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Patio at WIllem Hiele
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Willem Hiele
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Willem Hiele
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Willem showed me all the food he grows on site for the restaurant.
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He adjusts his menus acccording to what's available that day.
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These will be used on the side of one of our dishes today.
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Willem Hiele
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Herbs in containers
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Willem Hiele
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Chickens at Willem Hiele
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Willhem Hiele
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Willhem Hiele
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The swing set from when Willem was a young boy.
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Main dining room at Willem Hiele
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This is the house WIllem grew up in. Upstairs through that door was where they slept.
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Door at Willem Hiele
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Another dining area at Willem Hiele
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WIllem Hiele
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Willem Hiele
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Starting my lunch.
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Willem Hiele
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Mussels Beignet, beer sepia, fennel, sweet pea and Morrocan pea cream with sumac. Polenta Cracker, chicken, hummus, avocado.
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Mussels Beignet, beer sepia, fennel, sweet pea and Morrocan pea cream with sumac.
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Polenta Cracker, chicken, hummus, avocado.
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Razor Clam Tartare, Belgian caviar, bergamot, crithmum (sea fennel) cream, quinoa
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Razor Clam Tartare, Belgian caviar, bergamot, crithmum (sea fennel) cream, quinoa
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Bread and olive made by WIllem Hiele
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Gillardeau oyster, horseradish, pickled red onion
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Sea bass marinated in fermented onion juice, lime and coconut. Ceviche, sea bass, beet, calamansi, cashews, coriander cream
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These brown shrimp (crangon crangon) are from the North Sea. They have a very distinct but delicate flavor, and are tender, juicy and delectable. They are time consuming to peel because they are so small. First you twist the head to detatch it and pull of
