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"🥘🍽️✨ Menu 230€ #50BestD - Cooking is in the blood of chef Thijs Vervloet, who first learnt his craft from his grandmother, Colette, who in turn learnt from her mother, Anna, whose culinary skills were so appreciated by the noble De Merode family that she was their long-standing cook. After opening his fine dining restaurant in Westerlo in the former home of Colette – and of course naming it after her in tribute – Vervloet closed his doors in 2020 partly due to Covid and partly due to the simple reason of needing more space. But after moving out to the rural De Vijvers domain in Averbode to launch what was initially planned to be a pop-up, the natural setting became a permanent instalment, before returning to Westerlo in 2024. Here, dishes are rooted in French classic cuisine but reinterpreted with Vervloet’s sophisticated clean and modern style, such as lobster salpicon with confit tomato, olive and tarragon; spit-roasted Bresse poultry with seasonal vegetables; or the veal tartare with caviar and cauliflower cream, which shows off Vervloet’s deft use of subtle flavours to enhance, rather than overpower, the star of the plate. Key Information Tasting menu from $240"
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"Eigen bakker, lekkere (dure) champagne, zeer leuke gelegenheid, mooie zaak, zeebaars heel lekker "
@rubenclaes34
"mooiste interieur gault & millau"
@ilona.lo
"Zeer lekkere menu met alles erop en eraan. Hebben ook a la carte. Bediening wel wat stijf. "
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"2 Michelin stars 2025 (new) A wind of enthusiasm heralds Thijs Vervloet’s return to Tongerlo. This former doctor’s home has been entirely refurbished with alfresco dining in the garden and five deluxe guestrooms. Luxury is the bedrock of the high-end establishment from its Gallic poise and floor-to-ceiling windows that flood the interior in light to the cosily intimate drapes and made-to-measure porcelain tableware by Pieter Stockmans! A champion of the ingredient, Vervloet’s culinary signature seeks to place his classical background and training at the service of a demanding score underpinned by sensitivity and know-how. Everything is prepared on the spot, so, when he presents his emblematic dish of no less than four different versions of langoustine (including a shellfish consommé to die for!), you know that you are in for a festival of flavour. His melt-in-the-mouth suckling lamb with proper crackling and a creamy-crunchy gratin dauphinois, crisp green peas and a punchy gravy is in exactly the same delicious vein. This banquet ends on a similar high note, as your coffee is escorted by a trolley piled high with wickedly enticing sweet titbits. The variety of the à la carte menu is eminently noteworthy, as are the insightful wine-food pairings of sommelier, Tom, and Lore’s attentive service. Maison Colette has clearly puzzled and pondered over every tiny detail."
@nchavotier
"Cuisine de produit locaux mais avec des racines françaises marquées. G Melis"
@gems_restaurants