Pastorale** - Discover More

Fingerfood

north sea crab

caviar “imperial” - ginger - meyer lemon - wild garlic

eastern scheldt lobster

young cauliflower - chanterelle - amarillo pepper

red mullet

sashimi - radish - green tomato - strawberry - coffee oil

young celeriac & suckling veal

cedar - oat - mustard leaf - fermented chestnut mushroom - ribeye roasted on the bone - sechuan pepper

squid

carpaccio - garum of young herring 2020 - eastern scheldt eel on the BBQ

squid

carpaccio - garum of young herring 2020 eastern scheldt eel on the BBQ

sole

grilled on the bone - razor clam - asparagus from werchter - whey - caper leaf

skate

poached in pistachio milk - morel - wild garlic - peruvian mint

lamb from texel

koji aged - sea kale - broad bean - cucumber - lamb gravy with juice of barbecued cucumber

rhubarb

syrup waffle - coffee from chicory root

Rhubarb

syrup waffle - coffee from chicory root

millefeuille

melon - strawberry - cherry blossom - verbena cream

flower millefeuille

melon - strawberry - cherry blossom - verbena cream

flower millefeuille

melon - strawberry - cherry blossom - verbena cream

Golden truffle

fennel - orange

Bart De Pooter & Stamatios Misomikes

Meet Stamatios Misomikes, the talented Executive Chef of Pastorale restaurant since November 2018.

Jan Fabre

Astronaut directing the sea

Our vegetable garden, our biotope

The cozy, casual atmosphere of Pastorale at your home?

Especially for you, we’ve bottled it in our jars with homemade rhubarb, fresh vanilla and home-grown rosemary. Delicious to eat it straight out of the jar or on a sandwich, on your own or to share. Bart’s suggestion: Add a scoop of freshly made vanilla ice cream and some raspberries. Provide two spoons, candlelight and some romantic music to top off the dessert. Can't get enough of our rhubarb? Then download the recipe here and bring out your inner chef!

Fingerfood

(winter 2022)

Fingerfood

(winter 2022)

Fingerfood

(winter 2022)

Scallop

lukewarm - turnip - shiitake - nasturium caviar “oscietra”

(winter 2022)

red gurnard

barbecue - pumpkin - elderberry - caper - dashi of dried and lightly smoked pork

(winter 2022)

crêpe ‘suzette’

yeast chantilly - raisin - black truffle - ‘kamut’ pepper

(winter 2022)

doyenne du comice pear

vacherin mont d’or - purple carrot - saké lees

(winter 2022)

oyster

lightly smoked - daikon - Meyer lemon - algae - champagne

(2021 takeaway christmas)

scallop

burned celeriac - white kombu - fermented mushroom tea - “Imperial” caviar

(2021 takeaway chrismas)

langoustine

poached in beer - winter cabbages - avocado - plankton

(2021 takeaway christmas)

guinea fowl

roasted with vine leaves - tubers - grains - date - saffron - black truffleel

(2021 takeaway christmas)

Monkfish

grilled - pumpkin - chicory - kaki

(2021 takeaway christmas)

mont blanc

“Pastorale style” - pineapple - chestnut - raisin

(2021 takeaway christmas)

fingerfood

(winter 2021)

fingerfood

(winter 2021)

fingerfood

(winter 2021)

oyster l’etoile

grilled - broccoli - leek mirin

(winter 2021)

squid

grilled on the bbq - sea urchin - pumpkin - pickled pine cone - galangal

(winter 2021)

monkfish

sprout - jerusalem artichoke - walnut - white truffle - beurre blanc with monkfish liver

(winter 2021)

citrus

coconut - coffee - lemongrass

(winter 2021)

beetroot

lingonberry - sheeps milk

(winter 2021)

Fingerfood

(summer 2021)

fingerfood

(summer 2021)

fingerfood

(summer 2021)

fingerfood

(summer 2021)

skate

poached in farm butter - herb hay - sea kale - potato - cucumber - orange blossom

(summer 2021)

sea bass

caviar - kohlrabi bean - pea - verbena

(summer 2021)

suckling pig

cooked with cedar wood - broad bean - zucchini - wasabi - mint

(summer 2021)

mignardise

blackberry - dark cacao - herbs

(summer 2021)

cherry

tamarillo - pine cone - skyr

(summer 2021)

hamachi

sashimi - green tomato - zucchini - basil

(2021 takeaway easter)

pizza

green asparagus - herbs - radish - flower

(2021 takeaway easter)

monkfish

potato - young artichoke - salty plants

(2021 takeaway easter)

asparagus

young leek - gray shrimps - capers

(2021 takeaway easter)

easter bread

floral farm butter

(2021 takeaway easter)

lamb neck

broccolini - mustard leaves - mexican mole

(2021 takeaway easter)

Easter egg

(takeaway easter 2021)

FINGERFOOD

(WINTER 2020)

FINGERFOOD

(WINTER 2020)

FINGERFOOD

(WINTER 2020)

GARDEN

KOMBUCHA OF GREEN APPLE - AVOCADO - NASTURTIUM

(WINTER 2020)

ZEELAND OYSTER

KOHLRABI - GARLIC - HORSERADISH - CEDRAT

(WINTER 2020)

VEAL HART

BURDOCK ROOT - LETTUCE - POMEGRANATE - SPICES

(WINTER 2020)

SKREI

POINTED CABBAGE - WINE LEAVES IN PICKLE - TARRAGON - YOGHURT

(WINTER 2020)

JOHN DORY

CELERIAC - RADISH - BLACK TRUFFLE

(WINTER 2020)

GUINEA FOWL

FURIKAKE SPICES - KALE - RICOTTA - MEDLAR - SUNFLOWER SEEDS

(WINTER 2020)

PORK NECK

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

(Summer 2020)

Fingerfood

(Summer 2020)

Fingerfood

(Summer 2020)

garden

Chickpea taco - flowers

(Summer 2020)

garden

Asparagus - ricotta - egg yolk - caviar

(Summer 2020)

Holstein beef

artichoke - young cabbage - grains - summer berries

(Summer 2020)

blue lobster

mushroom - potato - sea urchin

(Summer 2020)

Sweetbread

Zucchini - dill - horseradish - goat cheese

(Summer 2020)

Barbary duck

eggplant - cherry - pine cones - olive

(Summer 2020)

Pumpkin seed

sea buckthorn - honey - white chocolate

(Summer 2020)

Apricot

peach - meringue - fresh almond

(Summer 2020)

Flowers

greek yoghurt - elderflower - rose - thyme

(Summer 2020)

Sweets

(Summer 2020)

Sweets

(Summer 2020)

Fingerfood

(autumn 2019)

Fingerfood

(autumn 2019)

Fingerfood

(autumn 2019)

large langoustine

escabeche - caviar

(autumn 2019)

pheasant

'en cocotte' with a crust of dried leaves

(autumn 2019)

Venison

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

(autumn 2019)

Venison

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

(autumn 2019)

breton sole

puntarella - salty plants - kombu

(autumn 2019)

hare

pink long shallot - chervil root - wild mushroom

(autumn 2019)

radicchio

beetroot - cranberry - red shiso

(autumn 2019)

Apple

Chicory - Caramel

(autumn 2019)

Arriba chocolate

tonka bean - buddha's hand

(autumn 2019)

Sweets

(autumn 2019)

Sweets

(autumn 2019)

Sweets

(autumn 2019)

Fingerfood

(Summer 2019)

Fingerfood

(Summer 2019)

Fingerfood

(Summer 2019)

garden

chickpea taco - flowers

(summer 2019)

octopus

bean - sweet pepper - red pepper - saffron

(summer 2019)

sea bass - crab

watermelon - cucumber - elderberry

(summer 2019)

pork - eel

chard - leek - cherry - star anise

(summer 2019)

Sweetbread

squash blossoms - young cauliflower - pollen

(summer 2019)

apricot

fennel - sheep milk

(summer 2019)

roses

strawberry - rhubarb - garden herbs

(summer 2019)

SWEETS

(summer 2019)

SWEETS

(summer 2019)

SWEETS

(summer 2019)

Fingerfood

(Winter 2019)

Fingerfood

(Winter 2019)

Fingerfood

(Winter 2019)

garden

radish - turnip - sea salad - horseradish

(winter 2019)

Hamachi

pumpkin - guava - walnut - lemon

(winter 2019)

Calf's heart

chervil root - lychee - burrata - fermented tomatillo

(winter 2019)

zeeland mussel

cockles - cabbage - kelp - avocado

(winter 2019)

John dory

winter leek - jasmin

(winter 2019)

Pigeon

birch juice - purple curly kale - yoghurt - seeds

(winter 2019)

young goat

cereals - Jerusalem artichoke - apple - wheatgrass

(winter 2019)

truffle

dark beer - cottage cheese - oxalis

(winter 2019)

yuzu

kumquat - carrot - shiso - kimchi

(winter 2019)

Sweets

(winter 2019)

Sweets

(winter 2019)

Sweets

(winter 2019)

Fingerfood

(Autumn 2018)

Fingerfood

(autumn 2018)

Fingerfood

(autumn 2018)

garden

mushroom - chickpea - parsley

(autumn 2018)

Scallops

caviar - salsify - dashi - chives - egg yolk

(autumn 2018)

Fawn

juniper - carrots - pine nuts - thyme

(autumn 2018)

Wild sea bream

foie gras - kimchi - radish - passion fruit - coriander

(autumn 2018)

Turbot

brussels sprouts - topinambour - dill - white truffle

(autumn 2018)

Pheasant

red beet - coffee milk - sweet onion - cranberry

(Autumn 2018)

hare

(autumn 2018)

Apple

Chicory - Caramel - lemon grass

(Autumn 2018)

grape fruit

tofu - mint - honey

(autumn 2018)

Sweets

(autumn 2018)

Sweets

(autumn 2018)

Sweets

(Autumn 2018)

eastern scheldt lobster

sweet pea dashi - strawberry - camomile

(spring 2018)

sea-bass

avocado - coriander - tomato seed oil - caviar imperial

(spring 2018)

Rhubarb

Red chicory - pecan nut - cedarwood

(Spring 2018)

garden

white asparagus - bronze fennel - ricotta

(Spring 2018)

Monkfish

(Spring 2018)

Sweets

(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)

Sebastian Sandor & Bart De Pooter

Meet Sebastian Sandor, the Executive Chef of Pastorale restaurant from September 2016 until November 2018.