Leave busy Leopoldlaan behind you, venture over the threshold of this spruce white villa and bask in the charming welcome of Barbara and chef Kevin. The couple is proud of their stylish establishment, appointed in a more modern vein to the rear and which sports an eye-catching glazed wine cellar. Over the years, De Bakermat has become a firm fixture on Ninove’s culinary scene.
The secret to good food resides in the quality of the ingredients, which isn’t as simple as it sounds. Chef Kevin not only sources top-drawer produce such as turbot, truffles and premium breeds of meat, such as Holstein, he deploys immaculate craftsmanship to conjure up succulent dishes. The classic association of foie gras, brioche bread and quince undergoes a touch of wizardry in his deft hands as he enhances the rich velvety liver flavour. He intelligently mixes familiar flavours with exotic ingredients or plays on contrasting textures, such as a mustard and soy sauce served with veal or his knockout medley of aubergine, courgette and almonds. Chef Kevin is a past master in the art of combining generosity and delicacy. The expert tips and insights of the knowledgeable sommelier and the enticing wine list (also available by the glass) add the final flourish to this delectable portrait.