Restaurant Entrepôt puts customers in cotton wool in timeless unique kitchen by mike decor | the taste of the hospitality industry
For nearly sixteen years, Theo Timmermans (56) in the kitchen of restaurant Entrepôt in the Kingdom of Heaven 22 in Hasselt, while his wife Carine Foesters (52) is responsible for the operation. Customers have a choice between eating à la carte, lunch, weekly and monthly menu as a modern custom Belgian-French cuisine, all tastefully consume in the summer on a nice street terrace or even better in a timeless, unique and brown colored décor, stylish built to the design of the renowned design agency Creneau.
The interior means a lot to Entrepôt restaurant next to the delicious food with full plates at the right price / quality. "The establishment looks a brown eatery for a warm and cozy winter atmosphere," said Theo Timmermans. "After a scene from The Taste of Keyser was shot here, because the decor perfectly fit into that time." In Woll were housed stables, later a garage and storage or warehousing.
The chef Timmermans shows only his culinary. "The ordinary Belgian-French cuisine with a personal touch and especially working with seasonal cuisine particularly appreciated by very satisfied customers with the right taste buds. Many customers from East and West Flanders and Antwerp regularly come to the Entrepôt to enjoy a three-or kitchen by mike four-course, "adds Theo Timmermans great pride, which has indeed learned the trade from the Hotel School in the Theater Café, the Casino in Beringen and The Remise in Knokke.
On the map are also veggiegerechten and adjustments in the preparation of customer demand, there is also been taken into account. The price / quality ratio is correct, for what you get everything on your plate. A weekly menu costs 35 euros, 45 euros monthly menu, without drinks of course. Quality wines with meals is equally given.
This entry was posted on 23/08/2013 at 19:49 and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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For nearly sixteen years, Theo Timmermans (56) in the kitchen of restaurant Entrepôt in the Kingdom of Heaven 22 in Hasselt, while his wife Carine Foesters (52) is responsible for the operation. Customers have a choice between eating à la carte, lunch, weekly and monthly menu as a modern custom Belgian-French cuisine, all tastefully consume in the summer on a nice street terrace or even better in a timeless, unique and brown colored décor, stylish built to the design of the renowned design agency Creneau.
The interior means a lot to Entrepôt restaurant next to the delicious food with full plates at the right price / quality. "The establishment looks a brown eatery for a warm and cozy winter atmosphere," said Theo Timmermans. "After a scene from The Taste of Keyser was shot here, because the decor perfectly fit into that time." In Woll were housed stables, later a garage and storage or warehousing.
The chef Timmermans shows only his culinary. "The ordinary Belgian-French cuisine with a personal touch and especially working with seasonal cuisine particularly appreciated by very satisfied customers with the right taste buds. Many customers from East and West Flanders and Antwerp regularly come to the Entrepôt to enjoy a three-or kitchen by mike four-course, "adds Theo Timmermans great pride, which has indeed learned the trade from the Hotel School in the Theater Café, the Casino in Beringen and The Remise in Knokke.
On the map are also veggiegerechten and adjustments in the preparation of customer demand, there is also been taken into account. The price / quality ratio is correct, for what you get everything on your plate. A weekly menu costs 35 euros, 45 euros monthly menu, without drinks of course. Quality wines with meals is equally given.
This entry was posted on 23/08/2013 at 19:49 and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Follow the taste of the hospitality industry "
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