Jannis Brevet’s kitchen
Jannis Brevet gained renown at famous restaurants in the Netherlands and abroad. On several occasions he caused the much sought after Michelin stars to be awarded to the kitchens he worked in. The menu is characterised by influences from Zeeland’s waters. Oosterschelde (seasonal) lobster, oysters, mussels and bass are balanced by all the good things the land has to offer such as suckling lamb, the renowned vegetables Sea fennel and Sea aster, and naturally cheeses and fruit from the reclaimed land in Beveland.