Carcasse is the name of a new restaurant that has just opened the reservation system for the restaurant opening on 15 January 2015. It will be based in the Belgian coastal town of Koksijde as is the restaurant of one of Belgium’s best butchers Hendrik Dierendonck. The butcher, which supplies some of the best restaurants in the country including In de Wulfe and Le Paix among others, as well as the Netherlands, will be welcoming guests from January.
It is always exciting when a renowned butcher opens a restaurant, because you know that the quality of the meat will be second to none. The same is the case of Jack o’Shea in Brussels who is opening its chophouse in the Brussels centre in the coming days after a long wait since the announcement.
We have tried Dierendonck’s meat and it is exceptional, so we look forward to trying out Carcasse on our next visit to the Belgian coast. On Carcasse’s website, Dierendonck says “we are about meat, but not just meat. The way in which animals are bred, what they are fed is extremely important to us. It’s what makes the difference. The story of our meat used to come to an end as it left the butchery. Now it continues at our table.”
Hendrik Dierendonck will also be hosting workshops and demonstrations on Saturdays at Carcasse. The number of participants is limited, so if you are going you need to book in advance.
The workshop starts at 10am with a tour of the butchery. Guests are invited to try a number of butchering techniques first hand. On the other hand at 5pm there is a demonstration of butcher’s techniques at the Butcher’s block. While guests enjoy an aperitif at the bar, the Butcher’s block is transformed into a table where a special dinner is served right at the heart of the butchery.
Carcasse will be closed on Tuesday and Wednesday and on their website they have also announced their vacation dates, so you might want to check them out before a trip to the Belgian coast.
Carcasse is located at the corner of the Koninklijke Baan and the Henri Christiaenlaan in Sint Idesbald.
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