Fleur de Lin

Mastercook Lode De Roover discovered his calling as a child and made his way through the finest kitchens in the country. In 2010 he won the Prosper Montagné competition and earned the title "Belgium's First Chef 2011". In 2013 he opened "Fleur de Lin" together with partner Barbara Dhondt in the renovated walls of a former flax mill on Lokerenbaan.

The industrial character of the old spinning mill, with its imposing volumes and authentic details, creates a sober and contemporary setting where all attention goes to the plate. Barbara takes care of the warm welcome in the dining room, while Lode pursues perfection in the open kitchen. "Fleur de Lin" has proudly carried a Michelin star for years, a testament to the unwavering consistency and quality that define the restaurant.

On the plate, Mastercook Lode De Roover leaves nothing to chance. From the millimeter-precise vegetable cuts to the exact cooking times, every detail matters. His signature dish, grilled langoustine with lemon grass oil and foam of cheese whey and langoustine jus, he prepares personally at the table. Fresh pasta with plankton, line-caught sea bass with chanterelles and hand-peeled shrimp, or a Barbary duck with a deeply felt jus and seasonal vegetables: these are dishes that impress through their flavorful harmony and the quality of each individual ingredient.