It's en vogue these days: when you have a restaurant worth 3 or 2 Michelin stars, you hand in those stars after a couple of years - because of the constand stress, financial troubles, lack of inspiration, whatever.
This time it's chef Bart Desmidt of restaurant Bartholomeus in Knokke-Heist who's decided to stop with his two-star restaurant. Sergio Herman, Geert van Hecke, Luc Bellings and Kobe Desramaults did it before him.
At the end of this year Bartholomeus will close. Then, after a couple of months, Desmidt will reopen a new concept at the same place and probably under the same name. More intimate, cooking in the middle of the restaurant.
We were dining there in May last. Now, between us we had decided not to go there anymore. The reason? Bart (we know him since he was a little boy) cooks with a lot of pure butter. All his sauces are very rich in fat. My system can't bear a lot of fat anymore. So that's why we now go to places where the cook uses more olive oil or less butter. Like for instance La Guera. Never got sick after eating there!
So we won't mind very much that the restaurant won't be there anymore. Because even with his new concept, Bart will continue to use the ingredients he's used to.
Hello everyone! I'm a writer of historical fiction next to being a pensioned teacher. I like to share my views on life and actuality, along with bringing you interviews with bestselling authors and guest blogs.
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