HENDRIK DIERENDONCK,

MASTER BUTCHER

Hendrik Dierendonck is a butcher that upholds the traditional craftsmanship of his profession. He is a pioneer and advocate of the nose-to-tail philosophy, who resolutely opts for the pure quality of ethically raised meat. Respect for animals and nature and a love for flavour are his priorities. Thanks to close collaboration with local farmers, he knows exactly where his meat comes from and how the animals are bred and fed. This unique philosophy is shared with everyone sitting at one of the tables of Carcasse.

The menu features typical dishes such as the ultimate côte à l'os Oedslach, bavette of West-Flemish Red and Simmental filet pur. This is supplemented by Menapii pork cutlets: beautifully marbled meat from an ancient breed with a strong, full-bodied flavour and a firm texture. In addition to these dishes, Carcasse also offers a five-course Chef’s Choice Menu that is composed according to what is best on that day.