A Flemish classic reimagined for space

Belgian Endive with Ham Gratin, a Flemish favourite, was crafted by chef Wouter Keersmaekers of the renowned restaurant De Schone van Boskoop in Antwerp, Belgium, with the support of sommelier Margot Heydt.

This creamy, comforting dish features locally-sourced Belgian endive, ham from Hove and a rich béchamel sauce made with Orval cheese — a nod to Raphaël’s family ties to the Orval region.

“As a chef with a deep love for our Flemish culinary heritage, I had the unique opportunity to collaborate with ESA on this project,” said Wouter.