DAPPER. cooks field-fresh hop shoots straight from the source
Hop shoots on the menu at restaurant DAPPER. in Ghent, Belgium. 
Hop shoots on the menu at restaurant DAPPER. in Ghent, Belgium. 
Hop shoots on the menu at restaurant DAPPER. in Ghent, Belgium. 
Hop shoots on the menu at restaurant DAPPER. in Ghent, Belgium.
For chef Nick Dapper, hop shoots are something exceptional. Not only because of their flavour, but because of what they demand from a chef: speed, focus, and a refusal to take shortcuts. Their season is short. They oxidise quickly. And they don’t submit to routine. At DAPPER., he works with hop shoots harvested from the fields of Paul Temmerman.
Are hop shoots on your menu in the season?
3 minutes read
Hop shoots | A short season, a long tradition, and one minute that makes all the difference
“Hop shoots are delicate, yet full of character. They’re lightly bitter with a nutty flavour and a crisp texture. That’s exactly why they pair so beautifully with richer ingredients like butter, egg, shellfish or vin jaune. They add tension and keep a dish in balance,” says chef Nick Dapper.
At DAPPER., hop shoots are not a trend or a luxury product, but an ingredient that perfectly reflects the kitchen’s philosophy: pure, bold, local and precise.
From field to plate | Freshness as an absolute condition
Working with hop shoots means working against the clock. The product must arrive ultra-fresh and be handled with care immediately. Their finesse lies not only in their flavour, but also in their fragility: one small mistake and the magic is gone. For Nick, that’s precisely the appeal.
“One minute too long in the pan and they’re worthless. They turn bitter if overcooked and tough if undercooked. You have to stay focused, feel the product and time it exactly right. Hop shoots don’t allow shortcuts.” This focus on freshness means hop shoots only work when the entire chain is right, from field to kitchen, without detours.
‘White Gold’ | A farmer’s product built on hard labour
Nick Dapper personally visited the fields of Paul Temmerman and his grandson Jelle. Only then do you truly understand why hop shoots are often called “white gold”: because of the labour behind them. Harvested by hand, bent over, in all weather conditions, it is a pure form of craftsmanship rarely seen today.
“When you stand there in the field, you realise the intensity of the work. Harvesting by hand, sometimes in pouring rain, it leaves a deep impression. Since then, I look at hop shoots differently. Every time I cook with them, I feel the craftsmanship and dedication behind them.” For DAPPER., that line is clear: the same respect and dedication must continue all the way to the plate.
On the plate at DAPPER.
During the brief hop shoot season, chef Nick Dapper incorporates the daily harvest into several dishes, always guided by the rhythm of the crop and a focus on precision. On the menu at DAPPER., hop shoots appear in dishes such as:
- Halibut, razor clam, lovage. As extra supplement Royal Belgian Caviar Osietra
- Scallop from Dieppe, celeriac, black truffle
- Hop shoots from Jelle Temmerman, grey shrimp, vin jaune
- Norwegian langoustine, Roscoff onion, bottarga
- Pigeon from Anjou, roasted hay, beetroot
- Blood orange, amazake, almond
Hop shoots on the menu at restaurant DAPPER. in Ghent, Belgium.
Hop shoots at DAPPER. | Classic, yet razor-sharp
Although creativity at DAPPER. is always evolving, Nick has a soft spot for the classic preparation. “I still prefer them the traditional way: with a poached egg, mousseline and hand-peeled shrimp.” A dish that perfectly reflects what DAPPER. stands for: finesse without excess, technical control without showmanship, and a product that has the final word.
About the chef and DAPPER. at KAA Gent
Last year, KAA Gent (football club) entrusted its gastronomic restaurant at the Planet Group Arena to Nick Dapper. Together with his wife Lisa, he now safeguards the culinary level within the arena.
“At DAPPER., we want guests to feel at home. We create an atmosphere where calm and nuance have space — authentic, with pure flavours and no unnecessary frills,” says Nick Dapper.
DAPPER. opens privately on match days and, since September 2025, also welcomes guests on non-match days, from individual gourmets to companies seeking discretion, refinement and comfort.
Nick Dapper (°1989) grew up in Zeebrugge, where he took his first steps in hospitality at his father’s brasserie. After graduating from Hotelschool Ter Duinen, he refined his craft in several renowned kitchens, including ’t Korennaer in Sint-Niklaas, Pure C in Cadzand, and De Koolputten in Waasmunster. His greatest inspiration remains Roger Souvereyns, who taught him that true gastronomy begins with respect: for the product, the craft and simplicity.
We wrote about DAPPER. before.
