Vrijmoed
Right in the historic center of Ghent, Michaël Vrijmoed chose a stately mansion with intimate character for his restaurant. Since his very first service here, he has focused on superior seasonal products from which he brings out the deepest flavours. After only eight months after the opening, he was awarded his first Michelin star; a second Michelin star followed in 2017.
Without sacrificing essence, restaurant Vrijmoed over 10 years later is a story of craftsmanship, style and attention to detail. Today you will enjoy a flawless service led by maître José Garcia Vidal and sommelier Frank Van Scheijndel lets you make special discoveries in the glass.
About vrijmoed
Under the wings of masters Guy Van Cauteren and Peter Goossens, Michaël developed the personal signature and consistent style for which he is now known. At Vrijmoed, taste comes first. Michaël finds it important not only what is on the plate, but also where it comes from. Therefore, he works closely together with local growers, small-scale businesses and artisan suppliers.
Even the preparation of vegetables - think of the best asparagus in spring, tomatoes during high summer or ground chicory at the end of September - Michaël likes to push vegetables to their purest form. Without excess. Indeed, according to his philosophy, cooking is the art of omission: impressing someone with one perfectly cooked product and a classic sauce. Above all, his cooking style is the reflection of how he stands in life. Sober and respectful. Proud too, of the appreciation of Michelin, Gault&Millau and We're Smart Green Guide but equally proud of the appreciation of his guests.
Taste the season and be surprised. The entire team of Vrijmoed is extremely looking forward to welcoming you for a total experience.
In addition to knowledge and curiosity, Michaël also has the feeling of working in the kitchen with so-called inferior food. And also to prepare something delicious and tasty with product residues, so that as little as possible is lost. That may sound like old school but fortunately it is again trendy in these times.
Peter Goossens
Palmares
Guide Michelin**
Gault Millau: 17,5/20
No 3. Top 100 Best Vegetables Restaurants 2021
No 2. Top 100 Best Vegetables Restaurants 2019
No 2. Top 100 Best Vegetables Restaurants 2018
Award Gault Millau: Dessert of the year 2017
Award Gault Millau: Best Veggie Menu Benelux 2016/2017
Award Gault Millau Award young topchef of Flanders 2015
Ambassador O’de Flander
Winner "de Gouden Goesting" East-Flanders 2015
To summarize Michael in one word? Sophisticated. Or better, very civilized. The English language gives it even more the right meaning. A distinguished personality, without much frills.
Guy Van Cauteren
Pictures
Book
In this book, Michaël Vrijmoed makes a choice of three products per season that are close to his heart and with which he always prepares three inspiring and easily doable dishes. Through simple actions he allows the complex taste and unique texture of known and less obvious ingredients to be optimally reflected.
As a unique addition, he always tells us why he works like this through tasting notes. Michaël Vrijmoed already had an impressive track record before he decided to establish himself as a chef in his eponymous restaurant in Ghent. What he picked up along the way, especially with Guy Van Cauteren and Peter Goossens as his main teachers, translates into a creative, broadly varied and easily accessible kitchen repertoire of which this first book forms the flavor-intensive distillate.
Gin & Jenever
History
When Restaurant Vrijmoed opened on March 1 2013 under the leadership of Michaël Vrijmoed, it was written in the stars that the Vrijmoed jenever would revive.
What is Michaël Vrijmoed’s relationship to jenever?
In the year 1850 the Vrijmoed family started running the jenever distillery in Schiedam, created in 1776. Since then, the company guaranteed the distillation of a high quality jenever.
It goes without saying that Michaël grew up in a familial environment where jenever was highly appreciated.
Now, after almost 40 years, this special family tradition revives in all its glory, a tradition to be proud of.
Creation
Genever distilling often has an old-fashioned image. Michaël Vrijmoed proved that it can also be different, more contemporary and creative. In addition to his own genever, he also launched a gin in 2017. With the help of sommelier Benjamin De Buck, Michaël began to smell, taste and experiment. After joint tastings, The Bassets Craft Distillery would craft distill their ultimate recipe. Thanks to his experience as a chef, Michaël provided the connection with a new generation of foodies and gastronomes. So, he also incorporated botanicals such as kefir and lemongrass into his distillates. Yet in his basic recipe, he remains true to the essence of a pure genever and gin. In this way, Michaël helps ensure that the craftsmanship and heritage surrounding genever will never disappear from our culture.
Curious about the taste?
For sale in restaurant Vrijmoed.
Flemish
The Vrijmoed gin and jenever are both distilled on Flemish territory with as much as possible locally cultivated organic raw materials.
Since 2014 restaurant Vrijmoed is the ambassador of the geographically protected (by the European Union) O’de Flander.
Taste
The gin, distilled three times with care, has a round taste with a soft aftertaste. It gives the gin what it deserves. Respect, and you will taste it.
The Vrijmoed jenever has become something very special. Distilled four times in an artisanal way in a still pot, it guarantees an ultimate softness and a wide array of tastes and flavours. For an instant, Vrijmoed jenever takes you back to times gone by. To the docks of the old jenever town by excellence. Shiedam, where ships moored to deliver with the greatest care the raw materials for Vrijmoeds ‘best shot’. The delicious smell of herbs and spices, the sensual and soft aroma of the juniper and the pleasant warm touch of malt wine enriched the air around the distillery of the Vrijmoed family.
This and much more is now locked up in a distinguished bottle of Vrijmoed jenever, ready to take you to different times.
For sale at restaurant Vrijmoed.
