In Carcasse, nothing ever goes to waste. Just like at the butcher’s, Timon Michiels uses every part of the animal, from nose to tail. Every bit finds its way to your plate, from popular cuts to pieces we rarely see on the table today. Michiels is a chef who excels in classics with a playful, innovative twist, with a clear focus on the product itself – whether meat or vegetable. Carcasse sources its vegetables from local farmers. Our meat is therefore served in the best possible way, in beautifully balanced dishes.
