Vrijmoed
Gent, Belgium
⭐2 Stars
The Experience
From Michelin Guide
Michaël Vrijmoed is light years from your run-of-the-mill type of chef. Committed body and soul, he harnesses his phenomenal creativity and extensive technical knowhow to the service of fine food, combining pedigree Gallic recipes with traditional fermentation techniques and exotic influences. His stellar reputation is also due to his unabridged passion for vegetables, which comes to the forefront in his vegetarian Purs menu, as he relentlessly coaxes the best out of each ingredient. Examples include rich buttery al dente house-made pasta with lightly marinated cucumber tagliatelle, sea buckthorn berries and a subtle herb oil. The chef prepares this dish tableside, paired with a velvety cream of Zeeland mussels, iodine-rich samphire and razor clams that add a playful note. Such exuberant, occasionally complex harmonies are fully emblematic of the talent of chef Vrijmoed. You can rely on the sommelier for inspired and informed insights to enhance your dining experience in this stylish contemporary town house that blends elegance and Art nouveau details.
Unique Things
From Visitor Experiences
Commitment to Sustainability and Local Sourcing: Vrijmoed emphasizes sustainability by using locally sourced ingredients and supporting local farmers and producers. Chef Michaël Vrijmoed personally visits local markets to handpick the freshest seasonal ingredients, ensuring dishes reflect the best of the season while contributing to the community.
Fusion of Traditional Fermentation and Exotic Influences: Chef Michaël Vrijmoed combines pedigree Gallic recipes with traditional fermentation techniques and exotic influences, creating complex and exuberant flavor harmonies. This approach is exemplified in dishes like house-made pasta with cucumber tagliatelle, sea buckthorn berries, and herb oil, prepared tableside for an interactive experience.
Elegant Setting in a Restored Mansion with Art Nouveau Details: The restaurant is housed in a beautifully restored Ghent mansion featuring lilac and white façades, dark paneling, stained glass windows, and a blend of historical and modern design elements. The intimate yet vibrant ambiance is enhanced by the chef's personal involvement in welcoming guests, creating a unique and memorable dining atmosphere.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Michelin-starred restaurant Vrijmoed in Gent include:
Pork cheeks (confits): Used in a signature dish combined with goose liver, roasted spring onions, and saltcrust-baked Cevenne onions, showcasing rich, slow-cooked flavors and traditional techniques.
Goose liver: Paired with pork cheeks in a refined confit dish, adding luxurious and creamy textures.
Cevenne onions: Prepared saltcrust-baked, these onions bring a sweet, caramelized depth to dishes, notably in the pork cheeks confit.
Sea buckthorn berries: Featured in a creative dish with house-made pasta and cucumber tagliatelle, these berries provide a bright, tart contrast enhancing the overall flavor profile.
Herbs and vegetables: Chef Michaël Vrijmoed emphasizes vegetables and herbs, such as in the herb oil accompanying his pasta dishes and in the pistachio grape and green herbs dessert, reflecting his passion for freshness and seasonality.
These ingredients reflect Vrijmoed's commitment to local, seasonal produce and a balance of traditional and innovative culinary techniques, resulting in dishes that are both refined and vibrant.