No.17 – Hof van Cleve

Peter Goosens’s inspiration comes from surveying his  Flanders environment every morning.

This is what pure, rural fine dining should be. For example, a cutlet of suckling veal is handled with minimum fuss, presented with tarragon, peas and morels, whilst top grade Wagyu is cooked in salt and served with onions, artichoke cream and panisses (chickpea fritters!) Delicious.