Het Moment

The story

Het Moment Temse: Award-Winning French-Belgian Kitchen in a Historic Farmhouse

Roots and architecture

Het Moment brings its French-Belgian cuisine to Temse inside a structure originally designed by urbanist Rik De Ryck. Nicolas Hauman and Chana Neve opened the doors in October two thousand fourteen, transforming the old Flemish farmhouse into a quiet dining space. Stone walls and wide windows frame the main hall while a separate terrace handles warm weather bookings. Tables sit far enough apart to allow unhurried conversation between visits from the pass.

The chef and his ingredients

Chef Hauman structures his menu around precise techniques and seasonal produce. The kitchen opens meals with a cold smoked carpaccio of aged Holstein entrecôte alongside black garlic and truffle mayonnaise. A bright North Sea crab starter follows before heavier mains like duck with pak choi and shiitake. Each French-Belgian plate moves through the dining area table by table to preserve temperature and texture.

Wines and recognition

An extensive wine list runs parallel to the food program, with staff guiding selections through the main courses. The pairing approach complements rich preparations like polder potatoes topped with smoked eel and Imperial Heritage caviar. This disciplined focus on quality products earned the venue a twelve point five rating from Gault & Millau. The guide notes how the kitchen maintains calm precision while delivering refined plates that honor regional traditions.