Moscou By Danny Horseele

Veteran chef Danny Horseele and his team have set up shop in Gent’s Moscou district. Casually luxurious, this restaurant dripping in gilded details resonates with warmth. The chefs can be admired at work behind a glass partition.Classical cuisine has no secrets for chef Horseele, who has a knack for recruitment and who enjoys trying out novelties, as the mouthwatering associations of the tasting and à la carte menus reveal. Big-boned, no-nonsense tradition is at the core of the house DNA. An example: pigeon, dried for two days, whose breast is cooked to a perfect medium rare and then coated with an amazing thyme-spiked cooking jus, which is in turn enhanced with truffle-flavoured pigeon sausage, fork-tender leg and a subtle pigeon stew.But the chef may also marinate scallops in koji to bring out hints of umami, adding an oriental kick with dai dai powder, dashi and a buttery sambai dressing. A fascinating adventure that delivers the goods every time!