A passionate chef who loves working with fresh regional seafood
As a chef assistant at restaurant Bellevue in Goes, chef Eric van Bochove begins his culinary career at age 15. This is when he falls in love with the culinary profession. During his studies, he interns at ‘t Veerhuis in Wolphaartsdijk where he learns the refined style of cooking. At the young age of 19, he starts as chef de partie at the Hilton Gatwick hotel in London, where he is given responsibility for three restaurants. After this, he moves to Switzerland and lands his first job working in an open kitchen where he learns the significance of interacting with guests. Following these experiences, Eric returns to the Netherlands to work at Princess Juliana in Valkenburg and De Zwaan in Etten-Leur. He builds on his resume and becomes head-chef at De Campveerse Toren. This is a place where he is fully free to shape his culinary expression. Here, he meets his partner Bianca van Bochove, who is a former hostess at various top restaurants such as Château Neercanne and De Leuf. Together, the two form a perfect and strong team. They take over restaurant 't Vlasbloemeken in Koewacht in 2005 and are unexpectedly awarded a Michelin star in 2011.
I enjoy working with everything from the sea, because you can apply so many different preparations to it.
t Vlasbloemeken
Koewacht, NetherlandsJust a few hundred meters from the Dutch-Belgian border, you will find restaurant 't Vlasbloemeken, in the town of Koewacht. Here, you can get acquainted with culinary art in a cozy setting.
Book a table @ t Vlasbloemeken
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