Koen Somers

Chef Koen Somers' culinary philosophy is a sophisticated blend of classic foundations with innovative modern touches. His core ethos centers on an unwavering commitment to product quality, which he considers paramount. He meticulously sources ingredients, prioritizing seasonal and local offerings from Limburg when they are at their peak, while also seeking out world-class produce like Anjou pigeons for their superior quality. Somers champions a 'whole animal' approach, utilizing not only the prime cuts but also lesser-used parts of animals, such as veal heads, loins, and cheeks, transforming them into diverse and imaginative preparations. He partners with local producers who share his values, specifically mentioning a pig farmer who raises animals without antibiotics, ensuring both ethical practice and superior flavor. This dedication to healthy, quality ingredients forms the bedrock of his cooking, while deliberately avoiding the 'Noma-style' in favor of a more classical, yet contemporary, interpretation. His vision for the dining experience extends beyond the plate. De Kristalijn features a truly open kitchen, designed to foster genuine connection between the chefs and their guests. Somers believes this transparency is a vital evolution in gastronomy, allowing diners to witness the artistry firsthand. He instills a culture of 'Rust, structuur, discipline' (Calm, structure, discipline) within his kitchen, emphasizing a serene yet highly organized environment where young chefs are mentored in precision and professionalism. This holistic approach, combined with his deep personal investment in De Kristalijn – which he affectionately calls 'my child' – underscores his relentless pursuit of culinary excellence. Chef Koen Somers' signature approach is defined by his technical mastery and artistic vision, manifesting in dishes that are 'classic with modern touches.' He is renowned for his meticulous plating, often presenting three or four distinct preparations on a single plate, each ranging from traditional to contemporary, creating a harmonious yet complex flavor journey. His dishes are built upon a foundation of seasonal excellence and an unwavering commitment to the finest ingredients, whether locally sourced from Limburg or globally renowned for quality, such as Anjou pigeons. His technical prowess is evident in his comprehensive utilization of ingredients, particularly with meats like veal and pork, embracing a 'whole animal' philosophy to extract maximum flavor and minimize waste. He transforms every part, from prime cuts to cheeks and offal, into sophisticated components. For example, he describes using the meat from pig trotters to create delicate bitterballen. While he integrates a 'Limburgs accentje' where appropriate, his primary focus remains on the intrinsic quality of the product, presented with meticulous structure and balance. Two legendary signature dishes exemplify his style: 1. **Tarbot & Osietra-kaviaar, bloemkool, mole, rode ui**: This dish showcases a complex interplay of flavors and textures, featuring a unique mole preparation from diverse vegetables and fruits, and a sophisticated crust of roasted seeds and nuts for the turbot. The dish is meticulously finished with pickled red onion, Osietra caviar, and cornflower for both taste and visual appeal. 2. **‘Anjou’ duif, rode biet, girollen, bramen, pistache, verjus**: Highlighting his preference for pigeon, this dish features confited pigeon legs, pan-seared and grilled breast, complemented by a vibrant blackberry gel, pickled red beet, girolles, pistachios, and a rich pigeon jus infused with verjus and port, finished with delicate pommes soufflées and capucine leaf.

Career

• Cook at La Pérouse, Antwerpen
• Cook at De Barrier, Houthalen
• Chef-kok at De Kristalijn, Genk

Mentored by Michel Bras.