Bart De Pooter

Pastorale, projects, passion and pleasure

Golden truffle

fennel - orange

Bart and Sebastien

(spring 2017)

Jan Fabre

Astronaut directing the sea

Our vegetable garden, our biotope

The Pastorale team is known for their everlasting positivism. Therefore, we decided to make the best of the current situation and use this time to experiment with different ingredients and to come up with new dishes. In addition, we’ve expanded our vegetable garden with new herbs and fresh rhubarb as a result.

Fingerfood

(winter 2020)

Fingerfood

(Winter 2020)

Fingerfood

(Winter 2020)

garden

Kombucha of green apple - avocado - nasturtium

(winter 2020)

Zeeland oyster

bouillon - slightly smoked - kohlrabi - garlic - horseradish - cedrat

(Winter 2020)

Veal hart

matured for 35 days - burdock root - lettuce - pomegranate -spices

(Winter 2020)

Skrei

Cured in miso - pointed cabbage - wine leaves in pickle - tarragon - yoghurt

(Winter 2020)

John dory

cooked in milk and butter - celeriac - radish - black truffle

(Winter 2020)

Guinea fowl

roasted - furikake spices - kale - ricotta - medlar - sunflower seeds

(Winter 2020)

Pork neck

Slowly cooked in green tea - eggplant - olive - grains

(Winter 2020)

Pear

Straw wine - vacherin mont d'or

(Winter 2020)

Tamarillo

Red bell pepper - hibiscus - hoshigaki fruit

(Winter 2020)

Sweets

(Winter 2020)

Sweets

(Winter 2020)

Sweets

(Winter 2020)

Fingerfood

(Winter 2019)

Fingerfood

(Winter 2019)

Fingerfood

(Winter 2019)

Large langoustine

lightly smoked - escabeche - caviar

(Winter 2019)

Pheasant

'en cocotte' with a crust of dried leaves

(Winter 2019)

Venison

smoked garlic Oat root - Jerusalem artichoke - ‘no waste’ bouillon

(Winter 2019)

Venison

smoked garlic Oat root - Jerusalem artichoke - ‘no waste’ bouillon

(Winter 2019)

Breton sole

in papillote on the bbq - puntarella - salty plants - kombu

(Winter 2019)

Apple

Chicory - Caramel

(Winter 2019)

Radicchio

Beetroot - cranberry - red shiso

(Winter 2019)

Sweets

(Winter 2019)

Sweets

(Winter 2019)

Sweets

(Winter 2019)

Fingerfood

(Summer 2019)

Fingerfood

(Summer 2019)

Fingerfood

(Summer 2019)

garden

Chickpea taco - flowers

(Summer 2019)

Octopus

Grilled - Sobrasada

(Summer 2019)

Line caught sea bass - crab

ceviche - barbecue - cucumber - elderflower

(Summer 2019)

Pork - Eel

Slowly cooked pork belly - smoked eel

(Summer 2019)

Zucchini flower

Young cauliflower - pollen - sweetbread baked crispy - thyme butter

(Summer 2019)

Apricot

Fennel - Sheep milk

(Summer 2019)

Strawberry

Rhubarb - Garden herbs

(Summer 2019)

Sweets

(Summer 2019)

Sweets

(Summer 2019)

Sweets

(Summer 2019)

garden

mushroom - chickpea - parsley

(autumn 2018)

turbot

brussels sprout - topinambur - dill - white truffle

(autumn 2018)

red beet

matured in hay - sweet onion - cranberry

(autumn 2018)

(autumn 2018)

scallop - caviar

salsify - dashi - chive - egg yolk

(autumn 2018)

hare

(autumn 2018)

eastern scheldt lobster

sweet pea dashi - strawberry - camomile

(spring 2018)

sea-bass

avocado - coriander - tomato seed oil - caviar imperial

(spring 2018)

onion

garlic

(Spring 2018)

pigeon

jasmin smoked

(spring 2018)

gillardeau oyster

caviar

(spring 2018)

axuria lamb

broccoli sprouts - mole

(spring 2018)

gillardeau oyster

(spring 2018)

john dory

hazelnut butter

(winter 2017)

black salsify

coffee - hazelnut - fermented mushrooms - truffle

(winter 2017)

garden

green beans - fennel - mozzarella - savory

(summer 2017)

Tomato

new herring

(spring 2017)

(summer 2017)

Sweetbread

cauliflower

(summer 2017)

Porcelain flowers

Kirsten Spuijbroek

Stone garden

healthy finger food

(summer 2017)

Scallops

radish - horseradish

(2010)

Pauillaclam

morels

(2007)

Garden

(2007)

Just a little bit nuts

(2003)

Smoked sole

oyster - fresh lactic acids - cucumber

(2003)

Blueberries

cake - foam - jus - granité - marshmallow

(2003)