Danny Vanderhoven (Lanaken)
Danny Vanderhoven is a 1 Michelin star restaurant that opened its doors in 2011 in a domestic villa along the N 78 in Rakem. The place boasts a comfortable, eclectic and modern interior with contrasting arty elements.
Some of the artworks are made by the chef’s girlfriends Ineke Dols and are also for sale. In summer, guests can enjoy a beautiful terrace with a view on the outdoors. The restaurants offers place to 30 diners, spread over two dining rooms of which one connects to the open kitchen.
Pictures in cooperation with Shoot That Food.
Chef Danny Vanderhoven and his charming partner Ineke Dols manage the restaurant and together they quickly gained a 15/20 score on Gault Millau and 1 Michelin star.
Danny Vanderhoven is a remarkable chef with an accountancy diploma and experience in the metal industry. In 2007, Danny decided to follow his passion and cooking became his full time profession.
The chef is completely self-taught and gained experience in top class restaurants such as La Butte aux Bois, Vivendum and Aan Tafel bij Luc Bellings. Danny Vanderhoven serves his guests refined and creative flavor combinations, which do not only look exciting but always have a perfectly balanced taste sensation. Danny prefers to work with recognizable products and often chooses for local produce. Danny’s girlfriend Ineke Dols is responsible for the service and together with the rest of the team she ensures a warm welcome for the restaurant’s guests.
We enjoyed the chef’s menu on the 15th of October 2013:
Amuses on vinyl:
Crisps of sepia with prawns, shrimps and cream of peanut
Tuna roll with an ointment of macedamia nuts and sweet and sour cucumber
Potato in five ways: Maaskei (potato with edible filtered clay), crumble, foam, slice and diced marinated in sour cream
Foie gras, veal sweetbreads, cream of teriyaki, pata negra, shallot sorbet, mango chutney (served on handmade porcelain)
Wine: L’ Allée des Frênes, Bordeaux 2012
Mussels & clams, bulgur, celery, cream of banana, lime leaf, foam tom ka kai, gel of citrus
Wine: Domaine Gibault, 2012, Sauvignon Blanc, Touraine -Loire
Langoustine & lacquered pork belly, tomato tapenade, tomato, chili and sesame foam
Wine: Macon Uchizy, Raphael Sallet 2012, Burgundy
Balkenbrei (blood sausage) with chocolate, apple, beetroot, rillettes of guinea fowl and foie gras ice
Wine: Beblenheim Riesling 2006 , Alsace Trapet
Spring chicken Peyriquet Landes, cream of rocket, beech mushrooms, orange, gel orange, golden ball with orange, peanut cream and black quinoa
Wine: Negru de Purcari 2008 , Moldova
Cheese Plate: Stilton, goat cheese washed in cranberries, Fleur de Fagne, Vacherin Mont d’Or, in Amarone washed cow’s milk cheese
Wine: Vino Bianco Catavela 2011, Denavolo Giulio Armani, Italy
Ganache, gel of white and dark chocolate, cream of ponzu, coconut, kalamansi sorbet, yuzu cream and grapefruit
Wine: Brumont, Gros Manseng doux , Gascony
Coffee & sweets
Danny offers very interesting matching wines and a great wine menu. We tasted a wide variety of wines, with some surprising organic highlights.
The “Belgian Taste Buds” Experience
Danny Vanderhoven offers an interesting gastronomic experience in a remote region in Limburg. The chef loves to experiment and that is reflected in his dishes. Some combinations still have to be optimized to create a perfect flavor balance, but the overall experience is pleasantly surprising and curiously delicious!
Belgian Taste Buds:
– Food Buds 7.5/10
– Wine Pairing Buds 7.5/10
– Price/Quality Buds 7.5/10
– Service Buds 7.5/10
– Experience Buds 7/10
Restaurant Danny Vanderhoven
Tel: 0032 89 24 05 26
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