Establishment : Eyckerhof

Ferdy Debecker is a typical example of a “born” chef, who, after training at the Louvain hotel school, immediately went to work in reputed star-ranked restaurants; first in Brittany at the Château de Locquenolé in Lorient, then at Eddie Van Maele’s restaurant in Brussels, among others. In 1987, he and his wife Ann opened their own restaurant Eyckerhof (Michelin 1*), where they welcome anyone looking to enjoy good fare and relax. In a small traditional style farmhouse in the woods a few kilometres north of Brussels, he offers a very personal conception of what he considers “bespoke” cuisine. His open mind takes him to other worlds, and in 1992 he participated in a meeting between Belgian artists and several chefs that gave rise to a very original artwork. As he puts it: “we always return to the roots of traditional cuisine, giving it a personal touch and adapting it to modern tastes”. He is very attached to the Bocuse d’Or, and puts passion and energy into the organisation of the Belgian rounds. He is also president of the Bocuse d’Or Winners.


The podium dishes

Harlequin pigeon checkerboard. Pigeon stuffed with pig’s foot and asparagus. Artichoke hearts with celery root mousseline with salsifies. Courgette and chicken cake, buckwheat tuile with parmesan asparagus and mushroom charlotte.

Opus of scallops and Norwegian coley. Scallop ballotin, tomatoes and thyme. Chicory and farmed mussel cake. Soft-boiled egg and potato mousseline with coley.

On the same podium

in 1999