Hungry Chef: Anthony Snoeck of Carcasse

Anthony Snoeck bij Carcasse

S.Pellegrino Hungry Chef, stop number 1: Carcasse, Sint-Idesbald. A real meat restaurant, with attention to quality, authenticity and contemporary trends. As a result of their passion and skills they received their first Michelin star in 2017. Welcome at the restaurant of Hendrik Dierendonck, the perfect place for meat lovers. Let’s have a chat with chef Anthony Snoeck here.

Restaurant Carcasse by Hungry for More

Restaurant Carcasse by Hungry for More

Restaurant Carcasse by Hungry for More

Meet chef Anthony Snoeck

In the kitchen rising star Anthony Snoeck and sous-chef Yannick Buzeyn are creating tasteful and high quality food day after day. After a chat with the team we had the chance to taste and shoot a selection of plates, that are typical for the cooking style at Carcasse.

Restaurant Carcasse by Hungry for More

 

Restaurant Carcasse by Hungry for More

Restaurant Carcasse by Hungry for More

 

Restaurant Carcasse by Hungry for More

We start with gingerbread cream, cream of black pudding, pickled ginger, mustard seeds, mustard leaf and gingerbread crumble.

Restaurant Carcasse by Hungry for More

Next there’s candied pork belly, carrot cream with curry, soya beans, coriander oil and tom ka kai.

Restaurant Carcasse by Hungry for More

The chef’s favourite dish is tataki of West-Vlaams Rood (a type of beef from the region), shiso gravy, spring onion and mini broccoli.

Restaurant Carcasse by Hungry for More

Restaurant Carcasse by Hungry for More

Then we have baked foie gras, smoked corn, coriander cream and dashi.

Restaurant Carcasse by Hungry for More

Restaurant Carcasse by Hungry for More

The last starter consists of veal tartare, chorizo, cucumber and a horseradish sauce.

Restaurant Carcasse by Hungry for More

The main course is all about top quality beef: we have West-Vlaams Rood (Côte à l’os). Just perfect.

Restaurant Carcasse by Hungry for More

There’s a selection of side dishes to accompany the meat:

Restaurant Carcasse by Hungry for More

Celeriac cream, chicory and chickpeas.

Restaurant Carcasse by Hungry for More

Mushrooms, hazelnut and jacked onion.

Restaurant Carcasse by Hungry for More

Pommes pont neuf, curry mayo and dill.

Restaurant Carcasse by Hungry for More

Grilled asparagus and a cream and sauce of Flandrien grand cru cheese.

Restaurant Carcasse by Hungry for More

In short…

Carcasse should be on your bucket list if you like meat. You’re in the professional hands of chef Anthony Snoek, manager Harm Rademan en founding father Hendrik Dierendonck. An inspiring visit for the Hungry Chef tour, powered by S.Pellegrino. We’ll be back.

More information

Carcasse, Henri Christiaenlaan 5, B-8670 Koksijde | +32 (0)58 51 72 49 | info@carcasse.be | www.carcasse.be | Carcasse op Facebook | Carcasse op Instagram

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