Vilhjalmur Sigurdarson has been working in different restaurants in Belgium since 2011, before he settled down in Ypres in 2014. There, he started a small but bright restaurant called ‘Souvenir’, where he puts his talent into developing tasty plates into which local and seasonal vegetables play the lead role, respecting the nature.
This has led to several awards so far in his young career. In the opening of his restaurant in 2014, Gault&Millau has announced him as “Discovery of the Year”. In 2016, ‘Souvenir’ achieved the 148th spot on the prestigious list of “Opinated About Dining”’s 100 Best European Restaurants and also a nomination for the title of Best New European Restaurant.
- Tartelette with fresh cheese and smoked beetroot
- Raw Coquille Saint-Jacques, burnt apple and winter radish with vinaigrette of scallop
- Roasted Jerusalem artichoke with broth of fermented white cabbage
Roasted chicory stuffed with dry ham, roasted béchamel cream and Brokkeloud cheese from Roeselare
- Alternative without meat :
Chicory with hazelnut crumble, roasted béchamel cream and Brokkeloud cheese from Roeselare
Second starter (by Denis Roberti, only on Friday and Saturday)
Cream of watercress and its “perfect” egg
Poached Monkfish glazed with crustacean reduction, crustacean hollandaise, nasturtium emulsion and roots, pomme Anne and Savooi cabbage
Mousse of Parsnips and white chocolate, chicory ice-cream and caramelised oats