Alter means “different” or “other”, which illustrates Jo Grootaers’ career. He was just 19 when he became the chef of the Altermezzo, gradually forging his own culinary signature to the point of being awarded a MICHELIN star. Today he and his partner, Lana in the front of house, are at the helm of this restaurant, established in the former village school, which has been treated to a hip, designer makeover. The couple’s shared passion can be tasted in the fine wines and remarkably delicate, creative cuisine. The chef’s attention to detail is particularly notable in the exquisite plating. What’s more, his modern culinary approach is focused on shining the spotlight on the ingredient. Scallops, for example, enjoy the star role, between fresh, succulent celeriac, a beurre blanc with kombu seaweed and a sea urchin cream overflowing in savoury nuances. In addition to cutting-edge precision, the chef firmly believes that sauces should be tasty and generous. Jo Grootaers’ youthful enthusiasm is maturing and blossoming thanks to immaculate craftsmanship. A chef who has found his path!