Cuisine:

• French
• Belgian
• Dutch

Ter Euwen Description:
Chef Dirk Van Tichelen studied at the Hotelschool Ter Groene Poorte in Bruges, then started off his career by working at a fair in Taejong (South-Korea) for 4 months.
He uses mainly Belgian ingredients, including some that have been forgotten mostly, such as whiting, pork legs or veal’s head. When there is fish on the menu, it will be "free range", not bred.


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