Belgian Bart Praet inspects sorrel on a farm, where vegetables for Belgian chef Gert De Mangeleer's restaurant Hertog Jan, the country's latest three-star Michelin restaurant, are grown, near Bruges March 29, 2012. De Mangeleer, 34, has taken Hertog Jan to the top of the culinary world with a cooking style based on fresh, local ingredients and perfection in preparation. He and Joachim Boudens, Hertog Jan's head sommelier, cultivate vegetables, flowers and herbs for the restaurant by themselves on a farm which they purchased two years ago. Picture taken on March 29, 2012. To match story BELGIUM-FOOD/ REUTERS/Francois Lenoir (BELGIUM - Tags: AGRICULTURE FOOD SOCIETY)