34 votesRoger Souvereyns is not only an exceptional Belgian chef, but also a passionate spoon and art collector with multiple hobbies and talents. In 1983, he traded the high-pressure world of haute cuisine in the city and opened his own restaurant in the countryside, transforming an 18th century farmhouse into a haven of gastronomy, tranquility, and art de vivre and called it “Scholteshof.” In the same property, Chef Souvereyns maintains a garden that spans 25 acres where he grows his own vegetables, herbs, and other raw ingredients for supplying his kitchen with fresh materials, ensuring the freshness and quality of his cuisine.
Formerly an antiques dealer, Roger Souvereyns has a trove of precious objects displayed in his restaurant including paintings hung on the wall. The open kitchen, which extends from the dining room, looks like an elegant showroom with ornate antique stoves, marble counter, hanging silver spoons, and brass spots.
Awarded with two Michelin stars for his sumptuous and earthy cuisine, Roger Souvereyns is one of the most precious and sought after chefs in Belgium and in Europe. His signature dish, which he created for his 40th birthday, is sautéed Belgian endive with diced truffles and topped with a foie gras carpaccio served in one of his large silver spoons for a dramatic and sensational effect in the palate. Another one of his classic recipes is Succulent langoustines with chard stems in a light subtly sweet broth (called nage), infused with lemon balm and vanilla. He is also known for his Croquant de legumes, which is a medley of beets, onions, eggplant, celeriac, and pureed pumpkin with an orange-anise reduction.
Working for 18 hours a day since the age of 14, Roger Souvereyns feels that he deserves to finally retire at the age past 60 to rest, see more gardens, travel around, and collect more of his art objects and prized antiques.
