Mistinguett verified listing

At the age of twenty, Young Master Francesca Sterckx took her first steps in the hospitality industry. At Hotelschool Ter Duinen (Koksijde) she learned all the tricks of the trade and also followed an extra year of specialty restaurant, world cuisine and patisserie-chocolaterie.
Francesca completed internships in the kitchens of Maison Bru (Eygalières, France), MOO (Barcelona), Arrop (Valencia) and Hof ter Hulst (Hulshout), among others.
After acquiring all this knowledge, she started working in De Tuinkamer (Beerzel), Het Eyckerhof (Bornem) and 't Fornuis (Antwerp).

Unusual products
In Mistinguett, Francesca Sterckx makes dishes with unusual products and is known for innovative dishes with organ meats.