3 minutes read<\/p>\n
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Hop shoots | A short season, a long tradition, and one minute that makes all the difference<\/strong><\/h3>\n\u201cHop shoots are delicate, yet full of character. They\u2019re lightly bitter with a nutty flavour and a crisp texture. That\u2019s 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,\u201d says chef Nick Dapper<\/a>.<\/p>\nAt DAPPER.<\/a>, hop shoots are not a trend or a luxury product, but an ingredient that perfectly reflects the kitchen\u2019s philosophy: pure, bold, local and precise.<\/p>\nFrom field to plate | Freshness as an absolute condition<\/strong><\/h3>\nWorking 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\u2019s precisely the appeal.<\/p>\n
\u201cOne minute too long in the pan and they\u2019re 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\u2019t allow shortcuts.\u201d This focus on freshness means hop shoots only work when the entire chain is right, \u00a0from field to kitchen, without detours.<\/p>\n
\u2018White Gold\u2019 | A farmer\u2019s product built on hard labour<\/strong><\/h3>\nNick Dapper personally visited the fields of Paul Temmerman<\/a> and his grandson Jelle. Only then do you truly understand why hop shoots are often called \u201cwhite gold\u201d: 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.<\/p>\n\u201cWhen 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.\u201d For DAPPER., that line is clear: the same respect and dedication must continue all the way to the plate.<\/p>\n
On the plate at DAPPER.<\/strong><\/h3>\nDuring 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:<\/p>\n
\n- Halibut, razor clam, lovage. As extra supplement Royal Belgian Caviar Osietra<\/li>\n
- Scallop from Dieppe, celeriac, black truffle<\/li>\n
- Hop shoots from Jelle Temmerman, grey shrimp, vin jaune<\/li>\n
- Norwegian langoustine, Roscoff onion, bottarga<\/li>\n
- Pigeon from Anjou, roasted hay, beetroot<\/li>\n
- Blood orange, amazake, almond<\/li>\n<\/ul>\n
![\"Hop](\"https:\/\/www.horecatrends.com\/wordpress\/wp-content\/uploads\/\/Hopscheuten-op-het-menu-bij-Dapper-in-Ghent-1-300x182.jpg\")
Hop shoots on the menu at restaurant DAPPER. in Ghent, Belgium.<\/p><\/div>\n
Hop shoots at DAPPER. | Classic, yet razor-sharp<\/strong><\/h3>\nAlthough creativity at DAPPER. is always evolving, Nick has a soft spot for the classic preparation. \u201cI still prefer them the traditional way: with a poached egg, mousseline and hand-peeled shrimp.\u201d A dish that perfectly reflects what DAPPER. stands for: finesse without excess, technical control without showmanship, and a product that has the final word.<\/p>\n
About the chef and DAPPER. at KAA Gent<\/strong><\/h3>\nLast year, KAA Gent (football club) entrusted its gastronomic restaurant at the Planet Group Arena<\/a> to Nick Dapper. Together with his wife Lisa, he now safeguards the culinary level within the arena.<\/p>\n\u201cAt DAPPER., we want guests to feel at home. We create an atmosphere where calm and nuance have space \u2014 authentic, with pure flavours and no unnecessary frills,\u201d says Nick Dapper.<\/p>\n
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.<\/p>\n
Nick Dapper (\u00b01989) grew up in Zeebrugge, where he took his first steps in hospitality at his father\u2019s brasserie. After graduating from Hotelschool Ter Duinen, he refined his craft in several renowned kitchens, including \u2019t 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.<\/p>\n
We wrote about <\/em>DAPPER.<\/a> before.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"
At DAPPER.<\/a>, hop shoots are not a trend or a luxury product, but an ingredient that perfectly reflects the kitchen\u2019s philosophy: pure, bold, local and precise.<\/p>\n 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\u2019s precisely the appeal.<\/p>\n \u201cOne minute too long in the pan and they\u2019re 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\u2019t allow shortcuts.\u201d This focus on freshness means hop shoots only work when the entire chain is right, \u00a0from field to kitchen, without detours.<\/p>\n Nick Dapper personally visited the fields of Paul Temmerman<\/a> and his grandson Jelle. Only then do you truly understand why hop shoots are often called \u201cwhite gold\u201d: 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.<\/p>\n \u201cWhen 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.\u201d For DAPPER., that line is clear: the same respect and dedication must continue all the way to the plate.<\/p>\n 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:<\/p>\n Hop shoots on the menu at restaurant DAPPER. in Ghent, Belgium.<\/p><\/div>\n Although creativity at DAPPER. is always evolving, Nick has a soft spot for the classic preparation. \u201cI still prefer them the traditional way: with a poached egg, mousseline and hand-peeled shrimp.\u201d A dish that perfectly reflects what DAPPER. stands for: finesse without excess, technical control without showmanship, and a product that has the final word.<\/p>\n Last year, KAA Gent (football club) entrusted its gastronomic restaurant at the Planet Group Arena<\/a> to Nick Dapper. Together with his wife Lisa, he now safeguards the culinary level within the arena.<\/p>\n \u201cAt DAPPER., we want guests to feel at home. We create an atmosphere where calm and nuance have space \u2014 authentic, with pure flavours and no unnecessary frills,\u201d says Nick Dapper.<\/p>\n 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.<\/p>\n Nick Dapper (\u00b01989) grew up in Zeebrugge, where he took his first steps in hospitality at his father\u2019s brasserie. After graduating from Hotelschool Ter Duinen, he refined his craft in several renowned kitchens, including \u2019t 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.<\/p>\n We wrote about <\/em>DAPPER.<\/a> before.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"From field to plate | Freshness as an absolute condition<\/strong><\/h3>\n
\u2018White Gold\u2019 | A farmer\u2019s product built on hard labour<\/strong><\/h3>\n
On the plate at DAPPER.<\/strong><\/h3>\n
\n
Hop shoots at DAPPER. | Classic, yet razor-sharp<\/strong><\/h3>\n
About the chef and DAPPER. at KAA Gent<\/strong><\/h3>\n