Tomato collection

This month's guest chef is the Belgian Gert de Mangeleer from Hertog Jan*** restaurant in Zedelgem, Belgium, situated near Bruges, the capital of West Flanders. In the short space of just five years, Gert, together with sommelier Joachim Boudens and a team of 25 staff (whose average age is only 22), earned three Michelin stars. Gert de Mangeleer's style of cooking is contemporary with a regional influence. His kitchen focuses on elementary flavours and basic techniques with respect for nature, in which vegetables, herbs, and edible flowers grown on his own farm feature prominently. Gert cooks according to what the season has on offer, and his dishes are characterised by depth and an abundance of authentic flavours. Presentation is very important to Gert, and just like an architect, he ensures that all his dishes are perfect to every last detail. Respect is a vital aspect at Hertog Jan restaurant, and not just for the products; but also for the staff and for guests.

Creation by Gert de Mangeleer, Hertog Jan*** restaurant, Zedelgem, Belgium.

Tomato collection

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




different types of mini tomatoes, 10 tomatoes per person, such as:
white cherry, black cherry, green grape, isis candy, mini Roma, millefleur, or tigerette tomatoes



beef tomatoes



coarse salt



Japanese pickled ginger (sushi ginger)



goat cheese, fresh



pickled onions



Lemon Gem marigolds, 3 different colours



olive oil



Maldon salt

Preparation method
  • Rinse the cherry tomatoes and monder (peel) them.
  • Cut the beef tomatoes into quarters and toss together in a bowl.
  • Add the salt and allow to drain in a cheesecloth. Store the clear tomato juice in the cold store so that it can become ice-cold.
  • Stir together the goat cheese and a little salt to create a smooth cream and pass through a sieve.
  • Finely chop the sushi ginger.
  • Cut the pickled onions into slices.
Finishing & presentation
  • Arrange this composition in deep plates.
  • Start with the goat cheese cream, and playfully arrange the mini-tomatoes on top allowing the multitude of colours to be beautifully displayed.
  • Carefully place a little of the chopped ginger on top of half of the tomatoes.
  • Arrange the onion slices between the tomatoes and decorate with the Lemon Gem marigolds.
  • Season the dish with coarse salt and drizzle over a little olive oil.
  • Pour the clear tomato juice into a small jug and serve separately. 

Previous page