I was immediately excited to visit restaurant Le homard et la moule in Bredene when I saw the picture of chef Donald Deschagt. His story about using seaweed and his own picked flowers and plants is fascinating. When the weather permits you can find Donald enjoying his own foodie tour when foraging in the dunes of Bredene. He enjoys being near the sea every day.
The cuisine is pure, light and the chef loves to surprise his guests.
Lovely North Sea shrimps on amazing blue plates. Did you know the Belgian shrimps are cooked on board of the trawlers? Of course they have to be eaten fresh. They are a real tasty delicacy!
A colourful dessert of red fruits decorated with elderflower blossom, hand picked in the dunes at Bredene.