1.0Chapeau Magazinehttps://www.chapeaumagazine.com/en/marketing chapeaumagazinehttps://www.chapeaumagazine.com/en/author/marketing-chapeaumagazine/’t pure genotrich600338<blockquote class="wp-embedded-content" data-secret="2sC9Xv216G"><a href="https://www.chapeaumagazine.com/en/bedrijven/t-pure-genot/">’t pure genot</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.chapeaumagazine.com/en/bedrijven/t-pure-genot/embed/#?secret=2sC9Xv216G" width="600" height="338" title="“’t pure genot” — Chapeau Magazine" data-secret="2sC9Xv216G" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://www.chapeaumagazine.com/wp-content/uploads/2024/04/Restaurantgids-2.jpg1024638't pure genot in Dilsen-Stokkem, the name says it all, lets you enjoy the purest flavours the region has to offer. In her open kitchen, Chef An Nelissen conjures up the finest ingredients from the Maasland region and the rest of Belgium and the Netherlands, using the head-to-tail and leaf-to-stem principle. So more to enjoy, and virtually no food waste. An serves these creations in the form of a three-course lunch menu on Mondays and Fridays. The rest of the opening days, you will enjoy a four- to six-course menu, where you have the choice between traditional ingredients or pure nature - heartily vegan, in other words.