Jerome

The story

Jerome Diest: Chef Jente Van der Stappen's Refined French-Belgian Bistro

The chef and his French-Belgian approach

At Jerome in Diest, chef Jente Van der Stappen applies lessons from two-starred kitchens to a menu grounded in refined French-Belgian traditions. Jente traded an accounting degree for the heat of the pass after training at Spermalie and honing his craft at Het Land aan de Overkant and Maison Colette. This journey culminated in opening Jerome, where he maintains full creative control to deliver simple yet meticulously prepared dishes.

Seasonal plates and tableside desserts

The menu highlights precise execution of beloved plates, starting with a homemade foie gras terrine accompanied by fig compote or a brioche toast layered with lobster. Heartier selections include Kabeljauw à l'Ostendaise and a daily cut of beef presented with foyot or béarnaise sauce, ensuring quality follows market availability. Vegetarian diners find comfort in sautéed leek enriched with lemon, hazelnuts, and Comté cheese. Dessert service features a tableside dame blanche or a delicate Anna Pavlova topped with Belgian cherries.

Parisian bistro atmosphere and wine

The front of house is guided by partner Alexe Matthijs, who handles guest reception and selects wines to complement the French-Belgian menu. The interior adopts a Parisian bistro style defined by black-and-white tiles, dark green ceilings, and lamp shades that cast a warm glow. This setting frames the meals without overwhelming them, allowing the food and conversation to take center stage. The combination of expert service and distinct decor creates a welcoming environment for every guest.