Thijs Vervloet

Chef Thijs Vervloet embodies a deeply rooted culinary philosophy best described as a "classic, French, nostalgic soul." His ethos centers on delivering a high-end, classic French-Belgian gourmet experience where perfection in quality is paramount, not just in the dishes but in every detail of the dining environment, from immaculately ironed linens to bespoke porcelain. He views gastronomy as running in his blood, driven by an intuitive "gut feeling" expressed through his hands, translating into a relentless pursuit of excellence in every preparation. A cornerstone of Vervloet's approach is his profound appreciation for top-tier ingredients and the farmers who produce them. He staunchly advocates for a sustainable, local narrative, sourcing recognizable, high-quality products such as asparagus from Pertuis, North Sea shrimp, or Pyrenean lamb. His role as a Debic ambassador further underscores his commitment to local, sustainable produce, particularly Belgian dairy from cooperatives like FrieslandCampina, which he considers indispensable to his kitchen. He believes that without farmers, the restaurant industry would cease to exist, a truth he strives to honor in his daily practice. Beyond the plate, Chef Vervloet's vision for Maison Colette, shared with his wife Lore and their dedicated team, is one of unwavering daily top performance. He fosters an environment of open communication and teamwork, acknowledging that his success is not a one-man show. In the face of industry challenges, he emphasizes resilience and a proactive approach to engaging guests through compelling stories and dishes, ensuring Maison Colette remains top-of-mind while letting its Michelin-starred cuisine and philosophy speak for itself. Chef Thijs Vervloet's culinary signature is a sophisticated blend of classical French training and contemporary technical mastery, underpinned by a keen sensitivity and profound know-how. His kitchen reveres butter and cream, proclaiming them as the fundamental basis of all his recipes, with "litres of cream flow[ing] through our kitchen." Yet, he introduces a modern sensibility by often replacing traditionally rich sauces with lighter, fresher consommés, frequently refined with vinegar. His technical prowess is evident in his commitment to preparing dishes as fresh as possible, often à la minute. This demanding approach, especially for complex preparations like a perfect Fine Champagne sauce flambéed with cognac, requires exceptional skill and premium base ingredients to achieve the desired freshness and consistent texture without separation or curdling. Plating and flavor profiles are executed with exquisite finesse, creating a "festival of flavour" characterized by "melt-in-the-mouth" textures, proper crackling, creamy-crunchy elements, and crisp accompaniments. Among his most legendary signature dishes are an emblematic presentation of no less than four different versions of langoustine, notably featuring a decadent shellfish consommé. Another highlight is his melt-in-the-mouth suckling lamb, accompanied by perfect crackling, a creamy-crunchy gratin dauphinois, crisp green peas, and a punchy gravy. His 'Of veal tartare' with caviar, cauliflower cream, and gold leaf also stands out as a testament to his refined artistry and inventive spirit, along with his masterful puff pastry brioche.

Career

• Commis De Cuisine (stagair) at L'auberge de la grappe d'or, Arlon
• Commis De Cuisine (stagair) at Restaurant l'etoile des mers, Théoule-sur-Mer
• Commis De Cuisine (stagair) at Colette - De Vijvers, Westerlo
• Maitre D'hotel at Colette - De Vijvers, Westerlo
• Trained/Honed Craft at L'Atelier de Joël Robuchon, Paris
• Chef De Partie at Colette - De Vijvers, Westerlo
• 1er Chef De Partie, Saucier at Colette - De Vijvers, Westerlo
• Chef De Partie at Colette - De Vijvers, Westerlo
• Chef de Cuisine at Colette - De Vijvers, Westerlo
• Sous Chef at Colette - De Vijvers, Westerlo
• Owner at Colette - De Vijvers, Westerlo
• Chef-Owner at Maison Colette, Tongerlo

Mentored by Viki Geunes, Johan Segers, Eric Lecerf, Axel Manes, Jeremy Page, Dimitry Lysens, Johan Schroven, Joël Robuchon.