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EED Leuven

The young chef Philippe brings on the dishes a clean and pure style played between acidity, citrus and saltiness.

EED Leuven

Leuven an important university city of Belgium located in the Flanders Brabant. A city full of young peoples and energy while always keeping an eye to the classic and traditions; it’s here that the young chef Philippe Heylen has decided to start his restaurant after some important experiences in high level restaurants. EED, is a flemish word that means “to swears” in front of a judge.
The restaurant is located just in front of the court in a little road that brings to the center of the city; an old renewed building hide inside the restaurant at the ground floor.
Entering the restaurant you’ll find two spaces devised by the counter bar and a library. The forniture is minimalistic with a Nordic imprint that it’s reflected also to the table setting that remains clean and pure; to end a cozy atmosphere given by warm lights. 

 

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“Chef’s Philippe cuisine is characterized by clean, pure and deep flavors conducted and connected by a vibrant and sparkling acidity that make the dishes explode.”

 

The young chef Philippe brings on the dishes a clean and pure style played between acidity, citrus and saltiness. Dishes that focus on products and seasons while combining a maximum of 3/4 ingredients with the philosophy of less is more. Going from the coast with a dish that combine langustine, carrot and sea buckthorn or turbot, razor clams, sea lavander and verjus that will bring you to the North Sea to a combination of quail, sunflower seeds risotto and rooted parsley that brings you in the countryside of Belgium leave yourself be guided to discover what best Belgian traditions and products have to offer with the creative and vibrant touch of the young talented chef Philippe. Enter, grab your seat and leave the service team and chef brings you in a world made of pure, clean and deep flavors of one of the youngest chefs of Belgium. 

 

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Menu: 

  • North Sea Shrimps, chicken skin, potato, tarragon.
  • Tartlet, furikake, turnip, trout eggs.
  • Smoked Mackerel, fresh cheese.
  • White asparagus ,pea, basil.
  • Hamachi,  vinaigrette with cucumber, lovage, grapefruit .
  • Caviar ‘UMI Imperial Heritage’, cockles, asparagus , smoked butter.
  • Morels, radicchio , fava beans, wild garlic, Parmesan.
  • Langoustine, kimchi of pointed cabbage, sea buckthorn , jus from carrots with spices .
  • Wild Turbot, razor clams, sea lavander, verjus.
  • Sweetbread, tamarind, hazelnuts , lentils .
  • Quail, risotto of sunflower seeds , turnip-rooted parsley.
  • Cheese selection.
  • Rhubarb, Saffron, samba and lemon thyme.
  • Cannelés de Bordeaux, Madeleine, praline.