The Dierendonck Butcher’s Shop, in the heart of Sint-Idesbald in Belgium, was opened 39 years ago by Raymond Dierendonck and, 11 years ago, his son Hendrik took the lead.
|Installation date||June 2014|
Hendrik Dierendonck is known for his authentic aging methods of meats and the quality cuts, both in Belgium and abroad.
Numerous starred chefs and gourmet enthusiasts rely on him.
The dry-aging techniques applied at the Atelier Dierendock of Nieuwpoort are considered real art.
Quality meats are also cooked on site: the kitchen could not do without a Marrone customized cooking block. Hendrik specifically requested a charcoal grill for the preparation of his best cuts of meat.
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