With JRE-Inside+ you can enjoy many benefits, including exclusive interviews, events and more Read more

Join JRE-Inside+ Premium

JRE-Inside+ members are kept in the loop about the latest gastronomic developments, new JRE-Jeunes Restaurateurs restaurants, and the hottest culinary trends. Get access to our 'members-only' content now and never miss the latest news. JRE-Inside+ membership can be registered below so you can start using it right away.

Become a JRE-Inside+ member and enjoy exclusive benefits, inspiring interviews, recipes & articles, event infos and more.

  • Always up to date with our world of fine dining
  • Receive invites to exclusive events
  • Get to know our Chefs through interviews and recipes

This article is 
for JRE-Inside+ members only.

Go JRE-Inside+
interview • November 4th, 2021

Interview with Eric van Bochove

Premium

Eric van Bochove is chef at restaurant ‘t Vlasbloemeken in Koewacht, the Netherlands. Eric fell in love with the culinary profession from a young age. After working at restaurants in the Netherlands, England, and Switzerland, he believed it was time for his own restaurant.  In 2005, he took over restaurant 't Vlasbloemeken together with his partner, hostess and sommelier Bianca. Here, Eric’s goal is to present his guests with food that reflects the best of the sea, soil, and livestock. To get to know Eric a bit better, we asked him some questions about his culinary preferences as a chef.

Eric, how would you describe your cooking style?

My cooking style is modern, but with a classic basis.

What's your favourite dish to make?

My favorite dish to conjure up myself is our locally caught Oosterschelde Lobster with pasta and sea vegetables. This is a beautiful seasonal product to enjoy, and then wait another year for it to be available again.

What is your favourite ingredient to work with?

I enjoy working with everything from the sea because you can apply so many different preparations to it.

A carrot is a carrot and does not have to taste like something else

Eric van Bochove

't Vlasbloemeken

Who is one of your top suppliers or producers?

I enjoy working with our local fish supplier. We are always on the same page. He calls with good offers and I never have to doubt the freshness of his produce.

What is the biggest challenge you’ve faced in your culinary career?

My biggest challenge is that of presenting the same top-level dishes every day and continuing to make our guests happy.

Which gastronomic trend are you excited about the most?

Every new trend is beautiful, but I am especially very happy that we are going back to basics. A carrot is a carrot and does not have to taste like something else. Pure flavours in search of the essence are important to me.

If you could only eat one dish for the rest of your life, what would that be?

I would go for my beloved Oosterschelde lobster.

What’s one thing in the area that guests have to see or do?

The ocean! The North Sea at wind force 8 is so fascinating, so beautiful and so brutal.

Thank you, Eric.

Book your table at restaurant 't Vlasbloemeken

Try chef Eric van Bochove’s unparalleled modern Dutch cuisine for yourself at restaurant 't Vlasbloemeken in Koewacht, the Netherlands. You can make your lunch or dinner reservation through our website.

Book your table