I'm standing in the heart of Le Pristine's open kitchen-you have to walk through it to reach the main dining hall-transfixed by the calm, almost eerie atmosphere as young chefs whisk, chop, and stir with quiet focus. Some even pause to smile when they look up. It's nothing like the high-stakes kitchens I've imagined, where disgruntled chefs bark orders at cooks who answer "Yes, Chef!" with military precision. This serene ambience is thanks to Dutchman Sergio Herman, the visionary behind Le Pristine.
With his guidance, Herman's now-closed family restaurant, Oud Sluis, held onto its three Michelin stars each year from 2006 to 2013. Today, his Sergio Herman Group operates esteemed Belgian restaurants like one Michelinstarred Le Pristine, Le Pristine Café, Privé (a private kitchen), and Frites Atelier, a fast-casual concept.
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