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Versaen
French
A former butcher's shop in the small walled town of Ravenstein, Versaen holds a Michelin star and earns it through restraint rather than theatrics. The chef works with a handful of elements and lets them settle into place, French technique pulling toward Mediterranean warmth and the occasional Eastern note. Regional suppliers show up in the cooking in ways you actually notice. Quiet room, focused kitchen, and food that makes simplicity look difficult.
The awards strongest first
- Michelin Guide 1 Star
- Lekker 500 2026 · #87 · Lekker 500
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Ajoblanco soup
“For example, he will pimp an ajoblanco soup, with its delicate balance between almond and garlic, with fresh pieces of herring, fish roe and a visually appealing palette of vegetables such as beetroot, radish and leek.”
Michelin Guide -
Tournedos rossini
“Chef Derks likes to play with Mediterranean flair and Eastern intensity, and dares to update a preparation of tournedos Rossini, for example.”
Michelin Guide -
Poached monkfish
“He pays special attention to his (often regional) suppliers and knows how a beurre blanc with roasted garlic adds elegance to poached monkfish.”
Michelin Guide
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