Roger Souvereyns** x Jo Bussels
A tangible tribute to the Flemish master Wijndomein Valke VleugAchterheide 21
2870 Liezele
On Saturday 23 and Sunday 24 August, Roger Souvereyns** and his protégé Jo Bussels will present a delightful menu. Bussels worked as Chef de Partie from 1998 to 2000 at Souvereyns’ iconic Scholteshof. It was there that he developed his love for finesse, product knowledge, and balance—values he now translates in his own way at his fine dining restaurant Lilium in boutique hotel De Witte Lelie in Antwerp (Gault&Millau 14/20).
Jo Bussels is not only a former student, but also the initiator of the tribute book Roger & Ik, in which 48 chefs describe the lasting influence of Roger Souvereyns as a mentor.
He describes Roger as a general, an éminence grise with a treasury of warm stories, a listening ear, and a heart for his protégés. A culinary father figure and authentic Flemish Master who continues to follow his students’ paths—even decades later.
Menu and Wine Pairings
Choose your ideal moment and indulge in a meticulously curated 5-course menu, created by both chefs and executed by Jo Bussels and the team at Ambrosia Fijnkeuken. The dishes are paired with matching wines from Vinetiq, our cool climate wine boutique.
• Saturday lunch: 12h
• Saturday diner: 19h
• Sunday lunch: 12h
• Sunday diner: 19h
You can reserve your seat at an all-inclusive price:
• Members: €375 pp
• Non-Members: €405 pp
Not a Member yet? Discover our Membership (€50/year) and enjoy the member price for this unique four-hands dinner!
About Roger Souvereyns**
Roger Souvereyns** is a living legend in Belgian gastronomy. Born in Hasselt and raised in a modest family, he discovered his passion for cooking early on. As a young man, he began working in hospitality and learned the craft in prestigious kitchens such as Maison Troisgros and Frédy Girardet. In Belgium, he worked at Villa Lorraine and Hostellerie Saint-Roch, among others. Roger was always known for his uncompromising dedication to quality, craftsmanship, and authenticity.
In 1983, he opened the iconic Scholteshof, a landmark of Belgian haute cuisine that soon gained international acclaim. Under his leadership, it became a culinary temple, awarded two Michelin stars and frequented by devoted 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 later became big names themselves. His style was direct, demanding, and always to the point, yet he gave his protégés space to discover and grow.
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 Jo Bussels
Jo Bussels is the chef of fine dining restaurant Lilium in Antwerp, located in the exclusive Small Luxury Hotel De Witte Lelie. Bussels is a true professional who earned his stripes in several renowned kitchens.
He began his career at restaurant De Slagmolen**, and under the mentorship of Roger Souvereyns** at Scholteshof, he developed into a chef with a clear vision and finesse. Later, Bussels made his mark with his own restaurants Rimbaud and Radis Noir, where he served classic cuisine with a contemporary twist.
Today, at his restaurant Lilium, Jo Bussels presents a cuisine focused on flavor, simplicity, and respect for the product.
About Ambrosia
Chef Kurt Van Den Broeck spent a total of 2.5 years as Sous-Chef at Souvereyns’ Scholteshof. For the 5 Years Valke Vleug celebration, chef Kurt is preparing Roger Souvereyns’ menu alongside chef Jo Bussels.
Through his catering company Ambrosia Fijnkeuken, Kurt has delivered culinary creations and refined dishes for over 30 years. It's all about flavor, presentation, and service. He continues to apply Roger’s sacred principles: staff must be versatile, house-made consommés and stocks receive special care, inventory is closely monitored, and the kitchen garden remains essential.
Achterheide 21
2870 Liezele
On Saturday 23 and Sunday 24 August, Roger Souvereyns** and his protégé Jo Bussels will present a delightful menu. Bussels worked as Chef de Partie from 1998 to 2000 at Souvereyns’ iconic Scholteshof. It was there that he developed his love for finesse, product knowledge, and balance—values he now translates in his own way at his fine dining restaurant Lilium in boutique hotel De Witte Lelie in Antwerp (Gault&Millau 14/20).
Jo Bussels is not only a former student, but also the initiator of the tribute book Roger & Ik, in which 48 chefs describe the lasting influence of Roger Souvereyns as a mentor.
He describes Roger as a general, an éminence grise with a treasury of warm stories, a listening ear, and a heart for his protégés. A culinary father figure and authentic Flemish Master who continues to follow his students’ paths—even decades later.
Menu and Wine Pairings
Choose your ideal moment and indulge in a meticulously curated 5-course menu, created by both chefs and executed by Jo Bussels and the team at Ambrosia Fijnkeuken. The dishes are paired with matching wines from Vinetiq, our cool climate wine boutique.
• Saturday lunch: 12h
• Saturday diner: 19h
• Sunday lunch: 12h
• Sunday diner: 19h
You can reserve your seat at an all-inclusive price:
• Members: €375 pp
• Non-Members: €405 pp
Not a Member yet? Discover our Membership (€50/year) and enjoy the member price for this unique four-hands dinner!
About Roger Souvereyns**
Roger Souvereyns** is a living legend in Belgian gastronomy. Born in Hasselt and raised in a modest family, he discovered his passion for cooking early on. As a young man, he began working in hospitality and learned the craft in prestigious kitchens such as Maison Troisgros and Frédy Girardet. In Belgium, he worked at Villa Lorraine and Hostellerie Saint-Roch, among others. Roger was always known for his uncompromising dedication to quality, craftsmanship, and authenticity.
In 1983, he opened the iconic Scholteshof, a landmark of Belgian haute cuisine that soon gained international acclaim. Under his leadership, it became a culinary temple, awarded two Michelin stars and frequented by devoted 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 later became big names themselves. His style was direct, demanding, and always to the point, yet he gave his protégés space to discover and grow.
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 Jo Bussels
Jo Bussels is the chef of fine dining restaurant Lilium in Antwerp, located in the exclusive Small Luxury Hotel De Witte Lelie. Bussels is a true professional who earned his stripes in several renowned kitchens.
He began his career at restaurant De Slagmolen**, and under the mentorship of Roger Souvereyns** at Scholteshof, he developed into a chef with a clear vision and finesse. Later, Bussels made his mark with his own restaurants Rimbaud and Radis Noir, where he served classic cuisine with a contemporary twist.
Today, at his restaurant Lilium, Jo Bussels presents a cuisine focused on flavor, simplicity, and respect for the product.
About Ambrosia
Chef Kurt Van Den Broeck spent a total of 2.5 years as Sous-Chef at Souvereyns’ Scholteshof. For the 5 Years Valke Vleug celebration, chef Kurt is preparing Roger Souvereyns’ menu alongside chef Jo Bussels.
Through his catering company Ambrosia Fijnkeuken, Kurt has delivered culinary creations and refined dishes for over 30 years. It's all about flavor, presentation, and service. He continues to apply Roger’s sacred principles: staff must be versatile, house-made consommés and stocks receive special care, inventory is closely monitored, and the kitchen garden remains essential.