Here, every ingredient has a purpose, every technique a story, and every flavor a secret waiting to be discovered.
Our chef invites you to wander through his creative process: the unexpected pairings, the inspirations behind each dish, and the little tricks that bring every flavor to life.
At Bon-apart, we believe every event deserves its own culinary story.
Guided by the seasons and a deep respect for nature, chef Sander Verbrugghe is constantly searching for exceptional ingredients: local whenever possible, or sourced from passionate producers who share our values.
For us, no two events are alike.
We look closely at the theme, the atmosphere, and the experience we want to create. This menu was designed especially for you: crafted from scratch, tailored to this moment, and brought to life with products chosen with care.
Savour every bite, and let the flavors tell their story.
Wine Blend and Hannes Desmedt bring a gastronomic mindset to cocktails, treating each creation like a chef treats a dish: with technique, local ingredients and perfect balance. Every serve is an experience, “cooked” in his mind until it tastes just right.
For the Negroni’s 100th anniversary, he created the Vitis Porton, a refined, grape-rooted twist that gained international praise. His focus on food pairing even earned him the title of Best Sommelier at the Copa Jerez world final, proving his mastery goes far beyond the bar.
Hannes also wrote Apéro Maison, making cocktail craft accessible to anyone.
A little secret: every drink has an equally complex non-alcoholic reflection cocktail, so balanced that guests often can’t tell which version contains alcohol.
Cheers to making lasting memories!
Domaine du Chant d’Éole
Domaine du Chant d’Éole is a Belgian estate known for its refined, traditional-method sparkling wines, crafted from the chalk-rich soils of the Hainaut hills.
Founded through a collaboration between the Ewbank family and an experienced Champagne family, their shared expertise is evident in every bottle.
Because production is limited and demand is high, their wines aren’t always readily available, which makes opening a bottle even more special.
Hasher Family Estate Chardonnay
Hasher Family Estate is a Belgian family’s dream brought to life in the cool-climate vineyards of the Upper Hemel-en-Aarde Valley, part of South Africa’s celebrated Cape winelands and not far from Stellenbosch.
In 2021, Frederik Herten and Céline Haspeslagh moved there with their children, blending their Belgian roots with the elegance and purity this remarkable region offers.
Guided by nature, family spirit and a passion for honest winemaking, they craft wines that reflect both their heritage and the character of the land they now call home.
Cocktails and mocktails
Jamon Iberico Cebo Monte Nevado
Traditionally cured for 28 months in the mountain air of Segovia, this jamón is delicately salted with elegant notes of nuts and matured fat.
Monte Nevado, a family business since 1898, has mastered the art of curing ham at its perfect moment. Thanks to the unique Segovian climate, slow natural aging and the careful selection of every leg, they create jamón that reflects pure tradition, flavor and craftsmanship.
Balfego tuna
Balfegó, a family company from L’Ametlla de Mar in Catalonia, has spent five generations perfecting the capture, care and meticulous handling of Mediterranean bluefin tuna.
Each fish is individually traceable through a QR code, showing catch date, weight and fat content, offering unmatched transparency in the seafood world.
Balfegó tuna is caught exclusively on demand, harvested specifically in the chef’s name, ensuring absolute freshness and precision. Raised at sea on a natural bluefish diet, the tuna develops exceptional marbling and a deep, refined flavor.
This isn’t just tuna: it’s a world-class product served in some of the finest restaurants across the globe.
Redfish Taco
We love using the classic taco element in a playful, refined way, bringing a touch of fun to the presentation. It’s a fresh and surprising way to serve a redfish tartare: light, vibrant, and full of character.
Potato and seared salmon
A delicate touch of potato paired with the bold, flame-seared salmon makes this bite a true crowd-pleaser. Simple, refined and full of flavour.
Quail mousse
During the tasting, we created this bite in close collaboration with NTT. The subtle flavor of NTT, combined with the chef’s creativity and technical finesse, resulted in a mousse that is both delicate and full of character. A refined little bite with a purpose.
Veal tartare
Not your classic tartare, but with Young Venison. The gentle sweetness of celeriac and beetroot turns this bite into a true highlight of the wild-game season.
Brokkeloud Roeselare
The first Belgian cheese in space, selected by NASA astronaut Shannon Walker, who brought it to the ISS after discovering it during training in Houston.
Brokkeloud Roeselare is an artisanal cheese from Kaasboerderij ’t Groendal in Rumbeke. Made from pasteurized cow’s milk and aged for at least 18 months on wooden boards, it develops bold salt crystals and a robust full flavor.
For this dish, we transformed the cheese into a delicate cracker, a smooth cream and a finely grated, dried crumble, finished with a hint of coffee for a fresh, subtly smoked note.
A true Bon-apart signature bite.
Scallops from Dieppe
These scallops come from the Bay of Dieppe in Normandy, one of the most renowned maritime hubs for coquilles Saint-Jacques. A true seasonal delicacy, and one we love to showcase at their very best.
Butternut ravioli
Everyone loves a touch of comfort food, and this dish brings exactly that. An elegant ravioli filled with locally grown butternut, served fresh and refined with a subtle oriental touch.
Whiting with Jerusalem artichoke textures
The mild, almost sweet flavor of whiting pairs beautifully with the earthy depth of Jerusalem artichoke. A silky cream adds softness, while thin, crispy chips bring a surprising contrast in texture and taste.
Veal Fillet - Young venison
Let’s go wild. November is the season to enjoy beautifully prepared game. This young venison of local origin is paired with a silky celeriac cream and the chef’s favourite mushroom, creating a balanced, seasonal dish full of depth.
Chocolate and mandarin
Be aware: chocolate gives a small dopamine boost… mandarin adds a bright, zesty spark. Together, they create an instant smile-effect.
