Willem Hiele: Zeevuur / Seafire
Willem Hiele, Evelien Rutten e.a.
Chef Willem Hiele transformed his parental (fisherman’s) house in the Belgian polders into a wonderful experience restaurant that exudes an authentic atmosphere. Fire, nature and local products are vital in Hiele’s minimalist cuisine, which invariably creates a surprising taste diversity. Each plate is layered, but always goes to the essence. The ingredients are pure and only receive the minimal processing they need to fully display their flavors.
Terroir is a key word in the kitchen of Willem Hiele. Originating from Ostend, as the descendant of the eighth generation of sea fishermen, Hiele extends the pure natural power of the sea and its surroundings into his kitchen.
He seeks his inspiration very locally and pours it into dishes without frills. Self-picked dune asparagus is combined with halibut fried on the skin. Blended with new plum blossom, the juice from fallen apples forms the basis of a perfect vinaigrette. Blackthorn berry ice from the polders is the heavenly end to a gastronomic adventure. It is therefore no wonder that Willem Hiele was praised by both Michelin and Gault & Millau.