{"id":7970,"date":"2022-09-23T12:17:56","date_gmt":"2022-09-23T10:17:56","guid":{"rendered":"https:\/\/www.pineo.cat\/blog\/news\/lets-talk-about-fresh-and-pure-taste-at-chefs-table-in-burcht\/"},"modified":"2022-09-24T01:14:28","modified_gmt":"2022-09-23T23:14:28","slug":"lets-talk-about-fresh-and-pure-taste-at-chefs-table-in-burcht","status":"publish","type":"post","link":"https:\/\/www.pineo.cat\/en\/blog\/restaurants\/lets-talk-about-fresh-and-pure-taste-at-chefs-table-in-burcht\/","title":{"rendered":"Let\u2019s talk about fresh and pure taste at Chef’s Table in Burcht"},"content":{"rendered":"

Let’s talk about the Chef’s Table restaurant in Burcht, Belgium.
\nThe definition of a chef’s table<\/strong> is a guest table in the kitchen of a restaurant, reserved for special guests so that they can see the chef at work and enjoy tasting samples of the items on the menu.<\/p>\n

And this is exactly the approach of the Chef\u2019s Table Restaurant in Burcht. The restaurant has a semi-open kitchen with cameras and flat screens in ihe restaurant on which the spectacle can be followed. The finishing touch at the table is also done by the chef, as it is actually done on a chef\u2019s table.<\/p>\n

With blood, sweat, tears and lots of fun, the dream of Tanja Veyt and Dimitri Van Berlo came true in July 2006: A restaurant of their own.
\nTanja Veyt and Dimitri Van Berlo now feel completely at home on the banks of the Scheldt. They have a growing clientele within Burcht, but also far beyond Burcht.<\/p>\n

\"Tanja

Tanja Veyt and Dimitri Van Berlo from Chef’s Table in Burcht<\/p><\/div>\n

On the menu you will find a large selection of seafood, and, of course, their world famous bouillabaisse.<\/p>\n

\n

The Michelin guide has this to say this about Chef’s Table in Burcht :
\n\u201cChef’s Table has its own large and real vegetable and herb garden. The decor is beautiful, very comfortable and trendy. Since 2011, Chef’s Table has been participating in our Bib Gourmand offer for the best value for money, with a menu for \u20ac37. Delicious dining at a fair, correct price. Chef Dimitri puts finesse in his dishes. The wines from Chef\u2019s Table are spectacular.” “Chef’s Table was listed in the Michelin guide with 2 forks in 2019. And was awarded 13\/20 by Gault & Millau.<\/p>\n<\/blockquote>\n

According to an enthusiastic fan, you can easily compare Chef’s Table restaurant in Burcht with former three-star restaurant Hertog Jan in Bruges. “I went to lunch at Hertog Jan several times and still prefer Chef’s Table,” says an enthusiastic Chef’s Table fan.<\/p>\n

The menu reflects the products of their garden.<\/h3>\n

All the fresh vegetables, flowers, fruit and herbs used in the dishes are grown in the garden of the Chef’s Table. You can taste it. Pumpkins, Brussels sprouts, leeks, cabbage, savoy, different varieties of tomatoes with different scents and colors, beans, butter beans, turnips, rhubarb, cucumber, potatoes, onions, broccoli, zucchini, spicy real radishes, … you name it …<\/p>\n

Right from the garden to the plate. Each morning’s harvest is processed into lunch and dinner, can anything be fresher and purer?<\/p>\n

Pure ingredients, beautiful colors, juicy flavors straight from the garden. The difference between purchased and fresh, daily picked greens is large and makes all the difference to the quality on the dishes at this restaurant.<\/p>\n

\n

For good Brussels sprouts, good frost is needed, says chef Dimitri Van Berlo’s grandfather.
\n“Cut chicory in the early morning, get leeks for the soup and harvest the first sprouts – delicious.”
\nChef Dimitri Van Berlo from Chef\u2019s Table<\/p>\n<\/blockquote>\n\n\t\t