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Discover all our Chefs
Relais & Châteaux Chef

Gilbert von Berg & Hans Snijders

Chefs - Relais & Châteaux

Gilbert von Berg & Hans Snijders
Restaurant Château Neercanne
Member Relais & Châteaux from 2018
Von Dopfflaan 10
6213 NG Maastricht
Netherlands

RESTAURANT

Restaurant Château Neercanne

Check restaurant details




Story of a Chef

Gilbert von Berg (Chef de Cuisine)

How did you become a Chef?
During an internship I got hooked to the atmosphere in the kitchen; the pressure to perform, relief, excitement and working with the most amazing products instantly appealed to me.

How would you define your cuisine?
A very seasonal cuisine, inspired by whatever is available. Great ingredients are the basis and we will create a dish always supporting the main ingredient.

What are your favorites products and criteria for choosing?
We love working with small suppliers that mainly focus on one ingredient such as strawberries, mushrooms or butter. People with passion for their products are very inspiring to us.

What is your signature?
Our cuisine is based on the traditional French cuisine with influences from all over the world. We love to take iconic recipes and translate them into modern, light dishes while keeping the original flavor in mind.

What professions surround you and what would you like to pass on to them?
By having our own garden the cooks can see how their vegetables are grown and know exactly what is in season. Furthermore we will always clean our own fish and, if possible, meat as well. It is very important for every cook to learn how to clean these products!

Do you have a Chef’s tip for Sunday cooking?
Eggs Benedict is just a perfect Sunday breakfast, isn’t it!

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Hans Snijders (Executive Chef)


How did you become a Chef?
As a child I always found it fascinating to bake pies with my mother. This led to culinary school and my first work experience as Commis at the legendary two star restaurant Princess Juliana in Valkenburg. This is where I knew for certain: I want to become a chef!

How would you define your cuisine?
Light with influence by the classical French cuisine and with the highest quality produce.

What are your favorites products and criteria for choosing?
Strawberries from our ‘fraisière’ om the right season are just bursting with flavor!

What is your signature?
Slow cooked veal cheeks with truffle sauce. Decades ago our butcher came with a, at the time, unknown cut of veal. After reading through old cook books and experimenting we perfected this dish and it became our signature.

What professions surround you and what would you like to pass on to them?
The most important for progressing a career in the kitchen is: tasting, tasting and tasting.

Do you have a Chef’s tip for Sunday cooking?
Eat what you are craving and only use the best ingredients and respect the season.

 

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