on hemp seed and underneath some celery. On top we have radishes and lemon verbena. Super a lot of “bite” and not at all too sour, really fresh with that radish and that cheese. I’m not going to say you have the notion that you eat meat, but… but that you are eating something solid. Well, a little fish! What a cool place! I think this is my favorite from the menu. Gnocchi but the Parisian variant of it. Based on choux dough. Broth that we will make with our waste products. Comes with an oil of burnt thyme,… burnt spring onion and also a bit of pickled spring onion. The play with the textures is delicious. Those onions alone are Jesus. You really have a super unique style. Thank you! We try to do our thing. Chef Lander was funny enough previously the chef of the well‑known barbecue… restaurant Black Smoke. He is a man of few words. But his creative kitchen and strong flavors speak for themselves. I have another plum tart for you. Plum jam, hyssop semifreddo. Fresh plums,… pickled blackberries and a compote of red fruits. Plant-based fine dining? Camionette knows what’s up! We sincerely enjoyed it. And especially after a day of pony and balls. The last day ahead. We have breakfast in style in the shadow of the cathedral. Fish a Gogo. Fresh homemade products full of flavor. The very best the sea has to offer. Shrimp. Lots of shrimp. The gold of the North Sea. That’s a craft you actually see in few kitchens any more. Felix, if you’re tired, there’s sugar in here. That’s your Nalu. Brothers! On a nice last day! Breakfast is served! Tuna tataki, toast with sashimi and guacamole. Razor blades and North Sea crab in curry. Curry with eggplant. Super surprising how many ‘twists’ he puts into it. And rock-solid products. Did you know how they used to call Jean as a child? Jan kibbeling? No. They’re laughing at me again, huh. ‘Jantje Kibbeling’. The tartare is world class. High time to try that famous shrimp croquette. Delicious! It’s real craftsmanship. That is damn a good shrimp croquette. That could already be a mussel. This is indeed one of my favorite breakfasts.
Mussels with fries? Just seafood. That’s such a lean clean protein. They are tasty. I prefer to eat them spicy. But also as breakfast spicy mussels? Yes. Even so? I make no distinction of time zones in a day… regarding food. A steak fry as breakfast. Easily. But would you really have truly fried fries as breakfast? No problem. It promises to be a beautiful day. And it’s Saturday and that means one thing. The market. We kick off with a passage past last year’s stars. Ibrahim 5 teas for the guys. Yalla! But we’re not here this time for Karakollen. Rather for sandwiches and not ordinary ones. Straight from Peru. Sholito, that’s Carla and Julio. Julio may be Chilean but that makes their love story purely Shakespearean. On the menu 4 variants. I’ve already eaten the Nikkei sandwich here and for me this was one of the best sandwiches I’ve ever had. Slow-cooked pork, chili sauce, garlic sauce, pickled onion and pickled daikon. Mmm, super fresh that lime. Is it coming in? Oh, it’s real cumbia dancing in the mouth. This one is truly goated for me. And there’s a lot of meat in it, huh. That’s something else than a roll with ham and cheese. This is the lomo. That’s another one. With sweet potato, but I like this one better. That pork with the Nikkei is truly class. I also think it’s just a perfect sandwich. Subscribe please to HONGER. so we can make lots more shows in the future. Anyway, if you haven’t done that yet, you’re fake. What are you doing? Come on! You don’t just see this content, do you? Nice start to the day.
Is there still room for the next? I’m actually too tired, I’m going to take a nap at the hotel. We’re going to party again tonight so
maybe a power nap is a good idea. I’ll take the viewer along to the next one. We never charge €1 to restaurants we feature in
all our shows, all our… impressions are always authentic, but that
means we need sponsors. And for this episode we have
a epic sponsor UberEATS. And especially for that we’re now going to a restaurant… that is featured on UberEATS,… and makes super good food! Let’s go! We are here at Su Roots in the Seefhoek.
For authentic Surinamese. Owners Kenny and Nikita have
just been married for a year. Nikita comes from Rotterdam,
Kenny straight from Su. Shoutout to Suriname! And as much love as they have for each other,
they also put that much love into their dishes. Here you already have your roti. Chicken that is marinated and cooked
in curry sauce with potatoes. The vegetables are okra. You can compare that to… string beans. Additionally you also have
two sambal sauces. A slightly sweeter version
and really spicy, the yellow one is really… really spicy. Yeah, I’d say.
Which pepper do you use? That is Madame Jeanette. The people who Madame Jeanette… also know that it’s quite nicely spicy. It is really tasty and it just belongs there. The first time I eat Surinamese. Let’s dig in. Yes super tender. I’m going to try Madame Jeanette right away. Oh I love Madame Janet. Yeah? Wow! That is the dough,… call it bakabana. That’s just flour… and another secret I won’t tell. That is tillo mix. That is bakkeljauw and this is trie. Sun dried fish. And then it’s fried and then in a spicy sauce. It is very popular in Suriname. That is Madame Janette. This is also… actually real Surinamese spring rolls, also made in the Surinamese way. The wrappers are also homemade. And then you have … the bakabana’s you must not forget either. Those are the dried little fish. The family of anchovies. Very much umami. That is really super tasty! I am really a huge fan of the little fish. look, this makes me happy. Madame Jeanette I love you. That is a bitawiri moksi alesie. This is really amazing. Arno is so upset that he didn’t come along. I’m going to call him. You really should have come, that was super nice here. Wow looks fucking good, man! They’re also on UberEats so you can just order if you want. Seriously? Yeah okay, I’m hanging up. I’ll order that right away. That way that boy also got to eat. Order for Hunger. Order for Arno. We’re going to see right away if Brent was right. Soul train, next stop Suriname. Nice and spicy too. We also thought of you. Discount code on UberEATS. The code is HONGERSHOW30. 15 euro discount on your first two orders, press pause. Take your phone. Order Su Roots Kitchen on the UberEATS app. Enjoy this meal and press play. It’s almost over and what… we have already eaten well And especially what
fine craftsmen we have met. Food connects
and that is exactly what we will conclude with. In the 16th‑century building, the Cleyne Clocke
three women,… Tata, Ekatarina and Olo
for a culinary journey through Georgia. J’ami is a gastrobar. Where top‑notch
Georgian wine merges… with refined authentic Georgian cuisine
with an occasional modern twist. We start with a Georgian salad. It is with tomatoes, cucumber. With a tomato sauce with
our freshly baked bread. And this is a typical Georgian specialty. Called John Jolly. Bon Jovi? This is ‘badrijani nigvzit’. Eggplant rolled in a walnut sauce. With an almond sauce on the side. It looks gorgeous. I really think that’s tasty, you know. Very light, smoky, and that almond sauce. Very unique this as well. I’ve really never eaten this before. Did you know Bon Jovi was from Georgia?
No! Best veggie dish I’ve ever eaten. I’ve said it many times,… but now it’s for real. This is lamb in a sauce of herbs and tarragon. In Georgia we call it chakapuli. But it’s a bit modernized. Rice, lamb. How is it? Nice! I’ve never eaten it
and it works sublimely well together. You are really good chefs. We are not chefs. You are very good chefs! Thank you! How you balance the flavors.
It’s fine-dining level. It’s in our genes. For this dish we pair
a Georgian amber wine. It pairs perfectly with it. This is a Georgian dumpling. It comes from the mountainous region of Georgia. It’s called Khinkali. How to eat it? Not easy! I’m not good with rules. There are no fixed rules. Either with your hands or with your fork. Take a small bite, and suck the juice out. The broth is very important! Isn’t the broth boiling now? Yes. That’s why a small bite first. Mmm. But that soup is sublime. A soup in a dumpling. Yes, who would have thought. The Khinkali is paired with Meshkuri, a wine made from wild grapes. From vines that are as much as 400 years old. This is the cheese bread. We call it Adjarian khachapuri. It originates from the Black Sea region. And that’s why it’s shaped like a boat. This is Christmas for you. This is a cream. It contains walnut. This is a dried pine nut. The oil is also made from pine nuts. Spectacular.
Bombastic. And then the extra sweet concentration in the centre of that plate. It’s amazing! Wow wow! You said it already! It’s a wrap! Yeah man, huge thanks for being here! Big thanks for watching! It’s already a year and a half of blood and sweat… and tears and delicious food.

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Camera operator: Felix Van Den Brempt, Jan De Greef, Neal Wauters, Brent Wauters
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TIME CODE
0:00 – Intro
0:22 – TRATT
3:56 – AU VIEUX PORT
8:22 – DELROBAH
11:19 – DOJO 2.0
21:14 – CAFE CANELE
23:03 – PIETRAIN
27:56 – CAMIONETTE
31:42 – FISH A GOGO
33:43 – SHOLITO
35:40 – SU ROOTS KITCHEN
38:50 – UBER EATS COMMERCIAL
40:05 – J’AMI