For many years, restaurant Vrijmoed has been a fixture in Belgian gastronomy. With two Michelin stars and an impressive vegetarian menu, he is known as one of the chefs who has taken vegetable menus to a new culinary level. But for Vrijmoed, it's never about trends. ‘Taste comes first,’ he says.
FROM SOUS-CHEF TO CULINARY TOP
After years of training with Peter Goossens at Hof van Cleve — an apprenticeship he still cherishes — Michaël Vrijmoed decided to strike out on his own. In 2013, he opened his restaurant on Vlaanderenstraat in Ghent. Right from the start, his own business, “Vrijmoed”, won hearts (and awards) in the culinary world.
His culinary style is clear: pure flavours, pure ingredients and a sincere love for the product. No complicated constructions, no unnecessary frills, just dishes that go straight to the heart.
VEGETARIAN IS HERE TO STAY
Vrijmoed is unique in its bold decision to give vegetables a prominent place in its gourmet menus, alongside meat and fish. Its fully vegetarian menu is widely acclaimed and considered one of the best in Belgium — restaurant visitors spontaneously return for more.
He draws his inspiration from nature, from conversations with farmers, and from daily observations. ‘Many people don't realise how complete a vegetable menu can be. Afterwards, they are amazed,’ says Michaël. He resolutely opts for a cuisine with recognisable products. ‘If you eat chicory, you recognise chicory. People eat with their eyes, but it has to enhance the taste.’
Vrijmoed works exclusively with local products in all his menus, which has earned him the title of North Sea Ambassador. ‘Why import fish from Asia when you can be at the Ostend fish market in an hour?’ For Vrijmoed, that's obvious.
‘If you eat chicory, you recognise chicory. People eat with their eyes, but it has to enhance the taste.’
VRIJMOED IN THE TOP 10 OF THE WORLD'S BEST VEGETABLE RESTAURANTS
During the annual We're Smart Awards for best vegetable restaurants, it was recently announced that Vrijmoed was ranked fourth on the list of best vegetable restaurants in the world. In Belgium, the restaurant ranks first. Despite the recognition — including two Michelin stars and a high rating from Gault&Millau — Vrijmoed continues to challenge itself. Standing still is not an option. ‘I am never completely satisfied,’ says the master chef. ‘Every day, I continue to reinvent myself and search for the perfect dish. It's a challenge every time, a combination of joy and frustration, until everything falls into place.’
In the kitchen, this means a constant search for balance: complexity in simplicity, power in subtlety. Vrijmoed's style continues to evolve, but his basic principles remain the same: respect for the product and absolute focus on flavour. He is also active outside the restaurant walls: in cookbooks, on television and through his own Vrijmoed gin and jenever, a family tradition. He also cooks for cancer patients and serves his dishes at high altitude in Brussels Airlines' Business Class.
‘Every day, I continue to reinvent myself and search for the perfect dish.’
ENJOYING GOOD FOOD IS ENJOYING LIFE
Michaël's goal is clear: to evoke emotions with a pleasant experience. ‘This starts with the welcome. I am happy when my customers are satisfied. It may be a cliché, but it gives me inner peace,’ explains Michaël. His love of vegetables and his sophisticated vision, in which he makes no distinction between so-called noble and inferior ingredients as long as there is flavour to be enjoyed, will continue to define his cuisine in the years to come. In a gastronomic world that sometimes moves quickly and revolves around trends, Vrijmoed proves that healthy ambition and talent pay off. That bodes well for the future.
Restaurant Vrijmoed **
Vlaanderenstraat 22, 9000 Ghent
www.vrijmoed.be
