Carcasse

The story

Carcasse Koksijde: Butcher's Kitchen & Michelin-Starred Meat Dining

The Chef and the Butcher's Atelier

At Carcasse in Koksijde, the kitchen functions as an extension of the butcher's workspace. Top butcher Hendrik Dierendonck supplies meat directly to chef Timon Michiels, maintaining a strict short chain where every part of the animal finds use. Their collaboration centers on a nose-to-tail ethos, turning overlooked cuts into precise plates while honoring the quality of the raw ingredient. This commitment to craftsmanship and local sourcing has secured a Gault & Millau rating of 14.5, reflecting how the team transforms fundamental meat cookery into refined dining.

Signature Cuts and Seasonal Produce

The menu highlights regional breeds and fresh vegetables, balancing rich meats with bright accompaniments. Dried entrecôte and beef tongue from West Flanders Red cattle appear as popular starters, paired with horseradish or thyme vinaigrette. Savory options include marrow bone with gremolata and veal's head prepared en tortue, demonstrating the kitchen's breadth. Hearty mains feature the Bavarian Simmental filet and free-range chicken with morels, while locally grown greens play a vital role on the plate. The five-course chef's choice menu offers a structured way to explore these diverse flavors.

A Warm, Sharing-Focused Environment

The interior fosters a relaxed atmosphere where the connection to the butcher shop remains visible. Tables are set for sharing, inviting guests to enjoy the charcuterie board du boucher or order the chef's choice for the group. The space feels grounded rather than ostentatious, prioritizing conversation and the enjoyment of substantial food. Service matches this tone, offering helpful guidance without rigid formality, creating a setting where the focus stays firmly on the quality of the meal.