Head chef Bert-Jan Michielsen and Luc Dickens met each other at the starred restaurant ‘De Schone van Boskoop’. Luc was maître-sommelier, while Bert-Jan was sous-chef. The Bucher’s Son is their very first joint adventure.

As a young fellow, Bert-Jan literally got a taste for the craft at De Laet & Van Haver, which also explains the name of the restaurant. The Butcher’s Son will serve French cuisine with a preference for meat dishes, but not to worry: there will also be fish and shellfish on the menu.