Bredene - 'Cooking is an art'

Le Homard et La Moule – Donald Deschagt
Bredene

homard

Artist Katja Novitskova has researched the changes in the ecology of the Belgian Coast as a consequence of climate change. Seaweed chef Donald Deschagt has for eight years now been a passionate user of seaweed. He is aware of the changing ecology of the Coast, and is finding sustainable ways of using it. With the sea as his backyard, it is a logical choice to work in the kitchen with all that the sea has to offer.

Seaweed has been declared to be the vegetable of the future, and Donald makes eager use of that trend.

 
Menu

Donald Deschagt presents a three-course ‘Bord de Mer’ lunch menu on Wednesday, Friday and Sunday midday at € 39 accompanied by a few words of explanation about seaweed.

 
Extra! 

Starting in June, you can go on a seaweed walking tour with Chef Donald.

 

More info and reservations: www.lehomardetlamoule.be