Sébastien Wygaerts

Chef Sébastien Wygaerts' culinary philosophy is deeply rooted in a profound respect for ingredients and a commitment to seasonal, unadulterated flavors. At Ogst, guests are invited to surrender to a seasonal kitchen where a minimalist approach, both in the kitchen and the restaurant's ambiance, prevails. This ethos ensures that every element is purposeful and serves the guest's experience. His core vision emphasizes a highly selective choice of ingredients. Sébastien meticulously sources from small producers, many of whom are dedicated to permaculture or specialize in a single ingredient, often from small, lesser-known organic domains. This isn't born of a desire to be different, but from a genuine conviction in the quality and integrity of these products. With a deliberately concise menu, often consisting of four to six courses, the responsibility to deliver an extraordinary experience is paramount. Every single ingredient must contribute meaningfully to the dish, avoiding superfluity, with precise dosage being critical to ensure each component's distinct flavor is discernible. Sébastien translates his classical training and deep knowledge of flavors and techniques into modern dishes that strike a balance between innovation and immediate recognition. He strives for authenticity, where the selectivity of choices and their application are evident. This reliance on the craftsmanship of his suppliers, such as Koppert Cress for micro-greens, underscores his belief that ingredients like cresses are not mere garnishes but concentrated flavor dimensions, requiring expert knowledge for precise integration. His work at Ogst reflects a natural story of craftsmanship, imbued with love and respect for the products and an unwavering focus on the final, harmonious result. Chef Wygaerts' signature approach is characterized by a deliberate minimalism and effective creativity, translating classical techniques into modern, balanced, and recognizable dishes. He possesses an authoritative command over flavor dynamics, evident in his ability to craft surprising combinations that play between bitter and sour notes, such as prawns, sea urchin, and radishes. Dosage is a crucial factor in his technical style, ensuring that each ingredient, particularly potent elements like Koppert Cress, is precisely placed and portioned to add extra dimensions without overwhelming the palate. His plating often reflects this understated elegance, with products from the garden frequently providing an unexpected twist to extend and enrich the dish's flavor profile. Wygaerts' work is an exercise in refined understatement, where the quality of each component shines through. Signature dishes that exemplify his technical mastery and flavor artistry include: * Sisteron lam, rode bolui, sobrasada, natuurjus met udu peper, Ghoa Cress * Bouchotmossel in escabeche amandel, Sea Fennel, Basil Cress * Zeeduivel, meyercitroen, gebrande spitskool, jonge erwtjes, vieux grenache, BlinQ Blossom * Lacquered French duck with briefly fried glassy vegetables

Career

• Student at Hotelschool Ter Duinen, Koksijde
• Chef at Couvert Couvert, Heverlee
• Chef-Owner at Ogst, Hasselt