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

Nice and calm place with outdoor
Bary B.
Very cozy and delicious restaurant 😋 . Staff very friendly and professional, are busy with their work .... All dishes were top notch and delicious in taste. Interior of the place is beautiful. We ate on the shoot terrace which when the temperature is right is blissful to eat at sunset. Everything was perfect.read more
patrick van den B.
Delicious dishes with surprising ingredients and carefully chosen wines that go nicely with the dishes. Beautiful... location on the edge of the Meuse River.read more
René G.
Last night again we enjoyed the dishes, the wines, the service and the whole ambiance of Cabillaud immensely. We... have been coming there for years and every night is another huge culinary delight, thanks to the top team at Cabillaud!read more
Arjan L.
What a wonderful time we had. Super food and top service. The matching wine package ensured that... it all became even more delicious. We would love to come back again. Highly recommended!read more
Jeroen P.
Delicious food, everything was presented as a beautiful work of art. Flavors of the dishes fit well together... complemented by a nice glass of wine. Especially that salmon was really well prepared. Service could be a little less businesslike and more casual. Because of the high ceiling less cozy, but nice lighting.read more
Michel Ten C.
Delicious food. Delicious amuses and dishes with lots of different flavor combinations. Also for my lactose... intolerance were offered excellent alternatives. Service was fantastic.read more
Dionne V.
Incredibly delicious food, a beautiful place and very friendly and professional service!
Lindsay P.
Great dinner before the Titanic performance yesterday. Delicious flavors, beautiful presentation and very relaxed atmosphere.... Compliments!read more
Lin K.
What a treat, excellent food, delicious matching drinks and a very nice atmosphere! Oh yes,... And the service is very knowledgeable and genuinely friendly. Very much worth a visit!read more
Ilka K.
Few words to waste, just the best restaurant of the city of Venlo
Marcel L.
Fine, friendly, people with expertise. Delicious food. Definitely going back there.
Patrick B.
Wow, delicious food, every dish a picture and so tasty. Had a very nice culinary evening. Thanks for the super... service and hospitality team Cabillaud.read more
Marielle W.
First time.Perfect...the food and definitely the friendlyPersonnel compliment.
Martin from E.
Together with my husband (Clauw) we had a delicious meal, service was top, to be repeated. The... worth a short trip from Antwerp.read more
Hilde C.
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