Maarten Bouckaert

Chef Maarten Bouckaert's culinary philosophy is encapsulated by his mantra: "Hou het eenvoudig!" (Keep it simple!). He champions accessible cuisine that, through meticulous attention to detail and perfect execution, transforms inherently simple dishes into luxurious, comforting, and nostalgic experiences. He views this as a form of "new luxury," aiming to put guests at ease and evoke a sense of home. His core ethos centers on "refined simplicity stripped of all frills," ensuring his dishes are approachable without becoming mundane. Bouckaert is committed to preserving and highlighting the natural flavors of high-quality ingredients. He meticulously sources components such as a blend of vanilla from Uganda and fermented Madagascar, Sao Tomé 70% chocolate, and pure, unclarified farm butter, believing that these pristine ingredients, handled with love and dedication, are paramount. He particularly values fresh, young vegetables and traditional, often homegrown, elements like lovage, which evokes childhood memories and adds a fresh boost to his dishes. Ultimately, Bouckaert's overarching vision is to continuously surprise and convince his guests by offering choices and ensuring an experience where they recognize and appreciate the pure, unadulterated tastes. For him, every dish is a challenge to himself, striving daily to uphold his belief that delicious cooking is the ultimate form of hospitality. Chef Bouckaert's technical style is characterized by an unwavering commitment to precision and a profound respect for ingredient integrity, even in the most straightforward preparations. His approach to flavor and plating prioritizes pure, recognizable tastes and textures, often elevating traditional comfort foods through sophisticated techniques. One of his legendary signature dishes is the **Dame Blanche 'All The Way'**. This seemingly simple dessert undergoes a four-day preparation process: a blend of Ugandan and fermented Madagascan vanilla is infused into milk and cream, ripened for two days, passed, then 'vanered' (a term implying aeration or mixing) in a Thermomix for another two days of resting, finally churned for precisely six minutes in an ice cream turbine (never a Pacojet, to ensure specific structure and temperature). It’s served with a pecan crumble, lightly sweetened whipped cream flavored with Madagascan vanilla, and a rich ganache-like chocolate sauce made from Sao Tomé 70% chocolate, milk, cream, butter, and a touch of milk chocolate for perfect consistency and taste. For **fish preparations**, particularly flatfish like turbot or brill, Bouckaert always bakes them *on the bone* in pure, *unclarified* farm butter. He insists that clarifying butter removes a vital part of its flavor. The fish is presented on the bone, then deboned in the kitchen and re-coated with its natural pan juices and butter, a method he believes yields superior flavor compared to poaching. He also makes a notable **Sea Bass with Young Vegetables and Caper Blossom Butter**, where the butter, whipped with roasted caper blossoms from Pantelleria, adds an instant burst of flavor and texture. His approach extends to **meat and poultry**, favoring the natural juices and robust flavors over complex sauces. For **chicken**, he advocates for whole-roasted birds, celebrating the pan drippings for their unique and often preferred taste. For **pork**, he prepares a remarkable dish featuring salt-cured pork hock, slow-cooked and pulled, then mixed with pistachios, pickles, and onions. This gelatin-rich mixture is rolled into a natural sausage (without casings), sliced, and pan-fried until crispy. This is often served alongside large scallops with a sauce of dashi, pork hock cooking liquid, and vin jaune, providing an intriguing oxidative and fresh counterpoint. While he offers classical sauces like a fine béarnaise (his version enhanced with shellfish jus, candied cherry tomatoes, and raw shallots), he observes that guests often prefer the simple, pure pan jus, offering them the choice as a form of luxury.

Career

• Chef at Hostellerie St.-Nicolas, Elverdinge
• Chef at The Fat Duck, Bray
• Chef at De Karmeliet, Brugge
• Sous-chef at Hof van Cleve, Kruisem
• Chef-Owner at Castor, Beveren-Leie

Mentored by Peter Goossens.