Knokke-Heist (Brussels Morning Newspaper) – The chef Peter Goossens quits his position at La Rigue in Knokke at 60, at the end of a three-year contract with the restaurant’s owners, Bart Versluys and Marc Coucke, which ends in December 2024. He played an important role in making La Rigue one of the culinary hotspots since the place opened its doors in 2023 as part of the La Réserve hotel.
The well-known chef Peter Goossens is stepping down from the chair of the famous Knokke restaurant La Rigue. At 60, Goossens has confirmed this news, saying he has done enough to ensure the restaurant’s success. “My work is done,” he said.
A Key Role in La Rigue’s Success
Under Goossens’ management, La Rigue became the quintessential place to dine in Knokke, attracting new and loyal customers alike. Having been open since summer 2023, the restaurant contributed in no small measure to the success of the La Réserve hotel, which attained 5-star superior status in July 2024.
Bart Versluys and Marc Coucke, who started running La RĂ©serve in August 2021, invested heavily in restoring the hotel to its former glory. As part of that effort, they teamed up with Goossens to build La Rigue into a top restaurant.
A Three-Year Agreement Fulfilled
Goossens explains, “We had an agreement from the beginning that would last three years. That contract ends at the end of this year. We did what we could during that time, and now it’s time to let go.”
Under his leadership, the restaurant grew dramatically, from being an early target of criticism to becoming a culinary destination. La Rigue was fully realized under Goossens’ guidance and the unrelenting support of a devoted team, which included chef Tom Wazian.
A Privilege to Be Part of the Journey
Goossens expressed pride in his work with La Rigue. “It was a privilege to be part of this wonderful project and to see La Rigue grow into what it is today,” he said. “We worked hard as a team, and I am proud of what we achieved. Now it’s time for others to continue its development.”
Gratitude from the Founders
Both Versluys and Coucke praised Goossens’ contribution. Versluys emphasized, “Peter’s expertise was essential in transforming La Rigue into a culinary hotspot. His dedication and craftsmanship are unmatched.”
Coucke added, “Peter has helped put La Rigue on the map. His passion, his approach, and his sense of perfectionism have made an enormous impact. We are deeply grateful for everything he has done.”
Following Goossens’ departure, La Rigue will persist in flourishing, upholding the robust legacy he played a vital role in establishing.
Peter Goossens’ Signature Dishes at La Rigue
Peter Goossens is known for his refined take on Belgian and French cuisine, with several signature dishes that highlight his expertise. His Steak Tartare is made with fresh, high-quality meat, offering a classic yet elegant flavour.Â
The Vol-au-Vent, featuring farmhouse chicken and sweetbread, showcases his dedication to using local ingredients. Goossens’ Shrimp Croquettes, made with fresh North Sea shrimp, are a beloved dish, while his Grilled Turbot emphasizes the delicate flavours of the fish.Â
He also prepares Langoustines to highlight their natural sweetness and texture, and his Spit-Roasted Farm Chicken emphasizes traditional cooking methods with top-quality poultry.
Peter Goossens Steps Down as Chef at La Rigue in Knokke
Brussels (Brussels Morning Newspaper) – The chef Peter Goossens quits his position at La Rigue in Knokke at 60, at the end of a three-year contract with the restaurant’s owners, Bart Versluys and Marc Coucke, which ends in December 2024. He played an important role in making La Rigue one of the culinary hotspots since the place opened its doors in 2023 as part of the La Réserve hotel.
The well-known chef Peter Goossens is stepping down from the chair of the famous Knokke restaurant La Rigue. At 60, Goossens has confirmed this news, saying he has done enough to ensure the restaurant’s success. “My work is done,” he said.
A Key Role in La Rigue’s Success
Under Goossens’ management, La Rigue became the quintessential place to dine in Knokke, attracting new and loyal customers alike. Having been open since summer 2023, the restaurant contributed in no small measure to the success of the La Réserve hotel, which attained 5-star superior status in July 2024.
Bart Versluys and Marc Coucke, who started running La RĂ©serve in August 2021, invested heavily in restoring the hotel to its former glory. As part of that effort, they teamed up with Goossens to build La Rigue into a top restaurant.
A Three-Year Agreement Fulfilled
Goossens explains, “We had an agreement from the beginning that would last three years. That contract ends at the end of this year. We did what we could during that time, and now it’s time to let go.”
Under his leadership, the restaurant grew dramatically, from being an early target of criticism to becoming a culinary destination. La Rigue was fully realized under Goossens’ guidance and the unrelenting support of a devoted team, which included chef Tom Wazian.
A Privilege to Be Part of the Journey
Goossens expressed pride in his work with La Rigue. “It was a privilege to be part of this wonderful project and to see La Rigue grow into what it is today,” he said. “We worked hard as a team, and I am proud of what we achieved. Now it’s time for others to continue its development.”
Gratitude from the Founders
Both Versluys and Coucke praised Goossens’ contribution. Versluys emphasized, “Peter’s expertise was essential in transforming La Rigue into a culinary hotspot. His dedication and craftsmanship are unmatched.”
Coucke added, “Peter has helped put La Rigue on the map. His passion, his approach, and his sense of perfectionism have made an enormous impact. We are deeply grateful for everything he has done.”
Following Goossens’ departure, La Rigue will persist in flourishing, upholding the robust legacy he played a vital role in establishing.
Peter Goossens’ Signature Dishes at La Rigue
Peter Goossens is known for his refined take on Belgian and French cuisine, with several signature dishes that highlight his expertise. His Steak Tartare is made with fresh, high-quality meat, offering a classic yet elegant flavour.Â
The Vol-au-Vent, featuring farmhouse chicken and sweetbread, showcases his dedication to using local ingredients. Goossens’ Shrimp Croquettes, made with fresh North Sea shrimp, are a beloved dish, while his Grilled Turbot emphasizes the delicate flavours of the fish.Â
He also prepares Langoustines to highlight their natural sweetness and texture, and his Spit-Roasted Farm Chicken emphasizes traditional cooking methods with top-quality poultry.
