Authentic alliances with people and nature
Once upon a time… the intriguing integration of enticing, local products. Riding the wave of sustainable collaborations with skilled local artisans… the many stories behind our dishes sometimes resemble fairy tales. Authentic alliances with people and nature that dive deeper than the whitecaps on the sea surface.
The North Sea and its treasures
With more than 200 fish species, our own North Sea is a treasure trove of delicacies. The soft texture of the sole contrasts with the firm flesh of the turbot, and the many distinctive flavors surprise. Chef Dimitri Proost and his team meticulously fillet each day’s offerings. The inspiration of the moment results in delightful culinary creations.
Geirnoars, caviar of the North Sea… delicious as freshly caught shrimp with that typical aroma. The authentic taste of the sea, offered as an amuse-bouche or a gilded garnish. The jewel of our coastal waters is omnipresent. As the highest good in Haut.
Ostendaise,
the best of the best
Its soft, salty, and slightly nutty flavor has charmed connoisseurs across Europe for over 200 years. As a recognized regional product, the Ostendaise is more than ever a beloved oyster today. This characterful pearl of the sea is still hand-harvested by local oyster farmers. Our collaboration with the Oostendse Oesterput brings the best of the best to your plate. Your taste buds are tantalized, your spirit refreshed… delightful.
A palette of a thousand
flavorful colors
At Haut, we celebrate the harvest of historical herbs, edible flowers, and botanical vegetables. Grown from wild cultivation methods, organic and permaculture, we indulge in delicacies that embrace the layers of our earth. Dries Delanote’s monde des mille couleur is an inexhaustible source of inspiration for our kitchen. Every dish we serve breathes his philosophy from field to fork.
A different perspective
on taste experience