Commotie

Commotie Commotie • restaurant • events • catering

www.commotiegent.be
(207)

Imagine this: the evening twilight, a glass of wine in hand, a culinary night about to begin. Reservations for August op...
01/06/2026

Imagine this: the evening twilight, a glass of wine in hand, a culinary night about to begin. Reservations for August open now at 10:00. ☀️

Get your table via https://www.commotiegent.be/reserveren

Gratinated langoustine head with a langoustine emulsion, finished with herbs from the garden and a tartare of langoustin...
26/05/2026

Gratinated langoustine head with a langoustine emulsion, finished with herbs from the garden and a tartare of langoustine garum, dill flower vinegar, and basil oil. 🦐⁠

Benoit Doussot is one of the most promising young producers working in Champagne today.⁠⁠His project Clandestin (meaning...
19/05/2026

Benoit Doussot is one of the most promising young producers working in Champagne today.⁠

His project Clandestin (meaning hidden, secret, undercover) centers on vinification rooted in specific soil types and expositions. Boréal is sourced entirely from north-facing parcels of Pinot Noir.⁠

Two producers shaped Doussot's approach: Jean-Philippe Fichet, the meticulous Meursault vigneron whose precision in both vineyard and cellar left a lasting mark, and Bertrand Gautherot of Vouette & Sorbée, who deepened his understanding of the region's villages and soils.

That foundation shows in the wines: detailed, texturally alive, and precise. But as Doussot continues to push the boundaries of quality and experimentation, his own signature is increasingly present.⁠

A distinct density, freshness and complexity sets this wine apart. 🥂 ⁠

Sapinot

The guessing game: what do you get when you replace rice with sunflower seeds? 🌻⁠⁠Swipe to discover.⁠⁠
12/05/2026

The guessing game: what do you get when you replace rice with sunflower seeds? 🌻⁠

Swipe to discover.⁠

Fermentation & Pickle Masterclass⁠⁠On June 17th we're hosting a new ferment & pickle masterclass.⁠⁠For three hours, you'...
07/05/2026

Fermentation & Pickle Masterclass⁠

On June 17th we're hosting a new ferment & pickle masterclass.⁠

For three hours, you'll dive into the world of fermentation, a technique that has been connecting flavour and preservation for centuries, and one that sits at the heart of our kitchen.⁠

You'll learn the core principles, experiment hands-on, and taste what you make.⁠

In between, chef Thomas will serve some small bites from our evening menu, so that theory and flavour run side by side throughout the afternoon.⁠

Hosted by Thomas Gellynck & Lara De Vlieger⁠

Wednesday June 17th // 13:30 - 16:30⁠
Please note: max. 24 places⁠

Sounds fun?⁠
www.commotiegent.be/masterclasses

Yesterday reminded us of something really special… The messages, the calls, the hugs, the cheering, the people rooting f...
05/05/2026

Yesterday reminded us of something really special… The messages, the calls, the hugs, the cheering, the people rooting for us. Our guests, our friends, our family. That’s what stays. That’s what we do it for.

A special thank you to our team, for showing up every single day and giving it their all.

Also a big congratulations to all our colleagues who received recognition, truly well deserved. 👏

As for us, we’ll keep going, but first time for some holiday and much needed vitamine D 🤍

See you back on the 19th of May!

Commotie's Wine List 🍇New bottles, new discoveries... and recently, we added some rare cellar treasures: exclusive wines...
28/04/2026

Commotie's Wine List 🍇

New bottles, new discoveries... and recently, we added some rare cellar treasures: exclusive wines, very limited stock.

The book itself is just as special. Handmade by Skrift & Bok, with a traditional Japanese binding. A beautiful piece, inside and out. Come by and discover the craftsmanship for yourself.

Curious about what grows in our region, what's worth picking and what's best left alone? 🌿 ⁠⁠Chef  will take you on a fo...
21/04/2026

Curious about what grows in our region, what's worth picking and what's best left alone? 🌿 ⁠

Chef will take you on a foraging walk.

Afterwards, we’ll head into the kitchen to show you three techniques, three ways to work with what you've gathered, followed by a three-course lunch.

From outside to in, from ground to plate. It doesn't get any better than this.

Saturday 30 May // € 175 per person ⁠
10:00 - 11:00 :: foraging walk
11:30 - 12:00 :: processing techniques
12:00 - 13:30 :: lunch (3 courses with juices)

Are you in?
www.commotiegent.be/masterclasses

Baracija Refošk, 100 % Refosco. A biodynamic red with personality. And yes… dangerously drinkable. 🫦 Fresh acidity, eleg...
16/04/2026

Baracija Refošk, 100 % Refosco. A biodynamic red with personality. And yes… dangerously drinkable. 🫦 Fresh acidity, elegant structure, a slightly wild edge.

📍Istria, Croatia

The guessing game is back while the scallop season is coming to an end. One last tribute, can you guess the ingredients?...
08/04/2026

The guessing game is back while the scallop season is coming to an end. One last tribute, can you guess the ingredients?

➡️



Adres

Victor Braeckmanlaan 367
Ghent
9040

Openingstijden

Woensdag 19:30 - 23:00
Donderdag 19:30 - 23:00
Vrijdag 12:00 - 16:00
19:30 - 23:00
Zaterdag 19:30 - 23:00

Meldingen

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