AMAZING TURBOT with grilled SQUID by Chef Gert de Mangeleer at 2 Michelin star Hertog Jan in Antwerp

[@nickchannel5364]

Very elegant. Looks exciting to eat after braising with the charcoal.

[@alancats]

There definitely is a lot going on, here, in terms of ingredients and flavors, but, I think it's well thought-out. The chef's skilled technique and attention to detail are obvious. One might say that using a piece of binchotan charcoal to cook the squid tableside is a bit theatrical, but, sometimes, a little theatricality is a nice thing, in fine dining.

[@pierc5141]

beautiful

[@Everthustodeadbeats]

I like the ideas here but there may be too much going on to let any of the main components stand out. chicken skin, beef fat, turbot and squid. its alot. but very good and clean technique by someone who clearly knows what they are doing. I especially like the celery root preparation- cut, grill, dehy, grind, season. sounds great.

[@Tennisisreallyfun]

I agree, the plate is quite busy, but at least the flavors seem to be complementary.

[@Humanprototype-wh8qr]

thats some sick taste full of richness going on. this dish is super tasty i bet.