When people think of Hotel Esprit Montagne, one of the first things that comes to mind is the memorable dining experience. From our daily gourmet menu and freshly baked homemade bread to our popular barbecue evenings, where the chef prepares the meat in the garden, great food has always been an essential part of a stay at Esprit Montagne.
Over the years, several talented chefs have led our kitchen. After many wonderful seasons, we recently said goodbye to Chef Adi, whose creative dishes have delighted countless guests. Last winter, he passed on his knowledge and experience to his successor, Stijn. This summer, Chef Stijn officially takes over the kitchen, and we’re excited to introduce him to you.
When talking to Stijn, one thing becomes clear right away: he doesn’t like to be defined by a single style of cooking.
“I simply cook the food I love,” he says. “That can take me in many different directions. Here at Esprit Montagne, the cuisine has a strong French influence, but I also enjoy cooking Italian dishes and drawing inspiration from Asian flavours. I’m always open to discovering techniques and ingredients from other countries as well.” His goal is to surprise guests with dishes that are both approachable and full of flavour.
“I want to show that you don’t need expensive ingredients to create something special. By treating simple products with care and combining flavours in unexpected ways, you can create memorable dishes. Sometimes guests raise an eyebrow when they see an unusual combination on the menu, but that’s exactly what makes it fun. I recently served olive oil ice cream, and although people looked a little sceptical at first, they absolutely loved it.”
Asked about his favourite dishes, Stijn doesn’t hesitate. As a starter, he chooses his colourful carrot carpaccio. “Each colour of carrot has its own unique flavour, so I season them differently. Combined with lime leaf oil, carrot and ginger sorbet, and crispy rice, the dish feels perfectly balanced to me. It’s fresh, colourful and ideal for summer.”
One of his favourite main courses is magret de canard. “It’s a classic French dish, but the garnishes are what make it exciting. Red onion chutney adds sweetness and acidity to balance the richness of the duck, while different beetroot preparations, including a beetroot cream with garam masala, fresh cherries and a rich poultry pepper jus bring everything together. I could happily eat that any day of the week.”
Although Stijn admits he usually prefers a cheese board over dessert, there is one sweet dish he can’t resist: the cherry amaretto dessert.
“It combines a rich amaretto cake with mascarpone cream, fresh cherries, crispy meringue and yoghurt Amarena cherry ice cream. That ice cream is definitely my favourite.”
With his passion for quality ingredients, creative flavour combinations and accessible fine dining, we’re excited to welcome Chef Stijn to the kitchen this summer. We look forward to sharing his creations with you and hope you’ll enjoy discovering his dishes during your next stay at Hotel Esprit Montagne.
