Rebelle

The main ingredient vs the finished dish. ROUGET BARBET, North sea crab, artichoke & tomato. #thisisrebelle #martijndefauw… Read more

😋⭐️❤️ #thisisrebelle #martijndefauw #michelin #restaurant

To kick off our teambuilding day, we visited @flandrienkaas in Wervik. 🧀 It’s no secret that we’re huge fans of this local… Read more

A starter built around precision and balance, cooked & plated by @guillaume_collee Butter-poached Dover sole, zucchini,… Read more

Watch sous chef @verbeke_gilles_ prepare our current main course: 𝗠𝗶𝘀𝗼 𝗴𝗹𝗮𝘇𝗲𝗱 𝗖𝗼𝗾𝘂𝗲𝗹𝗲𝘁, 𝗴𝗶𝗿𝗼𝗹𝗹𝗲𝘀,… Read more

We are out of office ☀️ #thisisrebelle #vacaymode

The only review worth trusting is an empty plate ❤️⭐️ #thisisrebelle

Some shots @pieterdhoop took of a previous kingsfish crudo @restaurantrebelle 🐟 #thisisrebelle #martijndefauw #chefslife

Some moments from our 𝐒𝐮𝐦𝐦𝐞𝐫 𝐦𝐞𝐧𝐮 𝐩𝐭. 𝟐 ☀️ We’re enjoying a little holiday break at the moment. Once we’re… Read more

A few snaps from our Team diner @restaurantkomaf ❤️ #thisisrebelle #komaf #team

TODAY IS THE BIRTHDAY OF OUR SOUS CHEF 🥳 @verbeke_gilles_ 😘 #thisisrebelle #michelin #kortrijk

The sauce is never just a sauce. A citrus beurre blanc to bring freshness and elegance. A ponzu hollandaise for depth and… Read more