CHEFS

SIMPLE AND HONEST is how Jonnie Boer describes his food. He loves regional products that come from the homeland of Giethoorn, the place that inspires him to this day where he went hunting and fishing as a child, surrounded by an astounding nature.

At the age of twenty-four, he became head chef at De Librije, which he purchased together with his wife Thérèse. The first Michelin star followed in 1993 and the second in 1999, making him the youngest two-star chef in the Netherlands. In 2004, De Librije became only the second restaurant in the Netherlands to be awarded three stars. In 2005, Jonnie was made a Knight in the Order of Orange Nassau.

The research for the perfect flavour is proven by many of his dishes, which blend tradition with an unusual touch  - Dover sole prepared in smoked butter with sweet and sour leeks stuffed with an oyster and a sauce of lemongrass – which customers go crazy for and as seen by the ingredients, his philosophy of simplicity, respect for nature and no nonsense is the basis of his cooking. But never without a slice of modern genius.