Vive las verduras

Vegetables with spices

Gert de Mangeleer, from the Herton Jan restaurant in Bruges (Belgium)

Gert de Mangeleer’s restaurant is unquestionably the one that most deserves the ‘experimental’ label. He has delved into science to investigate the molecular composition of each foodstuff and every condiment in order to pinpoint the best possible ‘marriages’ between flavours: “We seek a harmony of flavours”, explained Gert de Mangeleer, who has already received his reward for this risky undertaking: just two years after he opened his restaurant he was awarded a Michelin star. His cuisine is imaginative, based on top quality local products, and puts the spotlight on spices, which he sources from all over the world: “This way we give an international touch to the regional produce we use in our restaurant”, says De Mangeleer.

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