Peter Aesaert

Chef Peter Aesaert's culinary philosophy is deeply rooted in the traditions of classical French cuisine, a domain where he has honed his formidable skills in esteemed establishments such as Comme chez Soi, Het Laurierblad, and Hof van Cleve. His overarching vision revolves around an unwavering reverence for the purity and intrinsic quality of ingredients, particularly the finest seafood. Aesaert firmly believes that the essence of exceptional gastronomy lies in allowing the unadulterated flavors of premium products to express themselves fully, rather than overshadowing them with unnecessary theatrics or showy gimmicks. This philosophy dictates a meticulous approach to ingredient sourcing, ensuring only the "best products" and "topproducten" make it into his kitchen. While specific farm names are not detailed, the emphasis on quality is paramount, exemplified by his use of "premium lobster straight from Normandy." His passion for making "the pure taste of a top product above all else" is the guiding principle that informs every dish, transforming simple elements into profound culinary experiences through classical mastery. Chef Aesaert's signature approach is a testament to his profound technical mastery and an exquisite sense of detail, evident in his "perfectly controlled cuissons" (cooking temperatures and times). He navigates the complexities of classical French techniques with a graceful hand, ensuring that each component of a dish contributes harmoniously without overpowering the star ingredient. His plating style, while elegant and beautiful, is always in service of the food's natural appeal, avoiding "showy gimmicks." His "extensive know-how and consummate mastery of the finer points of classical cuisine" shine through in every creation. His legendary signature dishes showcase this precise artistry. Examples include a delicately marinated mackerel fillet served as an escabèche, presented with a vibrant bouquet of vegetables, fresh cheese, and chives. Another highlight is the succulent sole fillets, expertly stuffed with salmon mousse and accompanied by a classic bonne femme sauce. His prowess extends to preparations like snow crab adorned with cauliflower mimosa, samphire, and a refined shellfish velouté, or brill prepared with a sophisticated Vin Jaune sauce and morcels. Perhaps most emblematic is his premium Normandy lobster, pan-fried with butter and garlic, then artfully crafted into perfectly al dente ravioli and enveloped in a creamy Nantua sauce, finished with a splash of Cognac – a dish lauded for its divine execution and balanced opulence. These dishes collectively demonstrate his ability to elevate traditional flavors through consummate technical skill and an unwavering commitment to the purest expression of his chosen ingredients.

Career

• Commis at Comme Chez Soi
• Chef De Partie at Hof van Cleve, Kruishoutem
• Chef at Ter Heide, Lembeke
• Chef at De Waterhoeve, Merendree
• Chef at Hof Ter Leie, Sint-Martens-Latem
• Chef at 't Laurierblad, Eeklo