AMAZING TURBOT with grilled SQUID by Chef Gert de Mangeleer at 2 Michelin star Hertog Jan in Antwerp

Hertog Jan at Botanic is one of Belgium’s most unique restaurants. Famous hospitality duo Gert De Mangeleer & Joachim Boudens created a sanctuary of tranquillity and fine gastronomy right in the centre of one of Belgium’s most exciting cities, Antwerp. Chef De Mangeleer proposes an Omakase menu based on the delicateness of the Japanese cuisine, with the very best ingredients coming from Belgium and abroad. Some truly memorable dishes, such as the serving with Kombu aged caviar, gave Hertog Jan at Botanic a strong character and unique identity right from the start. In this video Gert makes an amazing turbot dish with vin jaune sauce, grilled squid and celeriac.

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[nickchannel]

Very elegant. Looks exciting to eat after braising with the charcoal.

[alancats]

There definitely is a lot going on, here, in terms of ingredients and flavors, but, I think it's well thought-out. The chef's skilled technique and attention to detail are obvious. One might say that using a piece of binchotan charcoal to cook the squid tableside is a bit theatrical, but, sometimes, a little theatricality is a nice thing, in fine dining.

[Everthustodeadbeats]

I like the ideas here but there may be too much going on to let any of the main components stand out. chicken skin, beef fat, turbot and squid. its alot.

but very good and clean technique by someone who clearly knows what they are doing. I especially like the celery root preparation- cut, grill, dehy, grind, season. sounds great.