Isabelle Arpin is originally from northern France. She started her career in her native country and then crossed the border to join the Casino in Middelkerke before settling in the kitchens of the Auteuil gourmet restaurant in Ostend. There, she earned a promising 15/20 in the Gault&Millau guide.
The Chef admits having a special taste for sauces and the association of spices and herbs from all over the world. Her cuisine was an instant hit with food critics. She already earned a Michelin star at a first Brussels restaurant before arriving at the WY, opened a few years ago by Bart De Pooter, a 2-starred Michelin Chef, where she developed her refined and creative cuisine.
- Ostende grey prawns, green salad emulsion, tomato parcels, sable de crevettes
- Soused maatjes herring with Granny Smith, green beans, red onion macedoine and old Dutch gin jelly
- Belgian Red tartare, Avruga caviar, lemon cream, hazelnut powder | Meatless alternative : Skipjack tartare, avruga caviar, lemon cream, hazelnut powder
Eel in green herbs with a twist
Second Starter (only on Fridays and Saturdays)
Diced mange-tout, apple and ginger juice, marinated prawns and “féra” eggs
Rabbit filet with prunes, smoked potatoes, Hainaut foie gras, onion pickle, chanterelles, “Babylone beer”
Meatless alternative : Sea bass, smoked potato cream, onion pickle, carrot structures, Namur white beer
Comte d'Acremont sphere, birch syrup, black olives and sourdough crumble, lemon thyme and rocket