Sergio Herman’s Oud Sluis was rising quickly among the food cognescenti when I ate there in November of 2005. I had a simple but spectacular meal and wasn’t surprised when it was promoted from two to three stars by the Benelux Michelin Guide Rouge a week later. From the “Hoofgerechten” (Main Courses) portion of the á la carte menu:
Reebok met krokante muesli, ravioli van bloedworst en goudrenet,
pizza met cepes, reejus met guanaja 70%.
(Venison with muesli croquante, ravioli of boudin noir and “goudrenet,”
porcini “pizza,” and venison jus with 70% Guanaja chocolate.)