Roger Souvereyns** x Johan Schroven*
From the beginning to now: together in the kitchen once more Wijndomein Valke VleugAchterheide 21
2870 Liezele
On Saturday, August 30 chef Johan Schroven* (restaurant Hof ter Hulst) will join us at our wine estate for a unique culinary collaboration with his former mentor Roger Souvereyns**.
Schroven worked from 1994 to 1997 at Souvereyns’ Scholteshof as Chef de Partie. Today, he leads the Michelin-starred Hof ter Hulst* in Hulshout, where he seamlessly blends craftsmanship, terroir, and creativity. During this four-hands dinner, Roger and Johan present a menu in which tradition meets refinement. The generosity of Souvereyns and the contemporary finesse of Schroven come together in a menu.
Menu and Wines
Choose your ideal moment and indulge in a carefully curated five-course menu created by both chefs and served by Johan Schroven* and the team from Ambrosia Fijnkeuken. The dishes are accompanied by matching wines from Vinetiq, our cool-climate wine boutique.
Marinated tuna
Lobster with melon dressing
Skewer of hand-peeled prawns
Champagne Éric Taillet 'Egali 'T' Brut NV
•
Terrine of goose liver / smoked eel / confit potato
Wijndomein Valke Vleug Brut Rosé
•
Glazed pork belly / dill cream / langoustine / Ocietra caviar
Domaine Gautheron Chablis Premier Cru 'Les Fourneaux' 2023
•
Sea bass / southern condiments
Weingut Hannes Sabathi 'Ried Jägerberg' Grauburgunder 2018
•
Veal rack / sweetbread / artichoke / morel / green asparagus / sauce vin jaune
Clos des Capucins 'Eminence Grise' 2017 MAGNUM
•
Croquembouche / caramel ice cream
Champagne Henri Giraud Ratafia Champenois 'Solera 1990-2016'
Book your table
• Saturday lunch: 12h
• Saturday diner: 19h
You can reserve your seats at an all-in price:
• Members: €345 pp
• Non-Members: €375 pp
Not a Member yet? Discover our Membership (€50/year) and immediately enjoy the discounted 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 at an early age. He began working in hospitality at a young age and honed his craft in renowned kitchens such as Maison Troisgros and Frédy Girardet. In Belgium, he worked at Villa Lorraine and Hostellerie Saint-Roch. What always characterized Roger was his uncompromising dedication to quality, craftsmanship, and authenticity.
In 1983, he opened the iconic Scholteshof, a reference in Belgian haute cuisine that quickly earned international acclaim. Under his leadership, it became a culinary temple, awarded with 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 later became big names themselves. His style was direct, demanding, and always straightforward, but he also gave his protégés the space to discover and grow.
To this day, at the age of 86, he remains an inspiration—not by looking back, but by continuing to share his boundless love for the craft with a new generation.
About Johan Schroven*
Johan Schroven is chef and owner of Michelin-starred restaurant Hof ter Hulst* in Hulshout. His journey began at Scholteshof, where as a young cook he developed his craft under the wings of Roger Souvereyns**. Roger quickly became more than a mentor: he guided Johan, shaped his career, and continued to support him over the years.
After Scholteshof, he moved on to prestigious names such as Alain Ducasse (Louis XV, Monaco), Michel Guérard (Eugénie-les-Bains), and Philippe Rochat (Crissier). He ultimately opened Hof ter Hulst* (Gault&Millau 15/20), where he delivers a cuisine characterized by terroir, finesse, and balance. His dishes reflect deep product knowledge and precision—values rooted in his time with Roger.
About Ambrosia
Chef Kurt Van Den Broeck worked for a total of 2.5 years at Souvereyns’ Scholteshof as Sous-Chef. For our 5 Years Valke Vleug event, chef Kurt will prepare the menu of Roger Souvereyns together with chef Johan Schroven*.
With his Ambrosia Fijnkeuken catering, Kurt has been delivering culinary creations and refined dishes for more than 30 years. It’s all about flavor, presentation, and service. He also adopted Roger’s sacred principles: staff should be versatile, great attention is given to homemade consommés and stocks, and inventory is closely monitored—just like the kitchen garden.
Achterheide 21
2870 Liezele
On Saturday, August 30 chef Johan Schroven* (restaurant Hof ter Hulst) will join us at our wine estate for a unique culinary collaboration with his former mentor Roger Souvereyns**.
Schroven worked from 1994 to 1997 at Souvereyns’ Scholteshof as Chef de Partie. Today, he leads the Michelin-starred Hof ter Hulst* in Hulshout, where he seamlessly blends craftsmanship, terroir, and creativity. During this four-hands dinner, Roger and Johan present a menu in which tradition meets refinement. The generosity of Souvereyns and the contemporary finesse of Schroven come together in a menu.
Menu and Wines
Choose your ideal moment and indulge in a carefully curated five-course menu created by both chefs and served by Johan Schroven* and the team from Ambrosia Fijnkeuken. The dishes are accompanied by matching wines from Vinetiq, our cool-climate wine boutique.
Marinated tuna
Lobster with melon dressing
Skewer of hand-peeled prawns
Champagne Éric Taillet 'Egali 'T' Brut NV
•
Terrine of goose liver / smoked eel / confit potato
Wijndomein Valke Vleug Brut Rosé
•
Glazed pork belly / dill cream / langoustine / Ocietra caviar
Domaine Gautheron Chablis Premier Cru 'Les Fourneaux' 2023
•
Sea bass / southern condiments
Weingut Hannes Sabathi 'Ried Jägerberg' Grauburgunder 2018
•
Veal rack / sweetbread / artichoke / morel / green asparagus / sauce vin jaune
Clos des Capucins 'Eminence Grise' 2017 MAGNUM
•
Croquembouche / caramel ice cream
Champagne Henri Giraud Ratafia Champenois 'Solera 1990-2016'
Book your table
• Saturday lunch: 12h
• Saturday diner: 19h
You can reserve your seats at an all-in price:
• Members: €345 pp
• Non-Members: €375 pp
Not a Member yet? Discover our Membership (€50/year) and immediately enjoy the discounted 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 at an early age. He began working in hospitality at a young age and honed his craft in renowned kitchens such as Maison Troisgros and Frédy Girardet. In Belgium, he worked at Villa Lorraine and Hostellerie Saint-Roch. What always characterized Roger was his uncompromising dedication to quality, craftsmanship, and authenticity.
In 1983, he opened the iconic Scholteshof, a reference in Belgian haute cuisine that quickly earned international acclaim. Under his leadership, it became a culinary temple, awarded with 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 later became big names themselves. His style was direct, demanding, and always straightforward, but he also gave his protégés the space to discover and grow.
To this day, at the age of 86, he remains an inspiration—not by looking back, but by continuing to share his boundless love for the craft with a new generation.
About Johan Schroven*
Johan Schroven is chef and owner of Michelin-starred restaurant Hof ter Hulst* in Hulshout. His journey began at Scholteshof, where as a young cook he developed his craft under the wings of Roger Souvereyns**. Roger quickly became more than a mentor: he guided Johan, shaped his career, and continued to support him over the years.
After Scholteshof, he moved on to prestigious names such as Alain Ducasse (Louis XV, Monaco), Michel Guérard (Eugénie-les-Bains), and Philippe Rochat (Crissier). He ultimately opened Hof ter Hulst* (Gault&Millau 15/20), where he delivers a cuisine characterized by terroir, finesse, and balance. His dishes reflect deep product knowledge and precision—values rooted in his time with Roger.
About Ambrosia
Chef Kurt Van Den Broeck worked for a total of 2.5 years at Souvereyns’ Scholteshof as Sous-Chef. For our 5 Years Valke Vleug event, chef Kurt will prepare the menu of Roger Souvereyns together with chef Johan Schroven*.
With his Ambrosia Fijnkeuken catering, Kurt has been delivering culinary creations and refined dishes for more than 30 years. It’s all about flavor, presentation, and service. He also adopted Roger’s sacred principles: staff should be versatile, great attention is given to homemade consommés and stocks, and inventory is closely monitored—just like the kitchen garden.