The story
Johan, the chef-owner of Hof Ter Hulst, is a self-taught cook in the truest sense – schooled not in classrooms but through years of relentless discipline in some of Europe’s most demanding kitchens. His apprenticeship began at Scholteshof under Roger Souvereyns, followed by stages at Alain Ducasse’s Louis XV in Monaco, Michel Guérard’s kitchen in Eugénie-les-Bains, and Philippe Rochat in Crissier, Switzerland. Each mentor taught him precision, respect for ingredients, and the quiet confidence that defines his cooking today.
At Hof Ter Hulst, housed in a carefully converted old farmstead in Hulshout, Johan applies that accumulated knowledge to a style of Classic French cuisine that feels both timeless and personal. The interior is light and classic, with an atmosphere that balances warm hospitality and professional ease. In warmer months, the garden terrace offers a peaceful extension of the dining room.
The cooking changes with the calendar. The degustation menu, currently priced at €115, leads with delicate aperitif bites and a house snack before moving through dishes such as ceviche of sea bass with avocado, sole paired with squid and pea cream, and beef entrecôte with gratinated asparagus – each course refined and precise. A supplement of Ocietra caviar (€25) is available for those who wish to add a touch of luxury.
A more accessible seasonal menu (€75, not available Saturday evenings or holidays) offers a different journey: a macaroni of asparagus and mushroom, cod with a southern-style béarnaise, and strawberries with rhubarb, white chocolate, and basil. On weekday lunches, a shorter lunch menu is served for €65.
Hof Ter Hulst’s commitment to high-quality cooking was recognised with a Michelin star in 2026 – a fitting accolade for a chef who built his craft through pure dedication. The restaurant also holds a 15/20 rating from GaultMillau. Whether for a special evening or a leisurely lunch, this is refined French dining rooted in real experience.
Recognition
Ambience
Details
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