Debecker_Portrait

Portrait

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.

Interview

Cyndie at Eyckerhof

DEBECKER_Recette_big

Chef’s recipe

Langoustine, goose foie gras and wild mushrooms

Ingredients for 4 servings

Ingredients Quantities
Mixed wild mushrooms (chanterelles, meadow mushrooms, hedgehog mushrooms…) 400g
Prawns (8/10 per kg) 8
Fresh goose liver 400g
Mussel juice 1 dl
Fresh butter 120g
Chopped shallots 1
Olive oil DQ
Garlic clove DQ
Salt, pepper DQ

 

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.

Where is this restaurant

Address:
Eyckerhof
Spuistraat 21
2880 Bornen-Hingene
BELGIUM
www.eyckerhof.be

Last update: 19 February 2016