"Willem Hiele brings the philosophy of the local produce of the polder landscape into his dishes in a beautiful way." - Gault&Millau


Chef
Willem Hiele has transformed the fisherman's house of his parents in
the Belgian polders into a wonderful restaurant that exudes an authentic
atmosphere. Fire, nature and local produce are all vital in Hiele's
minimalist cuisine, which consistently creates a surprising diversity of
flavours. Each dish has layers of complexity, yet at the same time
always goes to the essence. The ingredients are pure and only receive
the minimal treatment they need to bring out their flavours to the full.


Local
produce is key to Willem Hiele's cookery. Originating from Ostend, and
descended from eight generations of sea fishermen, Hiele brings the pure
natural power of the sea and its environs into his cuisine. He seeks
his inspiration very locally and moulds it into dishes without frills.
Foraged wild asparagus is combined with skin-fried halibut. Mixed with
new plum blossom, the juice from windfall apples forms the basis of a
perfect vinaigrette. Sloe ice cream from the polders brings the
gastronomic adventure to a divine conclusion.


It is therefore no surprise that Willem Hiele has drawn praise from both Michelin and Gault&Millau.


With texts by Evelien Rutten, original recipes and food stories by Willem Hiele and authentic photos by Pieter D'Hoop.


Text in English and Dutch.