Michelin-starred kitchen without electricity.

Last summer, Frédéric Morel's team realized this idea at the Vincke farm in Everswinkel.

 

Ibérico pigs are kept free range here. At the menu event at the 2-star restaurant Cœur D'Artichaut in the beautiful courtyard, a 6-course menu was archaically prepared in the outdoor kitchen using only fire and served by torchlight and candlelight.

 

An event that everyone involved liked so much that a repeat event over four days next June is firmly planned.  

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June 5-8, 2024

(6th, 7th & 8th are fully booked)

Strictly limited

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