Bellings gives a 0/10 for slip tongues: “The cook must google urgently: how do I bake a fish?”

This summer, Luc Bellings is also foaming the Belgian (and Dutch) coast in search of the best classics. This week he is looking for the perfect Sliptings Meunière in five restaurants between Koksijde and Retranchement. That turned out to be much more difficult than expected, with no less than three zeros. Fortunately there was also an over -earned ten: “All those other chefs should come and taste how things should be done.”

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