Life of Piet Huysentruyt in 77 plates

Life of Piet Huysentruyt in 77 plates

Food is a feeling and an experience. Whether it’s his mother’s decadent vanilla pudding with petit beurres or the avant-garde combination of lobster, black pudding, oysters, pork knuckle and red cabbage served in his first restaurant. The life of Piet Huysentruyt can be fully told and translated into dishes. Time book – Piet pepper – and a selection of 77 special plates that introduce him or create a beautiful greeting for his beautiful examples.

Salad Marie

You need this

for 4 people

– 2 shrimps of 500 g

– 100 g capellini or tagliarini

– 8 tablespoons of oil

– zest and juice of 1/2 lemon

– pepper and salt

– 4 spoons of caviar

– 4 tablespoons of boiled mustard seeds

– green plants and flowers

For selected spring onions

– some spring onions

– 100 g of water

– 100 g chardonnay vinegar or raspberry vinegar

– 1 sprig of thyme

– 1 sprig of rosemary

– 1 bay leaf

– 40 g of sugar

That’s what you do

Pick the spring onions first. Cut the whites from the spring onions, cut them in half lengthwise and separate the layers. Put all the other ingredients in a pot and bring to a boil. Add the spring onions and let them cool in the pickle. Boil the lobster and remove the lobster meat from the shell. Divide into four parts. Cook pasta and mix with oil, zest and lemon juice. Season with salt and pepper. Divide the pasta between plates and arrange the lobster and caviar on top. Finish with selected onions, mustard seeds, herbs and flowers as shown in the picture.

Wine tip: Ridgeback Viognier – Viognier

“When our daughter Marie was born, I wanted to make a beautiful, feminine, elegant and above all very tasty salad. I cooked a beautiful capellini and served itlemon oil and lemon, pepper and salt and steamed lobster on top and caviar. That was it. Simplicity itself and pure taste. And I still thought so a little down to my kitchen in Wortegem-Petegem. specialthe combination, which I was familiar with, was not there. Unreasonable,I think now. Because this is a delicious dish.

© Pieter D’Hoop


You need this

for 4 people

– 1 kg of pork

– 40 g of butter

– 3 tbsp flour

– 2 bottles of sweet brown beer

– 3 dl of water

– 1 PH spoon of beef broth

– 2 onions

– 1 sprig of thyme

– 2 bay leaves

– 1 white sandwich

– mustard

That’s what you do

Fry the pork on all sides in foamed butter and sprinkle with flour. Stir the meat into the flour while removing the pan from the heat. Pour over the beer and stir well. Add water and a tablespoon of ground beef until the meat is just covered. Finely chop the onion and fry separately in a frying pan. Deglaze with a glass of water and stir the mixture. Add to the stew. Add thyme and bay leaf. Spread the mustard on a slice of bread and place in the oven with the buttered side down. Bring to a boil and then simmer for 60 to 90 minutes on low heat uncovered. Add a little water from time to time so that the stew does not burn.

Wine tip: Morning Star Lourens River Valley – merlot/cabernet franc/cabernet sauvignon/petit verdot

“At our house, beef stew was always made from pork. You can also work with beef, but that dries out very quickly. Pork stew is more delicious. The sauce should be brown and hang well around the meat.

© Pieter D’Hoop


You need this

for 4 people

– 2 red beets, cooked

– 2.5 dl + 1 dl of water

– 250 g + 100 g sugar

– 2.5 dl + 1 dl butter

– reduce the lemon juice

– 0.5 dl Heidebitt (Hasselt alcohol)

– 6 juniper berries, chopped

– zest and juice of 1/2 lime

– chocolate

– plants and flowers of your choice

That’s what you do

Cut red beets into cubes. Boil 2.5 deciliters of water and 250 grams of sugar until all the sugar dissolves. Reduce the heat, add the beetroot cubes and let it simmer for 30 minutes. Remove the beetroot from the syrup. Mix 2 dl syrup and 2.5 dl butter. Refresh with lemon juice and turn into sorbet in an ice turbine. Pour the strained sorbet into a 4cm round dish and refrigerate for at least four hours. Boil 1 deciliter of water and 100 grams of sugar until all the sugar dissolves. Let it cool. Mix 1 deciliter butter and 1 deciliter sugar syrup with Heidebitt and add chopped juniper berries, lime zest and lime juice. Melt the chocolate. Cut circles from the sorbet and arrange them on a plate. Arrange the candied beets on top and pour over the melted chocolate. Serve with sauce and garnish with herbs and flowers.

Wine tip: Graham Beck Rosé MCC – Pinot Noir

“The beetroot dessert is probably the first vegetable dessert I ever made, and it was also part of my ‘Tradition de la famille’ menu at Piet Huysentruyt’s Restaurant. I had cooked the beetroot very slowly and for a long time in a heavy sugar syrup and then twisted the syrup and butter into the ice granité. Then put the beetroot on top, melt the chocolate on it and serve with buttermilk and Heidebitt. and chopped juniper berries.”

© Pieter D’Hoop


You need this

for 4 people

For flour

– 125 g of flour

protein – 175 g

sugar – 175 g

– 100 g soft butter

For filling

– 4 spoons of sour cream

– 2 tbsp sugar

– 12 strawberries, half

– 40 blueberries

– 20 raspberries

In conclusion

– 12 tablespoons of passion fruit

– flowers

That’s what you do

Mix all the flour ingredients into a smooth dough, cover and leave overnight in the fridge. Turn on the oven to 180 ° C. Spread thin dough on a floured work surface and cut twelve circles. Place the cake on a baking tray lined with baking paper and bake in a preheated oven until the edges are golden yellow. Let the cookies cool on a rack. Mix sour cream and sugar. Build the millefeuille as shown in the picture. Serve with passion fruit coulis and garnish with flowers.

Wine tip: Sweet Starter Carolyn – muscat de frontignan

“Before I opened the Piet Huysentruyt Restaurant in Wortegem-Petegem, I wasminister in Sint-Eloois-Vijve and served all the rich families from Waregem and environment. I had created a dessert of biscuits, raspberries, strawberries and blueberries and passion fruit coulis. I called it Mydojo, after three customers who always ordered it: Myriam, Dominique and Johanna. on Expensive, all the people in Regem asked for the dessert. And then I asked: ‘Yes, but, who is coming there? Those people have already eaten like that five times.’ But they didn’t care. They had to have that. And the interesting thing is that this dessert has never been made before to be photographed.”

‘ Pete laughed. 77 plates of my life’, Lannoo, 215 pp., 29.99 euros.


What?10 packs of books and 2 new books by Piet Huysentruyt: Unsalted piet & Piet pepper.

How? Visit the Facebook page of KW Weekend, as a contest message, tag someone in the comments and let us know why you’d like to win the book bundle. You can participate from 28/10 to 2/11 and online only at