Amazing ROYAL BELGIAN CAVIAR with LANGOUSTINE & Takoyaki at HERT (1 star) by chef Alex Verhoeven

At Restaurant HERT in Turnhout, Belgium, Gault&Millau’s Young Chef of the Year 2025, Alex Verhoeven, demonstrates how to build a modern seafood dish that pairs premium local caviar with sweet langoustine and a playful Japanese-inspired element. For professional chefs, this demonstration highlights how to balance clean, high-end marine flavours with complex textures without overcomplicating the plate.

Harmonising Sweetness and Salinity

The core of this dish lies in the dialogue between the sweet, buttery flesh of the langoustine and the clean, briny pop of Royal Belgian Caviar. When working with cold-water shellfish like langoustine, pristine temperature control is critical to maintaining the delicate texture of the meat. Chef Verhoeven highlights the natural sweetness of the shellfish, which provides a clean foundation for the assertive saltiness of the caviar. Rather than masking these ingredients under heavy sauces, the preparation relies on light, focused elements that allow the natural marine qualities of both components to lead the dish.

The Play of Textures: Takoyaki in Fine Dining

A key technical takeaway from this presentation is the integration of a takoyaki-inspired element. Traditionally a Japanese street food, the inclusion of a hot, crispy, and savoury ball adds both a temperature and structural contrast to the raw or gently cooked langoustine. Chefs can observe how Verhoeven uses this component to introduce a rich, comforting element to the plate, breaking the monotony that can sometimes occur in purely cold seafood starters. The contrast between the warm, soft interior of the takoyaki and the cool, delicate shellfish creates an engaging experience on the palate.

To successfully execute this style of plate in a high-pressure service environment, meticulous mis en place is essential. The cold elements must remain perfectly chilled until the moment of assembly, while the warm components must be finished to order. This contrast of hot and cold, crisp and soft, requires tight communication between the larder and hot line stations.