Jannis and Claudia Brevet quit Inter Scaldes after 22 years

After 22 years at Inter Scaldes, Jannis and Claudia Brevet will hand over the operation to two-star chef Jeroen Achtien and his wife Sanne in mid-September.

'After a fine career with three Michelin stars and 19.5 points Gault&Millau, we have achieved the ultimate and are proud to hand over our business to Jeroen and Sanne. The restaurant exists 55 years this year and can be called an institution with 45 years of Michelin star tradition. Because we have gathered many regular guests around us over the years, our departure will be accompanied by a smile and a tear. Until mid-September, we will still be working at Inter Scaldes ourselves, to say goodbye to our guests.'

The reservation lines will be open until next June. Given the rush, we have decided to run all reservations through the modules on our website, where you can instantly see current availability.

We look forward to receiving your reservations and welcoming you (again). 

Jannis & Claudia

Manoir Inter Scaldes

The Manoir Restaurant Inter Scaldes is named after its magnificent surroundings. Situated in the wide open reclaimed land of the Province of Zeeland, on the narrowest part of Zuid-Beveland between the Oosterschelde and Westerschelde [known as the Scheldt estuaries]. A wealth of traditional trees and plants embellish the beautifully laid out English-style gardens and create a shaded ambiance.

Patron-Cuisinier Jannis Brevet, who was born in Zeeland and is known for his menu which incorporates the influences of Zeeland’s waters. Oosterschelde (seasonal) lobster, oysters, mussels and bass are balanced by all the good things the countryside has to offer such as Zeeland suckling lamb, the famous vegetables Sea fennel and Sea aster and, naturally, cheese and fruits from the reclaimed land in Beveland.

Jannis Brevet gained renown at famous restaurants in the Netherlands and abroad. His idiosyncratic style of cooking, his vision and the exceptional combinations of spices, specialities and recipes have been recorded in the beautiful cookbook Inter Scaldes & Jannis Brevet.