Roger Souvereyns** x Jacob Jan Boerma***
Two greats, one menu, five stars Wijndomein Valke VleugAchterheide 21
2870 Liezele
On Saturday, August 2 and Sunday, August 3, we are honored to welcome none other than Michelin-starred chef Jacob Jan Boerma* for an exceptional quatre-mains dinner with his former mentor, Roger Souvereyns**. What unites them? A shared respect for terroir, flavor, and craftsmanship — and a long-standing bond that began in the iconic Scholteshof.
Boerma worked at Souvereyns’ Scholteshof from 1995 to 1997, starting as a commis and rising to Junior Sous Chef. Souvereyns guided and inspired him on his path to finding his identity as a chef. Today, Jacob Jan Boerma is among the absolute elite in international gastronomy, having earned three Michelin stars for his restaurant De Leest and leading numerous international projects.
This unique collaboration sees them return to where it all began — but this time, they each bring their most refined signature dishes to the table.
Five-Star Menu and Wine Pairings
Choose your ideal moment and indulge in a carefully curated five-course menu, crafted by both star chefs and served by Jacob Jan Boerma* and the team of Ambrosia Fijnkeuken. The dishes will be paired with matching wines from Vinetiq, our boutique specializing in cool climate wines.
• Saturday lunch: 12h
• Saturday diner: 19h
• Sunday lunch: 12h
• Sunday diner: 19h
Reservations are available at an all-in price:
• Members: €495 pp
• Non-Members: €525 pp
Not yet a Member? Discover our Membership (€50/year) and immediately enjoy the discounted rate for this one-time four-hands event!
About Roger Souvereyns**
Roger Souvereyns is a living legend of Belgian gastronomy. Born in Hasselt and raised in a modest family, he discovered his passion for cooking early on. He began working in hospitality at a young age and honed his craft in prestigious kitchens like Maison Troisgros and Frédy Girardet. In Belgium, he also worked at Villa Lorraine and Hostellerie Saint-Roch. Roger has always been known for his uncompromising commitment to quality, craftsmanship, and authenticity.
In 1983, he opened the iconic Scholteshof, which quickly became a benchmark in Belgian haute cuisine and gained international acclaim. Under his leadership, it became a culinary temple, awarded two Michelin stars and frequented by a loyal audience of gourmets, royals, and fellow chefs. Roger was not only a pioneer on the plate but also a mentor and coach to countless young chefs who would later become culinary stars in their own right. His style was direct, demanding, and always honest — yet he gave his protégés the space to discover and grow into themselves.
To this day, at 86 years old, he remains an inspiration — not by looking back, but by continuing to share his boundless love for the craft with a new generation.
About Jacob Jan Boerma***
Jacob Jan Boerma* is one of the most renowned chefs in the Netherlands. He gained international acclaim with his restaurant De Leest in Vaassen, which was awarded three Michelin stars. His cuisine is known for its refinement, elegance, and expressive style, with a strong focus on freshness, acidity, and pure flavors.
His culinary journey began at a young age and took him through top restaurants around the world. A pivotal period in his career was his time with Roger Souvereyns at Scholteshof, where he learned the importance of terroir, technique, and finesse.
Boerma* is active globally with culinary ventures including The White Room in Amsterdam, Fine Fleur in Antwerp, and Smaak Japan in Yokohama. His mission remains the same: to bring pure flavors to perfection, with respect for tradition and a sharp eye for innovation.
About Ambrosia
Chef Kurt Van Den Broeck spent a total of 2.5 years at Souvereyns’ Scholteshof as Sous Chef. For the 5 Years Valke Vleug celebration, Chef Kurt will co-create Roger Souvereyns' menu alongside Jacob Jan Boerma.
With his catering company, Ambrosia Fijnkeuken, Kurt has been delivering culinary creations and refined dishes for over 30 years. It's all about flavor, presentation, and service. He still upholds the sacred principles learned from Roger: staff are multi-skilled, house-made consommés and stocks are essential, inventory is meticulously tracked, and the kitchen garden is carefully maintained.
Achterheide 21
2870 Liezele
On Saturday, August 2 and Sunday, August 3, we are honored to welcome none other than Michelin-starred chef Jacob Jan Boerma* for an exceptional quatre-mains dinner with his former mentor, Roger Souvereyns**. What unites them? A shared respect for terroir, flavor, and craftsmanship — and a long-standing bond that began in the iconic Scholteshof.
Boerma worked at Souvereyns’ Scholteshof from 1995 to 1997, starting as a commis and rising to Junior Sous Chef. Souvereyns guided and inspired him on his path to finding his identity as a chef. Today, Jacob Jan Boerma is among the absolute elite in international gastronomy, having earned three Michelin stars for his restaurant De Leest and leading numerous international projects.
This unique collaboration sees them return to where it all began — but this time, they each bring their most refined signature dishes to the table.
Five-Star Menu and Wine Pairings
Choose your ideal moment and indulge in a carefully curated five-course menu, crafted by both star chefs and served by Jacob Jan Boerma* and the team of Ambrosia Fijnkeuken. The dishes will be paired with matching wines from Vinetiq, our boutique specializing in cool climate wines.
• Saturday lunch: 12h
• Saturday diner: 19h
• Sunday lunch: 12h
• Sunday diner: 19h
Reservations are available at an all-in price:
• Members: €495 pp
• Non-Members: €525 pp
Not yet a Member? Discover our Membership (€50/year) and immediately enjoy the discounted rate for this one-time four-hands event!
About Roger Souvereyns**
Roger Souvereyns is a living legend of Belgian gastronomy. Born in Hasselt and raised in a modest family, he discovered his passion for cooking early on. He began working in hospitality at a young age and honed his craft in prestigious kitchens like Maison Troisgros and Frédy Girardet. In Belgium, he also worked at Villa Lorraine and Hostellerie Saint-Roch. Roger has always been known for his uncompromising commitment to quality, craftsmanship, and authenticity.
In 1983, he opened the iconic Scholteshof, which quickly became a benchmark in Belgian haute cuisine and gained international acclaim. Under his leadership, it became a culinary temple, awarded two Michelin stars and frequented by a loyal audience of gourmets, royals, and fellow chefs. Roger was not only a pioneer on the plate but also a mentor and coach to countless young chefs who would later become culinary stars in their own right. His style was direct, demanding, and always honest — yet he gave his protégés the space to discover and grow into themselves.
To this day, at 86 years old, he remains an inspiration — not by looking back, but by continuing to share his boundless love for the craft with a new generation.
About Jacob Jan Boerma***
Jacob Jan Boerma* is one of the most renowned chefs in the Netherlands. He gained international acclaim with his restaurant De Leest in Vaassen, which was awarded three Michelin stars. His cuisine is known for its refinement, elegance, and expressive style, with a strong focus on freshness, acidity, and pure flavors.
His culinary journey began at a young age and took him through top restaurants around the world. A pivotal period in his career was his time with Roger Souvereyns at Scholteshof, where he learned the importance of terroir, technique, and finesse.
Boerma* is active globally with culinary ventures including The White Room in Amsterdam, Fine Fleur in Antwerp, and Smaak Japan in Yokohama. His mission remains the same: to bring pure flavors to perfection, with respect for tradition and a sharp eye for innovation.
About Ambrosia
Chef Kurt Van Den Broeck spent a total of 2.5 years at Souvereyns’ Scholteshof as Sous Chef. For the 5 Years Valke Vleug celebration, Chef Kurt will co-create Roger Souvereyns' menu alongside Jacob Jan Boerma.
With his catering company, Ambrosia Fijnkeuken, Kurt has been delivering culinary creations and refined dishes for over 30 years. It's all about flavor, presentation, and service. He still upholds the sacred principles learned from Roger: staff are multi-skilled, house-made consommés and stocks are essential, inventory is meticulously tracked, and the kitchen garden is carefully maintained.