Maes, Cuisine du Terroir
Step into the world of Maes, where every meal is a moment to treasure. Guided by the visionary talent of Culinary Director Pascal Jalhay, Maes redefines fine dining with an extraordinary blend of local heritage, seasonal flavours and innovative artistry.
Here, each dish tells a story – crafted from the finest regional ingredients, meticulously selected to showcase the vibrant taste of the Southern Netherlands. From exquisite menus to à-la-carte masterpieces, every bite is an invitation to explore the harmony of tradition and creativity.
From Farm to Table
From Farm
to Table
Deeply rooted in the Cittaslow movement, Pascal Jalhay’s culinary philosophy at Van Oys is a celebration of sustainability, tradition and innovation. Sourcing ingredients within a 40-50km radius, he ensures freshness while supporting local farmers, blending regional flavours with modern techniques and global inspiration. After years of exploring regional cuisines worldwide and understanding the stories behind them, Pascal has reignited his passion for food and cooking, bringing it full circle as Van Oys’s Culinary Director. With sustainability at the core of his vision, Pascal will craft menus that honour his heritage and journey while overseeing the daily operations of Maes, Cuisine du Terroir – a restaurant that reflects his passionate commitment to creating unforgettable dining experiences.
About Pascal Jalhay
Born in the Netherlands to a Dutch mother and Indonesian father, Pascal grew up in Maastricht. In 2003, his diverse cultural background and early culinary passion led him to become the Netherlands’ youngest two-star Michelin chef. Pascal’s culinary journey is a tapestry of influences and inspirations. From his father’s stories of Indonesian heritage to his mother’s mastery in the kitchen, Pascal’s early years were steeped in a rich culinary tradition.
This foundation was only the beginning. His professional journey saw him training under renowned chefs like Robert Kranenborg at the Amstel Hotel Amsterdam and Hans Snijders at Château Neercanne. These experiences honed his skills and broadened his culinary horizons, leading him to introduce Indonesian influences into his cuisine – a bold step that earned him two Michelin stars at Restaurant Vermeer in the Amsterdam Barbizon Palace.
Surrounded by the most beautiful environment, where forests meet the stream, where we respect history and tradition, we celebrate the present and envision the future with our Cittaslow philosophy. We believe in nurturing the land, our guests, and ourselves by embracing organic growth. This commitment drives us to protect our vast farmlands, support ecological farming practices, and ensure fair wages for our workers. Our dedication to quality means providing you with the freshest, highest-quality produce, grown and harvested with care. For us, the foundation of an exceptional dish lies in seasonal, premium ingredients, expertly prepared with precision. We hold ourselves to the highest standards in both cuisine and service, ensuring a remarkable experience at every level.
