Chef Erik is the culinary mastermind behind Huis Van Dijck, born in the Netherlands, in love with Morocco, and the quiet force behind a kitchen team of ten. Vegan, world cuisine, or classic French? Erik feels at home in any kitchen.

Outside the kitchen, you’ll find him on his bike, but at work he switches gears just as smoothly. Tightly organized, no fuss, and always on pace – that’s how he brings top-quality dishes to the table, day in and day out. His culinary expertise, critical eye (for details), his personal vision on culinary experiences and creative ideas are treasures we do not take for granted. We are delighted and proud to have Chef Erik leading our kitchen team. 

In this very article, we’re excited to inspire you by showcasing three of Erik’s most-loved vegetarian selections. Each thoughtfully crafted and curated by him with skill and care. 

*Tartare dry-aged beetroot, pickled vegetables
(dry aged beetroot is a fun, innovative product that you can also bake as a steak or serve as carpaccio)

*Open ravioli, pumpkin textures, herb oil, carrot concentrate
(carrot concentrate is a super tasty vegan sauce because the flavor is extracted under pressure, such as in a press pot)

*Dahl with crispy vegetables, coriander cream, crispy chili oil, naan bread
(especially nice to combine Indian flavours with Belgian vegetables)

Trusted vendors:
Catering: Huis Van Dijck
Photography: Hannelore Haemers