Les Deux

The story

Les Deux in Herenthout: Pure Seasonal Cooking in an Intimate Setting

A Focus on Product and Season

Les Deux in Herenthout anchors its seasonal cooking on strict ingredient availability, letting nature dictate every plate. Chef Jan Van Rompaey visits local producers daily to secure fresh vegetables and proteins, which he then transforms through careful temperature control rather than heavy sauces. His partner Anke Luyten manages the front of house with direct, unhurried attention. This steady partnership recently earned the venue a 13.5 rating from Gault&Millau for its consistent execution.

Signature Plates and Techniques

The kitchen builds this seasonal cuisine around precise pairings that highlight raw texture. Crisp veal arrives alongside a gentle sweet and sour reduction and tender courgette ribbons. Shrimp cooked briefly in butter carries bright notes of cauliflower and crushed lime leaf. Guests frequently return for the langoustine tartare dressed in a sharp vinaigrette, while the pigeon Anjou offers a quiet study in roasted beetroot and broad beans. The menu shifts monthly, so exact compositions change with the harvest.

An Intimate Dining Room

Wooden tables sit close together beneath soft lighting, creating a living room feel that encourages conversation. The open kitchen allows diners to watch plating without feeling observed. Anke Luyten moves between rooms to adjust wine pours and answer questions without interrupting the flow. This approach to seasonal cuisine shapes the entire evening, allowing the space to breathe. Regulars appreciate how the fixed five course dinner runs smoothly when guests allow the natural pacing to take over.