The Culinary Journey at Carcasse: A Young Chef's Mastery

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🍽️ Introduction to Carcasse

Carcasse by Dierendonck, located in Koksijde, Belgium, has quickly established itself as a premier dining destination since its opening in 2015. Within just two years, the restaurant earned its first Michelin star and is now recognized as the fifth-best steak restaurant in the world. A remarkable feat, especially for a venue that prides itself on the artistry of meat preparation and presentation.

👨‍🍳 Meet Chef Timon Michiels

At the helm of Carcasse is 26-year-old head chef Timon Michiels, who has already made waves in the culinary world. Trained under renowned chefs like Peter Goossens and Alain Ducasse, Timon's expertise shines through in the dishes he creates. His passion for meat is palpable, and he serves as both chef and mentor to his team, fostering an environment of learning and culinary exploration.

🥩 A Butcher's Paradise

Walking into Carcasse, guests are treated to a glimpse of the restaurant's butcher shop, showcasing a selection of premium meats. Timon shares his fond memories of childhood visits to the butcher, where he received a slice of cold cut—a tradition he continues with every customer. The restaurant sources its meat from local farms, including the West-Flanders red breed, known for its lean and flavorful cuts. Every piece of meat is aged meticulously, enhancing its taste and texture.

🌿 The Art of Aging Meat

Aging meat is a crucial aspect of Carcasse's culinary philosophy. Timon explains that they age their beef for about four to eight weeks, with certain cuts like the tomahawk being aged even longer to develop a richer flavor. The process not only intensifies the taste but also tenderizes the meat, ensuring that each bite is a delicious experience.

🍞 A Traditional Start: Sourdough Bread and Charcuterie

Every meal at Carcasse begins with a warm serving of sourdough bread accompanied by house-made lard and pastrami of Holstein, aged for twelve weeks. The pastrami is finished on a plancha, giving it a smoky flavor that pairs beautifully with the creamy lard. This dish pays homage to classic Flemish cuisine, where pork fat was often used instead of butter.

🌱 Innovative Dishes with Local Ingredients

Timon’s culinary creations reflect a commitment to local ingredients and innovative cooking techniques. One standout dish features dried entrecôte of Oedslach, aged for twelve weeks, served with a cream of smoked hay and pickled carrots, creating a delightful balance of flavors. The use of sea asparagus adds a unique salty touch, highlighting the restaurant's coastal location.

🐖 Reviving Extinct Flavors: The Menapian Pig

A fascinating aspect of Carcasse's menu is the inclusion of the Menapian pig, a breed that had been extinct for 2000 years. Through collaboration with the University of Ghent, Timon and his team have successfully brought this ancient breed back to life, allowing guests to experience flavors reminiscent of historical culinary traditions.

🍖 Signature Dishes That Impress

Timon's signature dish combines bone marrow with a tartare of West-Flanders red, finished with caramelized onion oil and a touch of Belgian caviar. This extravagant dish showcases the chef's creativity and dedication to high-quality ingredients. The combination of flavors and textures delivers a culinary experience that is both luxurious and satisfying.

🌶️ The Moment of Truth: The Main Course

The evening culminates with an impressive selection of meats, including a beautifully cooked tomahawk and Oedslach côte à l’os. Each cut is grilled to perfection, allowing the natural flavors to shine through. Timon emphasizes that no fries or sauces accompany the meat, as he believes the quality of the meat should speak for itself.

🍰 A Sweet Ending: Classic Desserts Reimagined

No meal at Carcasse would be complete without dessert. Timon prepares a classic Crêpes Suzette, served with a twist of modern flavors. The delicate crepes are complemented by freshly turned vanilla ice cream, which is hailed as one of the best by the guests. This final touch reflects the chef's commitment to quality and innovation throughout the dining experience.

🌟 Conclusion

Dining at Carcasse is more than just a meal; it's a journey through the artistry of meat preparation and the rich culinary traditions of Belgium. With Timon Michiels at the helm, the restaurant continues to push boundaries, offering an unforgettable experience for all who visit.{}