Timon Michiels

Timon Michiels' culinary philosophy is deeply rooted in respect for the product, particularly meat, embracing a "nose-to-tail" approach where every part of the animal is utilized to prevent waste and introduce lesser-seen cuts to the diner's plate. This ethos, shared with master butcher Hendrik Dierendonck, highlights a unique synergy between the kitchen and the butchery, aiming to showcase meat in its purest and most balanced form. He champions quality and sustainability over volume, deliberately keeping his restaurants small-scale to maintain oversight and integrity of ingredients. Michiels advocates for conscious meat consumption, proposing that while meat might be eaten less frequently, when it is consumed, it should be of exceptional quality and prepared with expertise. His cuisine is a blend of classic techniques infused with a playful, innovative twist, always prioritizing the inherent flavors of both meat and locally sourced vegetables. He believes that modern gastronomy should offer an immersive experience, moving beyond stiff formality towards an atmosphere of enjoyment, transparency, and high-quality, memorable dishes that resonate with a younger generation seeking "beleving" (experience). His approach emphasizes simplicity and honesty on the plate, allowing the star ingredient—the meat—to shine without heavy sauces or unnecessary adornments. This commitment to purity is complemented by meticulously prepared, often seasonal, vegetable accompaniments that enhance rather than overpower the main protein. He continuously seeks inspiration through travel and experimentation, viewing his career as an ongoing journey of growth and stepping out of his comfort zone to explore new culinary formats and working methods. Chef Michiels' technical style focuses on elevating classic meat preparations with innovative twists, prioritizing the product's natural flavors. He extensively utilizes a Mi Brasa charcoal oven to impart a subtle smoky aroma. A key step involves searing meat in beef fat (ossewit) from their own cattle to achieve an intense flavor and a crispy crust before finishing on charcoal. Rather than traditional pan-finishing, he employs a unique infusion of butter and herbs, brushed onto cuts like côte à l'os just before serving, providing a subtle aromatic glaze without heavy sauces. His approach to flavor and plating emphasizes 'beautifully balanced dishes' where meat remains the central star, complemented by 'refined and creative side dishes.' Michiels pays significant attention to vegetable preparations, ensuring they are seasonal and thoughtfully designed to enhance the meat. A specific technique he employs for cooking meat is the '50/50-method': meat is first roasted in an oven at 50 degrees Celsius for about 50 minutes (rubbed with neutral oil), then grilled at high heat on a barbecue for 3-4 minutes per side, followed by a crucial resting period before slicing. His signature offerings include a range of dry-aged meats (Holstein, Simmental, Wagyu, Hereford, Oedslach) and he particularly favors bavette (flank steak), cooked 'bleu' or lightly rosé. Notably, he also collaborates on unique pralines made with lard and smoked lardo, and features thoughtful accompaniments like charred leeks, fermented cauliflower, Chinese artichokes, or buttery Polder potato mousseline.

Mentored by Peter Goossens, Alain Ducasse, Ferran Adrià, Benoit Dewitte.