The chef
Trajectory
Chef Matthias Speybrouck cooked with Piet Huysentruyt in 'Le Lutin Gourmand', Sergio Herman in 'Oud Sluis' and Kobe Desramaults in 'In de Wulf' and 'De Vitrine', among others. Over the years he created his own style, which he himself prefers to describe as 'Rough and Refined'.
Va et Vient according to Michelin
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Va et Vient according to Gault & Millau
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North Sea Chef
Matthias is also part of the NorthSeaChefs, an a-commercial organization that encourages chefs, amateur cooks and consumers to responsibly handle unloved and lesser-known fish species and bycatch caught by Belgian & Dutch fishermen. For example, Matthias' favorite North Sea fish is pollock.
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