3 Michelin-starred chef Peter Goossens creates young pigeon and lobster with white asparagus dishes



3 Michelin-starred chef Peter Goossens from Restaurant Hof van Cleve near Ghent in Belgium, talks about his food style, what motivates him when it comes to cooking and how the area influences both his cooking and his menu at the restaurant. Peter’s sous chef creates a dish of young pigeon Anjou, served with sage, cauliflower and burnt shallot. This is followed by a local lobster dish called lobster Oosterschelde, served with sea aster, green pea and white asparagus.

Leave a Reply

Your email address will not be published. Required fields are marked *

20 comments