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.
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.
We start with gingerbread cream, cream of black pudding, pickled ginger, mustard seeds, mustard leaf and gingerbread crumble.
Next there’s candied pork belly, carrot cream with curry, soya beans, coriander oil and tom ka kai.
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.
Then we have baked foie gras, smoked corn, coriander cream and dashi.
The last starter consists of veal tartare, chorizo, cucumber and a horseradish sauce.
The main course is all about top quality beef: we have West-Vlaams Rood (Côte à l’os). Just perfect.
There’s a selection of side dishes to accompany the meat:
Celeriac cream, chicory and chickpeas.
Mushrooms, hazelnut and jacked onion.
Pommes pont neuf, curry mayo and dill.
Grilled asparagus with a cream and sauce of Flandrien grand cru cheese.
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
