Chef Peter Goossens reveals name for new restaurant in Knokke-Heist

In restaurant La Rigue, at Hotel La Réserve, Peter Goossens and his team will present a cuisine that is very close to his heart. Classics from the Belgian and French restaurant kitchen based on local ingredients with a focus on the product and the taste.

“Finesse and Perfection”

Goosens, with his more than thirty years of experience, wants to receive new guests in La Rigue with the same “rigor” or sense of care and detail. “In La Rigue, I keep going for finesse and perfection, because that’s in my genes,” says the chef. (Read more below the photo.)

“Only the best ingredients are good enough for my guests and for my dishes. Think of steak tartare, vol-au-vent, salads with freshly peeled North Sea shrimps and shrimp croquettes, langoustines, grilled turbot, farm chicken on the spit, eel in green…”

Surrounded by water

Both hotel guests of La Réserve and others can taste Goossens’ hand this summer.

A rigue also stands for a flat-bottomed boat that sails on the Upper Rhône and rigus means ‘surrounded by water’ in Latin. Nautical references that go well with the seaside location.