THE MICHELIN GUIDE REVIEW 2024

Bert and Sandra’s atelier feels like a cozy living room — intimate, with beautiful Scandinavian lines and a magnificent terrace overlooking the garden. The couple’s passion radiates throughout the restaurant. Bert takes great pleasure in delighting his guests with modern ideas, subtle Asian accents, and exciting fresh, tangy nuances. This is where true gourmets feel at home.

GAULT&MILLAU REVIEW 2026

At Atelier Noun, chef Bert Castermans and hostess Sandra Ponchaut guarantee a truly delightful experience. Guests are pampered by the driven couple and their team. In every dish, the chef strives for complexity and layered flavors. Zeeland mussels are served marinated, accompanied by earthy chanterelles and a butter sauce based on dill. As a successful side dish, there is a flan with smoked mussel and smoked herring caviar, finished with a sauce based on vin jaune. A beautiful langoustine is briefly pan-seared and glazed with a sauce made from the langoustine heads and a touch of honey. The accompanying sauce subtly incorporates ginger and fennel. We are curious to see what the planned renovation will bring.