De Pastorale

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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

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

(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

(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.

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)