Seppe Bleus and Liese Bams lead Restaurant De Fakkels with a vision that marries classical French tradition with global innovation in Sint-Truiden. The cuisine is defined by its technical depth, particularly in the preparation of sauces and the precision of cuissons. A signature dish of North Sea turbot is paired with a complex miso glaze and earthy forest mushrooms, creating a profound flavor balance. The aroma of wild hertenfilet (venison) simmering in a rich, dark reduction signals a kitchen of high vakkennis. Textures are explored through a delicate gravad lax with bergamot and the crunch of caramelized Piedmont hazelnuts atop house-churned vanilla ice cream. The presentation is modern and artistic, often featuring the bright acidity of kalamansi to cut through rich elements like pan-seared sweetbreads. Set within a grand manor house, the experience is one of romantic elegance, where the heritage of Haspengouw is reflected in every course.