Paul Hendrickx

Paul Hendrickx (1966) enjoyed his Hotel training at PIVA in Antwerp. After numerous national and international wanderings, he has settled down in Brugge (Kristus Koning). From 1996, he is located at the "Graaf-visartpark", in an old mansion, with 2 luxurious guest rooms.

1996
Opening of restaurand Aneth

1996
Winner "Fish of the year" VLAM

1997
Joined the "Jeunes restaurateurs d'Europe" (Young Restaurant Owners of Europe)

1999
Runner up at the international Grand Prix Saisonnier in Zuidlaren

1999
Laureate of the festival "Antionius Award"

2000
Winner contest "Internationale Grand Prix Saisonnier" in Zuidlaren on February 7th 2000

2000
Came in third at the "Bocuse d'or" for Belgian selection

2000
Finalist "Prosper Montagné"

2000
Winner “Flavoursome Region Europe”

2002
Finalist "Prosper Montagné”

2003
Winner “Prosper Montagné”

2004
Appointed Vice President for « Jeunes Restaurateurs d’Europe»

2006
Souchef Frederik Hoorne : First prize “Fish of the year” VLAM

2006
Souchef Frederik Hoorne and Sommelier Evelyne Sambre : First prize “Riesling Challenge”

2006
Souchef Frederik Hoorne and Sommelier Hilde Jonckheere : First prize “Laurent Perrier”

2007
Souchef Roseane : First prize “Fish of the year” VLAM

2008
Frederik Hoorne : Finalist « Prosper Montagné »

2008
Hilde Jonckheere : Finalist « Prosper Montagné »

2009
Souchef Frederik Hoorne : First prize “Prosper Montagné”
First cook of Belgium 2009

2009
Sommelier Hilde Jonckheere : First prize “Prosper Montagné”
First sommelier of Belgium 2009

Herbals

For a long time Paul Hendrickx has played with the idea to continue and expand his culinary experience with herbs: herbal products in the wake of kitchen gastronomy. Thus it was obvious that liquors would be the perfect connection. Mainly because liquours can be just the right ending to a succesful feast, but also because it provides the challenge to continuously discover new creations, dimensions and applications.

It took a short while of experimenting before there was anything to be created. The result was quite beautiful and at the same time unique. Afer all, Paul left off with the angle of 'herbs in mono-cépage'. Slowly it grew to an impressive range of typical flavours and fragrances.

The mono-cepages: herbs, plants, flowers and seeds, the fragrances and flavours are up for grabs. In the search to the power of life, uniting salutary effects and harmonical fusing of typical features got more and more attention. Taken from culinary experience often the individual character arises to improve harmony. Thus, it was from this angle that Paul Hendrickx orientated his creations.

In this way the experiments resulted in the capture of flavours and fragrances, of each plant individually, in alcohol (as an aroma carrier). The possibilities were endless, the range was expanded: Dill, Basil, Tarragon, Lemon Verbena, Young Garlic, Bay Laurel, Sage, Lavender, Thyme, Lovage, Morille, Rosemary, Chervil, Marjoram, ...