During the World Creativity Forum in November, this year held in the city of Kortrijk (where also the Interieur Biennale takes place), we left for lunch, just to get away from the cc (the creative crowd, 2000 people…)
I heard about this little hidden treasure restaurant by a friend chef Dirk-Jan, also from Kortrijk, who runs Taste and Colours over there. (Delicate vegetable preparations with loads of flavors, herbs and inspiration).
As real Ghent-inhabitants I knew Matthias Speybrouck, the chef from Va et Vient already from his work at De Vitrine (Ghent). Speybrouck is a trainee of Sergio Herman (3***Oud Sluis and 1* The Jane) and of Flemish Foodie Kobe Desramaults, (1** De Wulf Dranouter).
So far about the namedropping and the references. Now about the food, the stuff that really counts.
No menu, no ‘à la carte’ lunch, but one well balanced ‘menu-du-jour’ . Lunch between 25 and 35 euro (depending on 3 or 4 courses), at night you pay 35 euro (3 courses) 45 euro (4 courses) and 55 euro (5 courses menu).
The ‘setlist’ is surprisingly basic and simple. Speybrouck sums up 3 ingredients he uses to make his dish, and believe me, a surprise it is. Terroir kitchen, just like all of the Flemish Foodie gang, Mathias loves to use ‘forgotten’ flavors, vegetables and fusions. Crunchy mixed with velvety softness, present herbs calmed down by delicate meat and a modern plate dressing as we like it.
Not that this kitchen is very innovative to me. This is a kitchen that we know already for some time but hey, I’m not complaining. When it’s good, it’s good! Look for yourself, the food is tasty, fresh and well balanced.
Besides the good food, the staff is young and very friendly, the interior is rough enough (The restaurant houses in an 18 century old building) and mixed with sober but efficient clean furniture. No frills but cosy.
And did I mention that ‘Va et Vient’ was tipped by several magazines as ‘one to watch’ in 2015? (Feeling , Feel.it and De Standaard). Don’t wait too long to pay the restaurant a visit, before the crowd discovers this one and reservations become difficult. Told ya!)
All images courtesy of Kate Stockman for The Squid Stories.