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Chef Geert Van Hecke of De Karmeliet - Brugge, Belgium

De Karmeliet
Amuse Bouche: Partridge Mousse, Tartine of Red Beet and Herring Mousse, and Oyster with Green Apple and Cucumber
Amuse Bouche: Partridge Mousse, Tartine of Red Beet and Herring Mousse, and Oyster with Green Apple and Cucumber
Fillet of John Dory with Haitian Black Salt, Leek, Shellfish, Light Cream, Poutarge, and Jelly with Sea Urchin and Scrambled Egg
Fillet of John Dory with Haitian Black Salt, Leek, Shellfish, Light Cream, Poutarge, and Jelly with Sea Urchin and Scrambled Egg
Roasted French Scallops, Salsify, Juniper Berries, and Hazelnut Butter
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
Langoustine
Langoustine
Langoustine
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
Chef Geert Van Hecke
Mango with Chocolate, Coconut Cream, and Pistachio
Mango with Chocolate, Coconut Cream, and Pistachio
Sweet Assortment
Sweet Assortment
Sweet Assortment
Sweet Assortment
De Karmeliet
De Karmeliet
1 of 21
Amuse Bouche: Partridge Mousse, Tartine of Red Beet and Herring Mousse, and Oyster with Green Apple and Cucumber
Amuse Bouche: Partridge Mousse, Tartine of Red Beet and Herring Mousse, and Oyster with Green Apple and Cucumber
2 of 21
Amuse Bouche: Partridge Mousse, Tartine of Red Beet and Herring Mousse, and Oyster with Green Apple and Cucumber
Amuse Bouche: Partridge Mousse, Tartine of Red Beet and Herring Mousse, and Oyster with Green Apple and Cucumber
3 of 21
Fillet of John Dory with Haitian Black Salt, Leek, Shellfish, Light Cream, Poutarge, and Jelly with Sea Urchin and Scrambled Egg
Fillet of John Dory with Haitian Black Salt, Leek, Shellfish, Light Cream, Poutarge, and Jelly with Sea Urchin and Scrambled Egg
4 of 21
Fillet of John Dory with Haitian Black Salt, Leek, Shellfish, Light Cream, Poutarge, and Jelly with Sea Urchin and Scrambled Egg
Fillet of John Dory with Haitian Black Salt, Leek, Shellfish, Light Cream, Poutarge, and Jelly with Sea Urchin and Scrambled Egg
5 of 21
6 of 21
Roasted French Scallops, Salsify, Juniper Berries, and Hazelnut Butter
Roasted French Scallops, Salsify, Juniper Berries, and Hazelnut Butter
7 of 21
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
8 of 21
Langoustine
Langoustine "Royale" with Coulis of Green Apple, Belgian Endive, Red Beet, and Curry Sauce
9 of 21
Langoustine
Langoustine "Royale" with Coulis of Green Apple, Belgian Endive, Red Beet, and Curry Sauce
10 of 21
Langoustine
Langoustine "Royale" with Coulis of Green Apple, Belgian Endive, Red Beet, and Curry Sauce
11 of 21
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
12 of 21
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
13 of 21
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
Marble of Goose Liver with Sweet and Sour Fruits and Vegetables
14 of 21
Chef Geert Van Hecke
Chef Geert Van Hecke
15 of 21
Mango with Chocolate, Coconut Cream, and Pistachio
Mango with Chocolate, Coconut Cream, and Pistachio
16 of 21
Mango with Chocolate, Coconut Cream, and Pistachio
Mango with Chocolate, Coconut Cream, and Pistachio
17 of 21
Sweet Assortment
Sweet Assortment
18 of 21
Sweet Assortment
Sweet Assortment
19 of 21
Sweet Assortment
Sweet Assortment
20 of 21
Sweet Assortment
Sweet Assortment
21 of 21
Chef Geert Van Hecke of De Karmeliet - Brugge, Belgium
Photo: Will Blunt | February 2010
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