Friends Gert and Joachim take over Hertog Jan, the brasserie in Sint-Michiels, Bruges, where they had previously been employed together. After the takeover, they quickly climb up to the top of Belgian gastronomy. Hertog Jan sparks a furore as the place where you enjoy unusual combinations such as potato mousseline cream with vanilla, coffee, and cheese. Joachim dares to compose a wine list without a single bottle of bordeaux.
Michelin rewards the avant-garde style of Hertog Jan with a first star. The second one follows in 2009. This is the period in which Gert pioneers with dishes such as pigeon with cherries, chocolate, almonds, and spices.
Gert and Joachim buy Hof De Pleyne, a farm in Zedelgem. With their own vegetable garden, the duo takes its gastronomy to an even higher level. Signature dishes such as ‘tomato collection’ and ‘a walk through the garden (an ode to Michel Bras)’ are created here.
Joachim Boudens is selected Best Sommelier of Belgium.
Michelin rewards Hertog Jan with a third star: in doing so, it joins Hof van Cleve and De Karmeliet at the very top of Belgian gastronomy.
Gert De Mangeleer is selected European Chef of the Year.
Hertog Jan moves to the farm in Zedelgem. The property in Sint-Michiels becomes the home of LESS, a sharing concept with world cuisine.
In an international election of the top 100 Best Restaurants of the world, Hertog Jan comes in at 61st place.
Gert and Joachim close the doors of Hertog Jan in Zedelgem.
Expansion of the Hertog Jan Restaurant Group: LESS is relocated to the center of Bruges. Gert and Joachim open fish brasserie Bar Bulot in the summer at the vacant location in Sint-Michiels. Afterwards, Bar Bulot is continued as a luxurious brasserie with classics of the French-Belgian cuisine.
In the midst of the corona crisis, the duo comes up with new plans. They are, for example, developing a concept around bunner sandwiches. In October they announce a double project in Antwerp: a second Bar Bulot location will be opened in the new Botanic Sanctuary. Additionally, Hertog Jan is making its comeback in fine dining in the same prestigious hotel project.
Gert and Joachim launch Babu in Ghent, their restaurant with bunners.
In Botanic Sanctuary, the gates to the new Hertog Jan and to a new Bar Bulot location are opened.