Begin 2022 is mijn droom in vervulling gegaan: ik heb een Finca gekocht aan de voet van een berg aan de rand van de stad Murcia. De Finca heeft een gigantische tuin waar ik allerlei soorten groenten en fruit verbouw. De Finca is heerlijk, het uitzicht briljant, het zwembad lonkt iedere dag maar…. het belangrijkste is mijn buitenkeuken waar ik uitsluitend op open vuur kook!
On my Finca at the foot of a mountain on the outskirts of the city of Murcia, I cook in my outdoor kitchen with what nature hands me that day. No season but reason: entirely within the philosophy of Eurotoques; an initiative of Paul Bocuse.
Recently a wonderful challenge has been added. As Culinary Director of Van Oys Maastricht Retreat, I get to contribute to the realization of one of the most beautiful retreats in Europe. Already recognized by the Leading Hotels of the World. We expect the opening in early 2025. Culinary is the common thread Cittaslow which fits nicely with the Eurotoques philosophy where I feel at home.
General manager Marc Alofs of Van Oys Maastricht Retreat was thus able to bring a long and intensive search to a successful conclusion. “We make no secret of the fact that Van Oys Maastricht Retreat also sets the bar very high in the culinary field. Only the best is good enough! In order to fulfill this ambition, I went looking for top chefs with international experience who are also willing and able to give a culinary interpretation to the sustainable Cittaslow philosophy that runs like a thread throughout the project.”
“Pascal Jalhay’s profile perfectly meets the strict criteria and high standards we had set. Also in his favor is the fact that he has international experience in various fields and aspects of the profession and that he was born and raised in Limburg. He went to school in Maastricht and blossomed in Amsterdam before breaking through internationally.
Source: Magazine Entry
Is your organization involved in product innovation, optimization or product development? Are you looking for additional or guiding expertise regarding processes or organization? From my experience I can guide and support you.
At a young age, I already knew what I wanted to do. While working at the Hotel Kurhaus in Scheveningen, I knew for sure: to reach the top in the culinary world! Check out my complete culinary journey on the next page.
Consultancy / Research & Development
My years of experience in top gastronomy (25 years) and after as Research & Development manager / Culinary Director make it possible for me now to add value for many companies both in the hospitality and industry.
Culinary stay at the Finca
Every Thursday, Friday and Saturday I will surprise guests at my Chef’s Table with my dishes. For parties of up to 15 people, I will start this.
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Pascal Jalhay on the Ambitions of Van Oys Maastricht Retreat The ambitions: Two Michelin-starred restaurants and a hotel with 81 suites and a five-star
Pascal Jalhay Talks About His Return to Limburg The renowned chef Pascal Jalhay, who earned two Michelin stars at a young age during his
General Manager Marc Alofs of Van Oys Maastricht Retreat has successfully concluded a long and intensive search. “We make no secret of the fact that
After the first book Proeven met Pascal , Pascal Jalhay tastes and the successful Baru Belanda, Wereldse smaakmakers van mijn hand is now in bookstores.
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