Joël rammelsberg chef at Restaurant San Gent

Chef's choice

A uniquely 12 hour-slow-cooked, and edge-burnt sturgeon.
Structures of celeriac and citrus.

Belgian Caviar 2
Sturgeon Dish 3
Japanese Belgian Fusion Sturgeon Dish
Joel Rammelsberg Belgian Chef 2

With a supplement of Royal Belgian Caviar - Platinum

Sturgeon Caviar Dish

Restaurant San Gent

Chef Joël Rammelsberg

discover restaurant