From caterer to restaurateur: there are not many people who do such a thing. Filip Snakes shows, however, that it is perfectly possible.
Many restaurateurs are jealous of caterers. Know in advance how many mouths there at a certain time with the same dishes have to be filled. In a restaurant swirls the public at irregular intervals within and order where the sentence in. However, there are also caterers who are jealous of restaurateurs, because they can prepare what they want to, and get support from eetgidsen, weekly and daily newspapers. The successful caterer Filip Snakes also wanted to cook according to their own vision. He opened the brasserie Table Around where he the atmosphere of the now defunct family restaurant Reinaert in Sint-Niklaas recall.
The dining room had a classic design that fits in with the old doktershuis. Retro armchairs, white linen on the table, and silver cups and bowls, create an atmosphere to relax and dine. Through the window in the inside wall you have a view on the kitchen.
There is a heavy bite of Tête de Moinekaas with tapenade and a slice of pekelharing with apple and kohlrabi, with a glass of Goldberg Grüner Veltliner from weingut Eschenhof Holzer (5 euro). On the wine list-in-the-making, we found our liking not and also the recommended Sheherazade 2011 (32 euro) of pianist Ivo Varbanov gave no satisfaction (contrived with too much wood). One shrimp croquette with a crisp crust and tasty batter with a hint of Thai lemongrass and green curry, served with deep-fried parsley (18 euro). IJskastkoude crab, avocado and tomato we experience as a result of the traiteurskeuken (18 euro). Tender stewed meat of kalfstong is located in a nostalgic madeirasaus and comes with tuinboontjes and carrots ($24). The succulent meat of pigeon Clamart, as the name implies, young peas and suikersla, and is equipped with a light gravy of the carcasses (35 euro). If valve cerises jubilées with vanilla ice cream, cherries and a honey-sweet sauce of white wine and aceto balsamico (9 euro). Table Around, is a new brasserie with classic cuisine à la carte, which is solid and is custom prepared.
KITCHEN 7,5 • DECOR 7 • COMFORT 7 • OPERATION 7 • PRICE/QUALITY 7
Filip Snakes is 48 years. He is classically trained and was ten years in the kitchen of the well-known Antwerp restaurant ‘t Stove. He started at the bottom of the ladder and left as a sous-chef.
2. Favorite preparation
At the sight and taste of a professionally prepared pâté of foie gras in briochedeeg is the heart of Filip beat faster. That happened in Maison Constant Christian Constant (maisonconstant.com).
3. Best special restaurant experience
The most positive experience-experienced Filip in restaurant Kadeau in Denmark (kadeau.dk). The preparations were relatively simple and consisted of only a few ingredients and still beat everything.
Table Around: Peperstraat 14, 9120 Beveren, 03 755 83 26, tafeltjerond.be. Closed Saturday and Sunday.
(By Pieter van Doveren)