{"id":2272,"date":"2026-01-21T12:47:32","date_gmt":"2026-01-21T12:47:32","guid":{"rendered":"https:\/\/africapalace.be\/?p=2272"},"modified":"2026-02-06T09:30:24","modified_gmt":"2026-02-06T09:30:24","slug":"chef-eriks-vegetarian-cuisine","status":"publish","type":"post","link":"https:\/\/africapalace.be\/en\/chef-eriks-vegetarian-cuisine\/","title":{"rendered":"Chef Erik’s vegetarian cuisine"},"content":{"rendered":"

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Chef Erik’s vegetarian cuisine<\/span><\/h1>\n

[\/vc_column_text][vc_column_text css=””]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.<\/span><\/p>\n

Outside the kitchen,\u00a0you\u2019ll\u00a0find him on his bike, but at work he switches gears just as smoothly. Tightly organized, no fuss, and always on pace \u2013\u00a0that’s\u00a0how he brings top-quality dishes to the table, day in and day out.\u00a0His\u00a0culinary\u00a0expertise,\u00a0critical eye\u00a0(for details), his\u00a0personal vision on\u00a0culinary experiences\u00a0and creative ideas\u00a0are\u00a0treasures we do not\u00a0take for granted. We are\u00a0delighted\u00a0and proud to have Chef Erik\u00a0leading our kitchen team.\u00a0<\/span><\/p>\n

In\u00a0this\u00a0very\u00a0article,\u00a0we\u2019re\u00a0excited to inspire you by\u00a0showcasing\u00a0three of Erik\u2019s most-loved vegetarian selections. Each thoughtfully crafted\u00a0and curated\u00a0by him with\u00a0skill and care.\u00a0<\/span>
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\n*<\/span>Tartare dry-aged beetroot, pickled vegetables<\/span>
\n(dry aged beetroot is a fun, innovative product that you can also bake as a steak or serve as carpaccio)<\/span><\/p>\n

*Open ravioli, pumpkin textures, herb oil, carrot concentrate<\/span>
\n<\/span>(c<\/span>arrot concentrate is a super tasty vegan sauce because the flavor is extracted under pressure, such as in a press pot)<\/span><\/p>\n

*Dahl with crispy vegetables, coriander cream, crispy chili oil, naan bread<\/span>
\n<\/span>(especially nice to combine Indian\u00a0flavours\u00a0with Belgian vegetables)<\/span>
\n<\/span><\/p>\n

Trusted vendors:<\/strong>
\nCatering: Huis Van Dijck<\/a>
\nPhotography: Hannelore Haemers<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][vc_column width=”5\/12″][vc_single_image image=”2281″ img_size=”full” css=””][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1756843198432{margin-top: 50px !important;}”][vc_column width=”6\/12″][vc_column_text css=”” el_class=”h1small”]<\/p>\n

Inspiration<\/span><\/h1>\n

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