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Discover all our Chefs
Relais & Châteaux Chef

Bart De Pooter

Chef - Relais & Châteaux

Bart De Pooter
Member Relais & Châteaux from 2018
Laarstraat 22
2840 Rumst



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Story of a Chef

How did you become a chef?

I’ve always had a love for excellent food. That’s why I decided to follow my instinct and my passion and started studying to become a chef at the age of 14. I was and still am determined to give guests a magical time and a truly unique experience.

How would you define your cuisine?

I think that a “contemporary and avant-garde cuisine where the product always plays the leading part in the dish and cuisine that contains a lot of different flavour sensations”, says it all.

What are your favorites products and criteria for choosing?

My motto has always been “local if possible, but the best out of the world”. At Pastorale, we have our own vegetable garden with homegrown herbs and vegetables that we use in our dishes. So, you can interpret the word ‘local’ quite literally. Our fresh peas and verbena are for example my favourite ones to work with. But I also love creating dishes with asparagus, Holstein beef and sea bass.

What is your signature?

A strong visual dish with a base of fresh vegetables added with a high-quality piece of meat or fish topped off with homegrown herbs.

What professions surround you and what would you like to pass on to them?

A kitchen is not created by a recipe. A kitchen is created by a team, a constant factor, a philosophy and a personality. I am very happy to share my techniques and experiences with the other chefs in my kitchen. That’s why our team’s motto is “ONE TEAM • ONE PHILOSOPHY • ONE TARGET”.

Do you have a Chef’s tip for Sunday cooking?

On a Sunday, I really just open my refrigerator, see what’s inside and start cooking with it. It’s all about keeping it simple, going back to the basics and creating an entire dish around one product. For example, I love preparing a piece of Holstein beef on the barbecue, accompanied by a delicious vegetable salad.