Versaen
Ravenstein, Netherlands
⭐1 Star
The Experience
From Michelin Guide
Creativity doesn't have to be synonymous with showmanship. Diners need not expect outlandish combinations or countless processes from Hans Derks. His ingenuity lies in striking a balance between a limited number of ingredients. Think fresh langoustine tartare served with a ponzu dressing, dots of miso mayonnaise for that subtle fermented note, and the crispness of sliced radish and green apple. It may sound simple, but this approach demonstrates his technical skill and knowledge of flavours. Chef Derks likes to dabble in the flamboyance of Mediterranean cooking and the intensity of Asian cuisine, and dares, for example, to give tournedos Rossini a modern twist. He chooses his (often local) suppliers carefully and focuses on his sauces, eschewing unnecessary frills in favour of distinct and multifaceted flavours. In this former butcher's shop, with its trendy, pared-down vibe, diners can enjoy an experience that showcases understated creativity and Brabantian hospitality.
Unique Things
From Visitor Experiences
Located in a Former Butchery
Restaurant Versaen is uniquely situated in an old butcher's shop in the picturesque village of Ravenstein, giving it a distinctive historical and rustic ambiance uncommon for Michelin-starred venues.Balanced Simplicity in Culinary Approach
Chef Hans Derks focuses on understated creativity by balancing a limited number of carefully selected ingredients rather than using outlandish combinations or complex processes. This approach highlights technical skill and flavor knowledge, blending Mediterranean flamboyance with Asian intensity without unnecessary frills.Extensive and Globally Inspired Wine Selection
Alongside the kitchen’s passion for flavor, the restaurant offers a well-curated wine list with over 500 references from around the world, reflecting both the chef’s and sommeliers’ personal preferences while complementing the cooking style.
Ingredient Stars
From Visitor Experiences
- Langoustine: Used in the langoustine tartare, which is served with ponzu dressing, miso mayonnaise, sliced radish, and green apple, showcasing the chef's ability to balance flavors.
- Miso Mayonnaise: Adds a subtle fermented note to dishes like the langoustine tartare, contributing to the depth of flavor.
- Green Apple: Provides crispness and freshness when paired with ingredients like langoustine and radish in signature dishes.
- Radish: Adds a crunchy texture and freshness to dishes, complementing ingredients like langoustine and green apple.