Chef Wouter Verheijen

How did you get started as a chef?
"First I followed and completed a study HBO Technical Business Administration, during my internships I found out that this was not what I was going to be happy with. At the age of 25 I started cooking. This was and is my biggest hobby. After my studies I therefore returned to Venlo and started cooking at restaurant La Mangerie. At the time, they had a BIB. At the same time, I followed the cook's training. After I had worked there for 2 years and had obtained my cook's diploma, I wanted to gain more experience at a high level. I then moved to the suburbs to work in various starred restaurants. I worked in Amsterdam at Ron Blauw*, in Loenen aan de Vecht at 't Amsterdammertje*, in Harderwijk at 't Nonnetje** and in Haarlem at restaurant Fris (BIB). There I gained a lot of experience at a high level."

What was it like working at the top level?
"During my training I met a very fine chef. He cooked in a restaurant in Harderwijk that had 1 Michelin star at the time. Because I wanted to experience working at that level, I moved to Harderwijk. When I was working there for 3 months, we got a second Michelin star and suddenly we were among the best 15 restaurants in the Netherlands. Super cool! Of course we celebrated the success together that day. Not only did we get a lot of media attention, the reservations also flooded in. That afternoon we were suddenly booked up six months in advance. Suddenly you have guests who come especially for that second star. A few days later I was sitting at the table of Belgian guests. The week after the Michelin stars were awarded, they visited all the new 2-star establishments. It's very special!

Why do you like working at Cabillaud?
"Cabillaud is one of the most beautiful places in Venlo. The view over the river Maas and the Old Market and the fantastic entourage make it a wonderful place to receive guests. Guests really feel like they are away for an evening, almost on holiday. If you can then express your ideas and prepare and serve your dishes to guests, that's great. Especially if those guests appreciate it too with the beautiful reviews they write."

How do you come up with new dishes and what makes them so delicious?
"I come up with new dishes by asking myself what I like and what I would like to eat in a restaurant. I think that my style of cooking is also characterised by freshness, so the use of acids, no classic heavy butter sauces but rather easily digestible dishes. I don't want people to have to leave the table after five courses, but I do want them to have a nice feeling of fullness."

Is there an ingredient you use often?
"I don't have a specific ingredient that I use all the time but I do love working with lemon and lime. The zest, juice and combination of these are fantastic acids. In the right amount it just works very refreshing and invigorating. I like to use that in dishes."

Want to know more about Chef Wouter? Read the full article in the Maaspoort Magazine, which is available for free in De Maaspoort!

Reviews

This was for us the first time we were at your place and we are pleasantly surprised about the ambiance and the... Excellent food, especially the layout of the plates we found beautiful and the taste was even better, so to be repeated. Regards Annie and Peter.read more
Peter & Annie H.
Beautiful dishes and delicious food!
Monique W.
Nice and cozy restaurant, expanded with a modern lounge area where you can enjoy your drink... The food is well taken care of and the plates are real paintings. The food is carefully prepared down to the last detail and the dishes are true paintings.read more
xQlusive
Top location, super menu
Geert H.
Fine cuisine with a wide variety of flavorsGood wine and food adviceGood serviceVery definitely more than a visit... worthread more
Ger J.
Essen, Bedienung, Ambiente - Alles sehr gutHaben einen tollen Abend dort verlebt
Achim Z.
Delicious Delicious, attentive friendly professional service, the quality of the kitchen became even clearer after a... conversation with the chef about the "mackerel" in which his experience in various, I know, restaurants now comes out solo compliments for the entire brigade, Hans can be proud.read more
John H.
Extremely pampered. Every dish was awesome and looked fantastic.
Chantal J.
My favorite restaurant and venue for an evening of fine-dining!
Sjo D.
Just as delicious as ever. Fantastic ambiance where you can dine outside with nice weather.
jaap R.
It was a good life, until I came to this place 👏🏼
Rashid A.
Real home cooking on a high level! Beautiful ingredients, clear description and easy to conjure up on the plates at... festive way. Delicious!read more
Jolieke van der R.
Last Friday we picked up the 4-course menu for at home. What a treat to unpack the bag at home and have it ready to go.... make. Very well taken care of, easy to prepare with clear instructions and the taste was outstanding! We enjoyed ourselves.read more
Hellen R.
Delicious food with clear description in terms of preparation (only oven or hot water) and what I liked was that there was... A clear description of how the plate should be made. That gives you more of a restaurant feeling instead of just putting it on the plate. Food was delicious and nice detail to have a Spotify list there. All in all a delicious and restaurant worthy meal at home!read more
Joep S.
We really enjoyed the @home Christmas dinner that we were able to serve with the very clear instructions... that we received on paper. Also the amuse box was very surprising also the way of packing the boxes and the red ribbons. The flavors were surprising. Team Cabillaud you have done a great job until next time.read more
Harpert C.
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