Patrick van Hoorn

Chef Patrick van Hoorn, the visionary owner-chef of De Zuidkant, orchestrates a culinary philosophy deeply rooted in the meticulous transformation of beautiful seasonal products into profoundly refined and personal dishes. While acknowledging a classic foundation, his creations consistently transcend the conventional, imbued with an originality that distinguishes his work. His overarching vision emphasizes creativity as a pivotal pillar, manifested vividly in his vibrant, artfully composed plates where a symphony of distinct flavors converges into a harmonious whole. His ethos extends to a precise and thoughtful ingredient sourcing, emphasizing fresh, local flavors and sustainable practices, particularly highlighting Belgian cuisine and regional seafood. This commitment ensures that each dish not only delights the palate but also tells a story of its provenance. Chef van Hoorn's dedication to creating innovative dining experiences while honoring tradition underscores his profound respect for both the produce and the culinary heritage. Chef Patrick van Hoorn's technical mastery is characterized by an unwavering precision in every culinary detail. He is renowned for his expertly dosed herbs, which craft intriguing and perfectly balanced flavor profiles, alongside his meticulous cooking times that guarantee optimal texture and doneness. His approach to plating is a testament to his artistic sensibility, featuring "kleurrijke borden" (colorful plates) where each component is arranged with an exceptional "oog voor detail" (eye for detail), culminating in visually arresting and gastronomically harmonious compositions. Among his legendary signature dishes are the sophisticated Irish Mór oyster with Belper Knolle and butter sauce, the exquisitely prepared Barbarie duck with pointed cabbage and carrot, and the daringly original Pastel de Nata with brie and winter truffle. Further showcasing his breadth, the menu frequently features creations such as seared whiting with chanterelles, asparagus, seared silver onion, and wood sorrel; a delicate tempura of whiting with herb salad; the elegant Langoustine with bisque and celery preparation; and the robust Entrecote and beef cheek with green beans, artichoke, and black garlic. His dessert offerings, like the Frambozen, verveine en witte chocolade with whipped cream, demonstrate his finesse in crafting balanced and memorable sweet conclusions.