{"id":56387,"date":"2026-04-08T15:29:12","date_gmt":"2026-04-08T13:29:12","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=56387"},"modified":"2026-04-09T17:27:42","modified_gmt":"2026-04-09T15:27:42","slug":"dimitri-proost-haut","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/dimitri-proost-haut\/","title":{"rendered":"Dimitri Proost \u2014 HAUT*"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||3px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_3_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Avec une premi\u00e8re \u00e9toile \u00adMichelin obtenue d\u00e8s sa premi\u00e8re ann\u00e9e d’activit\u00e9 et \u00e9lu \u2018Meilleur nouveau venu de Flandre de l’ann\u00e9e 2025\u2019 par \u00adGault&Millau, Dimitri Proost a tr\u00e8s rapidement r\u00e9ussi \u00e0 se hisser au sommet de la gastronomie belge avec HAUT. \u00ab La mer du Nord est mon potager, affirme-t-il, et je suis \u00e9galement convaincu qu’Ostende peut devenir une destination culinaire de premier plan\u00a0\u00bb.<\/span><\/strong><\/p>\n

\u00ab La reine des stations baln\u00e9aires dispose enfin d’un restaurant digne de son nom \u00bb, \u00e9crivait Jean-Pierre Bruneau, qui a conserv\u00e9 ses trois \u00e9toiles Michelin pendant plus de 40 ans avec son restaurant \u00e0 Bruxelles, dans la pr\u00e9face du livre d’art HAUT Divine Dining consacr\u00e9 \u00e0 Dimitri Proost, publi\u00e9 l’ann\u00e9e derni\u00e8re.<\/p>\n

Des mots \u00e9logieux pour le jeune chef de 31 ans, originaire de Brasschaat, qui a suivi une formation h\u00f4teli\u00e8re \u00e0 Stella Maris \u00e0 Merksem.<\/i><\/span><\/h3>\n

\u00ab Une \u00e9cole fantastique avec des professeurs tout aussi fantastiques \u00bb, affirme-t-il. J’ai \u00e9galement beaucoup appris de mon p\u00e8re, originaire de Flandre occidentale, que je trouvais moi-m\u00eame tr\u00e8s bon cuisinier. J\u2019ai aussi pu faire un stage chez Johan Segers, du restaurant ‘t Fornuis \u00e0 Anvers. Gr\u00e2ce \u00e0 mes exp\u00e9riences ult\u00e9rieures au Japon, je suis devenu en 2006 le premier chef du Dim Dining \u00e0 Anvers \u00bb.<\/p>\n

Quelle est votre philosophie en cuisine ?<\/i><\/span><\/h3>\n

\u00ab J’ai \u00e9t\u00e9 \u00e9lev\u00e9 avec une cuisine \u00e0 la carte, et je perp\u00e9tue cette tradition dans mon restaurant. Je privil\u00e9gie une approche classique, que j’aime agr\u00e9menter d’influences asiatiques. \u00c9tant un grand passionn\u00e9 de voyages, il est tr\u00e8s important pour moi de pouvoir m’immerger dans toutes ces cultures \u00e9trang\u00e8res (Asie, Moyen-Orient, etc.) afin de les int\u00e9grer ensuite dans ma cuisine.<\/span><\/p>\n

Le Japon aura toujours une longueur d’avance\u00a0: leur philosophie culinaire revient \u00e0 l’essentiel, \u00e0 la simplicit\u00e9, au go\u00fbt du produit… Ils disposent \u00e9galement de produits d’une qualit\u00e9 exceptionnelle, s\u00e9lectionn\u00e9s sp\u00e9cialement pour moi par mes importateurs sur place, sur tous les march\u00e9s locaux possibles. \u00bb<\/span><\/p>\n

\"\"<\/i><\/span><\/h3>\n

Vous avez obtenu (tr\u00e8s) rapidement une premi\u00e8re \u00e9toile, et Gault&Millau vous a \u00e9galement r\u00e9compens\u00e9 d\u2019une note de 15,5 sur 20.<\/i><\/span><\/h3>\n

\u00ab Cela s’est fait rapidement pour plusieurs raisons. Et je pense alors tout d’abord \u00e0 l’emplacement\u00a0: HAUT est situ\u00e9 au 28e \u00e9tage de la Sky Tower One, \u00e0 96 m\u00e8tres de hauteur et \u00e0 un jet de pierre de la gare d’Ostende, ce qui est un \u00e9norme atout. HAUT est donc une destination en soi pour de nombreux clients, d’autant plus qu’il offre une vue imprenable \u00e0 360\u00b0 sur Ostende et la mer du Nord. Ensuite, j’avais d\u00e9j\u00e0 une certaine notori\u00e9t\u00e9, gr\u00e2ce \u00e0 Dim Dining. Je vise, et avec beaucoup d’enthousiasme, l’obtention d’une deuxi\u00e8me \u00e9toile Michelin d’ici 2030 au plus tard. Je veux apprendre chaque jour et n\u2019ai aucun mal \u00e0 m\u2019adapter si cela s\u2019av\u00e8re n\u00e9cessaire.\u00a0\u00bb<\/p>\n

Lorsqu\u2019on se rend \u00e0 Ostende, c\u2019est souvent pour aller s\u2019y d\u00e9lecter d\u2019\u2019un petit poisson\u2019, et donc\u2026<\/i><\/span><\/h3>\n

\u00ab La mer du Nord est, il est vrai, mon potager. Le turbot accompagn\u00e9 de notre sauce classique \u00e0 base de vermouth, de langue de veau et d’\u0153ufs de hareng (une des recettes pr\u00e9sent\u00e9es plus loin dans le magazine) ne dispara\u00eetra pas de sit\u00f4t de notre carte, tout comme le crabe accompagn\u00e9 de caviar. Je ne suis pas du genre \u00e0 copier ce que l’on trouve ailleurs. Nous proposons \u00e9galement tout ce qu’il faut en mati\u00e8re de p\u00e2tisserie, des boules de Berlin aux traditions saisonni\u00e8res, etc. J’aime aussi beaucoup le pain et le beurre. Nous proposons donc trois sortes de pain que nous pr\u00e9parons \u00e9galement nous-m\u00eames, tout comme nos p\u00e2tisseries d\u2019ailleurs. \u00bb<\/span><\/p>\n

\"\"<\/p>\n

A Ostende, la derni\u00e8re \u00e9toile Michelin a \u00e9t\u00e9 attribu\u00e9e au restaurant de la Villa Royale \u2018Au Vigneron\u2019, et ce, jusqu’\u00e0 sa fermeture en 2004. Ostende peut-elle devenir une destination culinaire gr\u00e2ce \u00e0 HAUT\u00a0?<\/i><\/span><\/h3>\n

\u00ab Je suis en effet convaincu qu’Ostende peut devenir une destination culinaire de premier plan. De nombreux nouveaux \u00e9tablissements sympas y ont vu le jour, \u2018diff\u00e9rents\u2019 de nous, mais on sent que tout le monde souhaite \u00e9voluer parce que nous sommes l\u00e0 \u00bb.<\/p>\n

Comment voyez-vous \u00e9voluer la haute gastronomie dans notre pays ?<\/i><\/span><\/h3>\n

\u00ab Je remarque que la tendance est au \u2018back to basics\u2019, et je trouve cela tr\u00e8s positif. Les gens sont pr\u00eats \u00e0 payer le juste prix pour une offre correcte et une bonne qualit\u00e9\u00a0; c’est rassurant.\u00bb<\/p>\n

Si vous souhaitez passer la nuit dans les environs, vous pouvez s\u00e9journer \u00e0 The Ostendian, un h\u00f4tel r\u00e9cent et branch\u00e9 appartenant \u00e0 C-Hotels situ\u00e9 dans la Sky Tower One toute proche. C-Hotels forme avec Degroote Vastgoed et Dimitri Proost lui-m\u00eame un triumvirat pour HAUT.<\/p>\n

\"\"<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||60px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/mastercooks.jpg\u00a0\u00bb title_text=\u00a0\u00bbmastercooks\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/mastercooks.be\/nl\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb|30px||30px|false|true\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ custom_padding=\u00a0\u00bb50px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

HAUT<\/h2>\n

SKY Towers
\n<\/span>Leopold III laan 2 \/ 28.01,
\n8400 Oostende
\nwww.hautrestaurant.be<\/a>
\n<\/span>www.ostendian.com<\/a><\/span>
\nwww.stichtingkunstboek.com<\/a><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

D\u00e9couvrez ici les 3 recettes de Dimitri Proost :<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/HM269-recept-HM269_TASTE_HAUT.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbHM269-recept-HM269_TASTE_HAUT\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/crabe-de-la-mer-du-nord-persil-racine-agrumes-caviar\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Crabe de la mer du Nord \u2013 persil-racine \u2013 agrumes – caviar \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/HM269-recept-HM269_TASTE_HAUT2.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbHM269-recept-HM269_TASTE_HAUT2″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/turbot-vermouth-oeufs-de-hareng-langue-de-veau\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Turbot \u2013 vermouth \u2013 \u0153ufs de hareng \u2013 langue de veau \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/HM269-recept-HM269_TASTE_HAUT3.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbHM269-recept-HM269_TASTE_HAUT3″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/pain-perdu-glace-aux-figues\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Pain perdu \u2013 glace aux figues \u2192<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb60px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

[ Danny Verheyden – photos : \u00a9 Jan Bellen ]<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Avec une premi\u00e8re \u00e9toile \u00adMichelin obtenue d\u00e8s sa premi\u00e8re ann\u00e9e d’activit\u00e9 et \u00e9lu \u2018Meilleur nouveau venu de Flandre de l’ann\u00e9e 2025\u2019 par \u00adGault&Millau, Dimitri Proost a tr\u00e8s rapidement r\u00e9ussi \u00e0 se hisser au sommet de la gastronomie belge avec HAUT. \u00ab La mer du Nord est mon potager, affirme-t-il, et je suis \u00e9galement convaincu qu’Ostende […]<\/p>\n","protected":false},"author":5,"featured_media":56284,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[45],"tags":[],"class_list":["post-56387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nDimitri Proost \u2014 HAUT* | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Dimitri Proost \u2014 HAUT*\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/dimitri-proost-haut\/\" \/>\n<meta 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