After training at the Louvain hotel school, immediately went to work in reputed star-ranked restaurants; first in Brittany at the Château de Locquenolé in Lorient, then at Eddie Van Maele’s restaurant in Brussels, among others. In 1987, he and his wife Ann opened their own restaurant Eyckerhof (Michelin 1*), where they welcome anyone looking to enjoy good fare and relax. In a small traditional style farmhouse in the woods a few kilometers north of Brussels, he offers a very personal conception of what he considers “bespoke” cuisine.
Cyndie at Eyckerhof
Langoustine, goose foie gras and wild mushrooms
Ingredients for 4 servings
|Mixed wild mushrooms (chanterelles, meadow mushrooms, hedgehog mushrooms…)||400g|
|Prawns (8/10 per kg)||8|
|Fresh goose liver||400g|
|Mussel juice||1 dl|
Clean and chop the wild mushrooms.
Shell the prawns.
Cut the goose liver into 100g slices.
Boil the mussel juice, and whisk with the fresh butter. Season.
Sauté the wild mushrooms with the chopped shallots in the olive oil and butter, add a little chopped garlic. Season.
Fry the prawns in olive oil, season.
Fry the goose liver escalopes in the olive oil, season.
Arrange the mushrooms in a circle, pressing down. Position the prawns on top and finish with the goose liver escalope.
Pour the whisked butter around the edge.