HAUT (Divine Dining)
List Price:
$70.00
| Expected release date is Sep 8th 2026 |
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Product Details
Author:
Femke Vandevelde, Randy Degroote, Dimitri Proost
Format:
Hardcover
Pages:
144
Publisher:
Stichting Kunstboek BVBA (September 8, 2026)
Imprint:
Stichting Kunstboek BVBA
Release Date:
September 8, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9789058567437
ISBN-10:
9058567435
Weight:
26.7oz
Dimensions:
9.646" x 12.992"
File:
Eloquence-SimonSchuster_07042026_P10292974_onix30_Complete-20260704.xml
Folder:
Eloquence
List Price:
$70.00
Pub Discount:
65
Case Pack:
1
As low as:
$53.90
Publisher Identifier:
P-SS
Discount Code:
A
Overview
HAUT pairs Dimitri Proost’s refined, Japan-influenced cuisine with North Sea ingredients in a stunning 28th-floor setting, earning rapid acclaim including a Michelin star within months.
Restaurant Haut, the brainchild of chef Dimitri Proost and maître d’ Randy Degroote, has all the makings of becoming one of Belgium’s culinary hotspots. Perched on the 28th floor of the Oostende SKY Tower ONE, Dimitri Proost has been dazzling guests since May 2024. After a classical training and an in-depth exploration of Japanese cuisine, his santoku knife pointed him toward a new horizon on the Belgian coast.
Haut's pure cuisine seeks out and celebrates the essence of every ingredient, with the bounty of the North Sea forming the foundation of its gastronomic repertoire. The exquisite and expansive menu unfolds as a total experience, with every dish aspiring to signature status. The restaurant’s bold culinary vision and breathtaking setting quickly earned acclaim, rewarded with an impressive 15.5/20 by Gault&Millau and a first Michelin star just eleven months after opening.
Restaurant Haut, the brainchild of chef Dimitri Proost and maître d’ Randy Degroote, has all the makings of becoming one of Belgium’s culinary hotspots. Perched on the 28th floor of the Oostende SKY Tower ONE, Dimitri Proost has been dazzling guests since May 2024. After a classical training and an in-depth exploration of Japanese cuisine, his santoku knife pointed him toward a new horizon on the Belgian coast.
Haut's pure cuisine seeks out and celebrates the essence of every ingredient, with the bounty of the North Sea forming the foundation of its gastronomic repertoire. The exquisite and expansive menu unfolds as a total experience, with every dish aspiring to signature status. The restaurant’s bold culinary vision and breathtaking setting quickly earned acclaim, rewarded with an impressive 15.5/20 by Gault&Millau and a first Michelin star just eleven months after opening.
