Bert Meewis

Chef Bert Meewis's culinary philosophy is deeply rooted in a timeless commitment to classical gastronomy, which he interprets with a contemporary sensibility. His guiding principle is unequivocal: "taste always comes before beauty." He eschews fleeting culinary trends, such as molecular gastronomy, Nordic new cuisine, or Asian fads, to instead focus on elevating pure, honest flavors to an art form without sacrificing authenticity. Meewis views himself and his team as "artisans, not artists," emphasizing meticulous craftsmanship and consistent pursuit of perfection within his chosen classical domain. This ethos is evident in his rigorous approach to ingredient sourcing. He advocates for starting with "fresh, simple, and tasty" products, urging aspiring chefs to buy raw ingredients whenever possible—such as whole fish to verify freshness, and entire game to process in-house, utilizing every part for stocks or terrines. He cultivates strong relationships with reliable local suppliers who understand his exacting standards, reinforcing this by conducting a meticulous daily inspection of all delivered produce. For Meewis, superior ingredients are non-negotiable, as "while it is always possible to make a bad preparation with good ingredients, achieving a good result with inferior raw materials is never possible." His kitchen is a realm where technique is always at the service of flavor, striking a careful balance between tradition and renewal, simplicity and complexity, driven by the unwavering conviction that true gastronomy begins and ends with an exceptional taste experience. Chef Meewis's signature approach is characterized by a serene, determined, and highly focused execution of classical Frans-Belgian cuisine. His technical mastery is evident in his unwavering "concern for the control of taste, texture, and cohesion on the plate." He champions traditional dishes, flawlessly executed, viewing this as a daily challenge and a path to perfection. His style prioritizes the essence of the ingredient, ensuring its natural character is never lost, with technical precision serving only to enhance the inherent flavors. Plating, while undeniably refined, strictly adheres to his logic: "first perfect what happens on the tongue, then what delights the eye." This means an emphasis on rich, perfectly crafted sauces and balanced garnishes, where complexity is achieved through depth of flavor rather than ostentatious display. He remains critical, constantly striving for improvement and a perfect dining experience, even if 100% perfection remains an "utopia." His most legendary signature dishes, showcasing his command of classical ingredients and techniques, include Kalfszwezerik met dijonaise en witloof (Sweetbread with dijonaise and chicory), Pomme Moscovite met paling en kaviaar (Moscovite potato with eel and caviar), Zeetong met sauce vierge en aardappelpuree (Sole with sauce vierge and mashed potatoes), and Anjouduif met zilveruitjes en cantharellen (Anjou pigeon with pearl onions and chanterelles).

Career

• Executive Chef/Chef-Owner at Slagmolen, Opglabbeek