‘4 mains’ Benoit Dewitte & Even Ramsik (Zingem)
Restaurant Benoit Dewitte is located in Zingem, a small village near Ghent in East Flanders. The restaurant is awarded with a 16/20 score in the Gault&Millau guide and a Michelin star. It is established in a picturesque renovated farmhouse with a beautiful courtyard.
We visited the restaurant for a special “4-mains” dinner, organised by the gastronomic consultancy agency OneBite Consulting. This specialised consulting agency was founded in 2013 by Betty Marais and Laurent Vanparys (also known from Gastros on Tour). Together, the duo uses their passions and skills to offer services to chefs, culinary personalities and companies desiring to create special gastronomical events. Some of their references include events like Culinaria, brands such as Diesel, and avant-garde chefs Sven Chartier, Sang Hoon Degeimbre and Bjorn Frantzen.
Thanks a lot to Piet De Kersgieter for the great pictures of this evening.
On this very special evening Benoit and Bernard Dewitte teamed up with Even Ramsvik (from the Norwegian restaurant Ylajali) to serve a unique ‘4-mains’ menu. For a Dutch review from this great evening, please visit Hot Cuisine De Pierre or Flip’s Fucking Foodblog.
Even Ramsvik – Restaurant Ylajali
Ylajali is a Nordic restaurant located in Oslo. The name Ylajalii comes from a female character in Knut Hamsun’s novel Sult (Hunger). Chef Even Ramsvik gained experience at top restaurants like Régis et Jacques Marcon and Restaurant Oscarsgate. He cooks with top quality and (mainly) regional produce, prepared in creative dishes with a strong focus on purity and simplicity. His dishes reflect the seasons and are inspired by the weather and nature around the restaurant.
Benoit and Bernard Dewitte – Restaurant Benoit en Bernard Dewitte
Belgian brothers Benoit & Bernard Dewitte strive to create an inspiring place where guests can relax and enjoy their culinary art. The brothers work upon pure flavours and fragrances and convert these to a refreshing culinary experience, focussed on simplicity. Their philosophy is that a few ingredients, prepared in unique ways, can create a big gastronomic impact. Benoit is responsible for the kitchen, while Bernard selects and serves the wines. The restaurant is praised for the excellent quality of the products, the impeccable freshness of the ingredients and sophisticated flavours and textures.
The menu of the evening was composed out of 4 snacks, 4 appetisers and 10 dishes (4 from Benoit, 5 from Even, and 1 together). It was an outstanding meal, very well balanced and focused on natural dishes with a local twist (Belgian for Benoit, Norwegian for Even). It is somewhat difficult to judge dishes when they are taken out of their context, but nevertheless we really enjoyed Even’s strong, pure flavours. Benoit’s and Even’s dishes complemented each other very well and their shared focus on the pure and natural, as well as the joy of cooking together, guaranteed a memorable evening. Based on this meal, we can’t wait to come back and discover Benoit & Bernard’s restaurant, as well as travel to Norway and enjoy the Ylajali experience…
Aperitif: Champagne Jérome Dehours-Cerseuil
Benoit: Salsify and cep emulsion
Benoit: Tartare of veal and pickled radish
Even: Chicken skin and stone crab
Even: Shrimps and dill
Benoit: Turnip / Morteau sausage / lentils
Benoit: Wild duck broth / star anise
Even: Quail egg / leek ash
Even: Sea urchin / coffee
Each chef makes a dish based on yellow beet
Wine: Chardonnay La Vigne du Perron Coufe Chien 2011
Benoit: Oyster Gillardeau / horseradish / leek oil
Even: Bonne marrow / Finnish caviar
Each chef makes a dish based on leek
Wine: Carignan Mas Coutelou 2012
Benoit: Confit of leek / lemon / grilled scallop
Even: Chared leek / hazelnut / löjrom
Signature dish by Even
Scallops / juniper
Wine: Savagnin Ratapoil 2011
Signature dish by Benoit
Turbot / Tonka bean
Wine: Viognier Montcalmes 2011
Dish that the chefs have created together
Holstein / celeriac
Wine: Fabio Contato 2009 Lago di garda
Cheese dish by Even
Hitra blà (cow cheese) / herbsalad
Wine: Domaine Vaquer vins doux naturel
Even: plumstones / quark / blackcurrant leaves
Benoit: parsnip / white chocolate / hay
Coffee & Sweets
Belgian waffle / coffee tartelette / snowball from Ghent
Aereted chocolate / spruce / lingonberries
Benoit en Bernard Dewitte
+32 (0) 9 384 56 52
St. Olavs plass 2
+47 222 06 486