Tanguy De Turck

Chef Tanguy De Turck's culinary philosophy is deeply rooted in a reverence for high-quality produce and a commitment to continuous evolution. Having grown up in a family where fine dining was appreciated and home cooking was an art – his grandfather would source the freshest fish from Zeebrugge and his mother visited the best butchers – he developed an inherent understanding of product excellence from a young age. This foundation, coupled with his father's background as a wine importer, instilled in him a holistic appreciation for the culinary arts. His core ethos embraces the idea that cuisine is a living entity, perpetually transforming. While influenced by the simplicity and product-centric approach of Scandinavian gastronomy, Chef De Turck grounds his creations in classic French techniques, reinterpreting them with a distinct personal touch. He emphasizes making everything in-house, a practice inherited from his family's tradition of preparing dishes like vol-au-vent from scratch. A crucial element of his vision is the prominent role of vegetables, which he views as a "formidable playground." This commitment is highlighted by the recognition of his "menu côté jardin" by We’re Smart® World, underscoring a dedication to plant-based ingredients. His sourcing prioritizes local maraîchers and dedicated artisans, such as Cédric De Taeye for bean-to-bar chocolate, ensuring that the integrity and origin of each ingredient are honored. Chef Tanguy De Turck's approach is characterized by his self-taught mastery and an experimental spirit. Lacking formal culinary education, he honed his technical skills through extensive self-study, including learning from YouTube and countless hours of trial and error. This autodidactic journey has forged a style that is both intuitive and meticulously crafted. His technical style focuses on highlighting the natural qualities of ingredients through precise cooking and thoughtful pairings. The plating reflects a preference for simplicity and elegance, allowing the inherent beauty of the produce to shine. While he expresses a disinclination towards the concept of a single 'signature dish,' several creations have become highly requested by guests or exemplify his culinary identity: * **Huître mayonnaise à la salicorne granitée de bergamote:** A celebrated and recurring amuse-bouche, showcasing his ability to combine oceanic freshness with aromatic, vegetal notes. * **Sorbet oseille** and **Cornetto aneth:** These inventive mises en bouche underscore his enthusiasm for integrating diverse vegetable and herb elements into surprising forms. * **Ceviche de maquereau, bouillon, fenouil:** A contemporary preparation that emphasizes fresh seafood, vibrant broths, and aromatic vegetables. * **Sole limande, coquillage, sauce Noilly Prat:** A testament to his love for working with seafood and shellfish, executed with classic French sauces. * **Dôme de caille, brocoli, escabèche de champignons:** A dish demonstrating his precision in cooking proteins and his skill with complementary preparations like escabeche. The dining experience at Le Vieux Château, evolved from a brasserie to a single, refined menu, is further distinguished by a dynamic service model where kitchen staff, including the sous-chef, baker, and pastry chef, also present dishes to guests. Chef De Turck himself often engages with diners at the start and end of their meal, fostering a personal connection and reinforcing the restaurant's guest-centric philosophy.

Career

• Chef-Owner at LE VIEUX CHATEAU DE FLOBECQ, Flobecq