Restaurant Versaen

"Creativity does not have to revolve around spectacle. Do not expect crazy combinations or 101 variations from Hans Derks. The ingenuity of this modest chef lies in finding harmony with a limited number of elements. For example, he will pimp an ajoblanco soup, with its delicate balance between almond and garlic, with fresh pieces of herring, fish roe and a visually appealing palette of vegetables such as beetroot, radish and leek. That is the power of simplicity. Chef Derks likes to play with Mediterranean flair and Eastern intensity, and dares to update a preparation of tournedos Rossini, for example. He pays special attention to his (often regional) suppliers and knows how a beurre blanc with roasted garlic adds elegance to poached monkfish. No frills, just deep flavours. This former butcher's shop in picturesque Ravenstein exudes trendy purity. It is a place where, surrounded by Brabant conviviality, you can experience the power of understated creativity." - Michelin Inspector