Jerom

The best of Belgium

With a mutual dream to work with the freshest ingredient available, Filip De Pauw and Roxanne Vaessen set out on the culinary journey that became Jerom. The staff is a dynamic bunch of people from all over the world; students on scholarships alongside experienced chefs. Herbs, flowers and vegetables are indeed as fresh as can be, and a lot of them have grown in the couple’s own garden. Other ingredients, such as cheese and game, come from Belgian or sometimes Dutch suppliers. Consequently, the seven-course-menu is a sophisticated yet sustainable cavalcade of components like langoustine, wagyu beef and crêpes with Valrhona chocolate.