Bassud
In het centrum van Torhout brengt chef Jan Devos een verfijnde lokale keuken. Zo combineert hij tomaten met sappige mosselen en butternut verrijkt met vadouvan. Daarna volgt knap gegaarde schelvis met texturen van bloemkool, handgepelde grijze garnalen en intense jus van schaaldieren. Kalfslende uit Schore met gevulde cevennes ui, witloof en saus op basis van beukenzwammen en salie.
About this evening
One table. One chef. One surprise menu.
Tonight the team at Bassud is cooking an exclusive Carte Blanche menu — built from the finest ingredients in the house today. No choice, no menu: just the chef's vision and your seat at the table.
Booking is reserved for Carte Blanche members. First month free, then €1.99 per month.
“Gastronomy is a fleeting art. Every dish we serve tonight is a unique moment, born from the respect for the ingredients that nature provided us today.”— Chef's Vision
A glimpse of the kitchen
3 PHOTOS
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