Filip Claeys

Charming, with a playful smile. Filip Claeys belongs to a generation of young chefs which is rather often, but therefore not always rightly, described as rock ‘n roll. Filip likes to think out of the box. His kitchen is original and authentic and not particularly mainstream. However, neither chef nor kitchen has a tough or rough touch. Characteristics that are easily associated with Stones and other rock ‘n rollers. Still, Filip too is a person of extraordinary character and personality. Nevertheless, those both rather remind you of an introvert, enchanting jazz saxophonist. Rather a dreary tenor sax than a blaring alto sax. With soft, energetic rounded tones, stimulating, with a wink and with a message. Also always seeing himself in perspective, though.  Always down to earth and with both feet on the ground. Being a kitchen chef is to his mind the most beautiful profession in the world. Nothing more, but also nothing less.

Sandra Meirlevede

From haute couture to haute cuisine. She only needs six words to summarize her professional life. A lady of few words but what she does say makes sense. Being a fashion designer she wanted to start her own business. Until she met the love of her life and decided to follow his track. With almost the same number of years of professional experience in the pocket. Gained as a waiter in the same high end places. She therefore is entitled to the vision that De Jonkman is synonymous with Filip and Sandra or Sandra and Filip. As an all-round, always focused hostess and mother of two kids, the order of the names does not matter to her.

Filip Claeys and Sandra Meirlevede about innovation, inspiration and commitment

De Jonkman has recently been fitted with a new kitchen and also the interior and the garden have undergone a metamorphosis. Why all those changes? "With cooking you are never ready", says Filip. "There is always room for improvements. That's why changes are called for. My kitchen is subject to constant evolution. That's what makes this profession so exciting and great. There is no automatic pilot. At least not for me. The fact that De Jonkman is always undergoing changes, fits within that scope." Sandra, as a talented hostess, has an interesting, additional opinion about that. "From what we hear from our loyal guests, it appears that such improvements are always appreciated. After all, our guests help us making it possible and in that way they see and feel the dynamics, inherent to De Jonkman. A restaurant where they happily return to, not only for the kitchen."

A worn out question, but still, where do you keep finding all that inspiration for innovation?

"I am blessed with rich basics since I have worked with 3 top chefs for different longer periods", Filip admits frankly. "That has given my kitchen a rich foundation where I still draw inspiration from today. I believe working for several years with a number of top chefs is essential. Especially for a young chef who wants to start his own business with a long-term vision. It allows you to not only learn what a signature dish is but you also get to see how an established and renowned restaurant operates as a company."

News

GaultMillau 2014, 18/20

"Filip Claeys is a chef whose personality has been designed by his own history. His grandfather was a fisherman and it is in that profession that the chef finds the inspiration with which he turned De Jonkman in one of the top addresses of the region. (...) The waiters operate just like the kitchen on a top level."

Gastromania guide 2013, 18/20

"There's fishers' blood running through Filip Claeys' veins and that becomes clear not only in his refined cuisine but also beyond. He is committed beyond the culinary world by actively pursuing a sustainable relationship with the North Sea. His enthusiasm is inspiring and catching which makes he now also gets the support of fishermen, ship-owners, the Flemish government and even Europe."

Michelin 2014, **

"Filip Claeys is passionate by his profession. Even more surprising, original and tasty: that is his motivation in the kitchen. When such ambition is joined by top talent and a wonderful CV you get a cast-iron formula. The inventive dishes fit perfectly within the modern decor."

Knack restaurantgids 2013-2014, four whisks (highest rank)

"Filip Claeys is committed to the Belgian fishery. He wants to prove that quality dishes can be prepared with lesser known, undervalued products such as horse mackerel, pouting, European hake, sea robin, weever, pollack and European plaice. The fishermen bring living shrimps from the North Sea. Filip's dishes are original, actual, playful and full of fresh, natural touches."

The Belgian chefs, the spearheads of the Belgian kitchen, Willem Asaert & Marc Declercq

"Filip Claeys worked in De Karmeliet for six years and with Sergio Herman for five years. In his own restaurant he makes a synthesis of both chefs in his own style: very product-minded, fresh and powerful, with very much depth."

For text and images of De Jonkman, contact Sandra on 050/36 07 67 or via info@dejonkman.be

In order to serve our customers even better we work together with the following partners:

Bullet Point          When Objects Work          Bossuyt Grootkeukens          Heikki

 

William Sweetlove          Chaud Devant          Frank croes          Sur Mesure

 

nespresso          S. Peligrino          DS Automobiles

Maalsesteenweg 438
B-8310 Sint-Kruis Brugge
t.+32(0)50 36 07 67

Reservations :  online on this website

info@dejonkman.be

Open Wednesday to Saturdays / Lunch from 12:00 / Dinner from 19:00

Closed on Sundays & Mondays & Tuesdays

B&B Centrum Brugge
Maison Amodio
Molenmeers 22
8000 Brugge
+32 (0)50 68 60 90

www.maisonamodio.eu

B&B Assebroek     We provide in cooperation with Maison Bousson
Maison Bousson      an excellent private shutlle service to and from
Blekerijstraat 30       restaurant De Jonkman
8310 Brugge
+32 (0)50 332337

www.maisonbousson.be

B&B Bij de buren
Domo Togan
Maalse steenweg 434
8310 Sint-Kruis
+32 (0)50 814848

www.domo-togan.be

B&B Sint-Kruis

Hof ter beuke

Beukenlaan 22

8310 Sint-Kruis

+32(0)473 91 52 17

www.hofterbeuke.be

Taxi Ronny
+32 (0)50 34 43 44

Gift Card

Spoil your family and friends with a dinner at De Jonkman.

You can pick up your gift card from Wednesday to Saturday (please notify us in advance on 050/36 07 67 or via info@dejonkman.be

If you wish, we can also send you your gift card at a surcharge of €5,00.

Please contact Sandra on 050/36 07 67 or via info@dejonkman.be mentioning the amount and the address. You will receive a reply mail with our bank details. As soon as we have received your payment, the gift card will be sent to you.

Buy gift vouchers

Book your table at De Jonkman quickly and easily.

Online on this website,

By phone from Wednesday to Saturday on 050 / 36 07 67

Groups are more than welcome at De Jonkman. We have the possibility to host groups in a separate room.

1 large table is possible for up to 14 people.

In case there are more people, they will be divided over several tables.

For more information and bookings for groups, please contact Sandra on 050/36 07 67 or via info@dejonkman.be

 

 

Book online

Guestbook

Niko Vandendurpel

Ik kan het heel kort houden, alles gewoon top! Goede toffe en vlotte ontvangst en bediening door een jong, dynamisch en erg attent team, gerechten allemaal mooi in balans, zuivere natuurlijke smaken, prachtige combinatie met de wijnen... Wij komen terug! Met Culinaire groet.

Marie-Laure Verhelst

héél blij met toch een beetje 'mijn' chef van het jaar ! Proficiat aan het ganse team xx

Cindy

Overheerlijk gegeten in een zeer origineel kader, fantastisch personeel. Ik werd sprakeloos toen ik mijn verjaardagsbordje kreeg. Het was een top-avond.

Grégory Van Acker

Gewoon TOP !!!!!!

Glenn Vanden Broucke

Wat een beleving! Van aperitief tot nagerecht genoten! Cocktail om van te smullen, topwijn, en topsfeer! wat wenst een mens nog meer?!

Paul Van De Kerkhove

We hebben genoten van aperitief tot digestief ! Mooie kader, top bediening, de smaken zijn subliem ! Top

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VERLOF

In 2017 we wil be closed on the following dates :

 

From 27/08 to 12/09, open Wednesday, 13/09/2017

From 24/12 to 09/01, open Wednesday, 10/01/2018

 

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