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Christian Denis |
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| Born |
1947-05-25 Born: Ougree - Liege, BE |
| Apprenticeship/training |
1959: School of Hotel Management, Liège (Diploma A3-A2) |
| Career |
1965: Canterburry, Brussels
1967: Military service
1968: Gourmet shop, Tongres (Manager & Owner)
since 1984: Clos St. Denis, Kortessem (Chef de cuisine & Patron)
1989: * Guide Rouge (Michelin)
1994: ** Guide Rouge (Michelin) |
| Membership |
Eurotoques
Traditions & Qualité
Maîtres-Cuisiniers (Master Chefs) |
| Awards |
Meilleure carte de vins de Belgique (Best Wine List In Belgium) |
| Publications |
1: La Symphonie de saveurs - Genieten van geur en smaak. édition Lannoo, 1995
2: Le Chef et sa famille. édition Lannoo, 2002
(unclear whether still in print) |
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Clos St. Denis |
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| Address |
Grimmertingenstraat 24
3724 Tongeren
Belgium > Limburg > Limburg > Limburg
number of seats: 65
number of employees: 14
SKZ (Service Index) 0.215
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| Staff |
Denis, Christian (Chef de Cuisine)
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Phone
fax |
+32 (12) 23 60 96
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email
Homepage |
info ( at ) closstdenis.be
www.closstdenis.be |
| Opening times |
Tuesday & Wednesday days of rest
12:00 h - 14:15 h & 19:00 h - 21:30 h
Closed: 1 week at Pâques, 2 weeks end of July, 2 weeks after christmas |
| Prices |
5 courses degustation menu 99,- €
6 courses gourmet menu 139,- €
All credit cards
7 course menu 189 €
price per course = 27.000 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Belgium
Total points |
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85
36.5
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6
53.5
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13
36.5
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| Restaurant guides |
GaultMillau "points"
Guide Delta "toques"
Lemaire "crown"
Michelin "stars" |
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18
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* *
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18
ddd
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* *
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18
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* *
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(18.0)
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(18.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
18.00 |
| class |
Outstanding |
| ERR Toques |
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| ERR Rank |
139 |
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| Guest Rating |
| current quality | 20.00 |
| class | Perfect |
| user Toques | |
| Number of reviews | 1 |
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| Culinary highlights |
Famous for his Homard Haché à Cru, Préparé comme un Tartare |
| Starter |
Le Millefeuille de Jarret de Veau Confit, Foie de Canard Mariné et Truffes |
| Main dish |
Terre aux Truffes, cuisinées comme un Risotto |
| Dessert |
La Corbeille au Chocolat "Pur Venezuela" aux Oranges de Montagne |
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