|
Growth strategy pays off for top Belgian restaurant
|
Copyright: Reuters
April 12, 2012
|
Chef Gert De Mangeleer, 34, has taken Hertog Jan to the top of the culinary world with a cooking style based on fresh, local ingredients and perfection in preparation. "The taste wasn't good, the quality wasn't good. So that was why we decided to start (cultivating) vegetables and flowers and herbs by ourselves," De Mangeleer said. Three restaurants in Belgium and 106 restaurants worldwide were awarded the top three-star rating in the 2012 Michelin Guide...
Read More (opens new link to source) |
All News
Note: The story above links to an external site and was free from registration requirements at the time it was selected. Because Foodservice.com has no control over information outside of our site, the availability and status is subject to change.
|
Thoughts and Comments? Post as a member of Foodservice.com or Facebook below
|
|
