One castle, two exquisite culinary experiences
Located in an historic setting, Chef Robert Levels curates a menu of inventive French-inspired cuisine for an international guest list at Restaurant Château Neercanne. Chef Raymond Remmen combines informality with an enticing dining experience in a favoured local go-to venue, L’Auberge. Each head their own kitchen and menu, providing an equally exquisite experience in both restaurants: “The number of courses might be different, but both restaurants radiate the refinement and atmosphere of Château Neercanne.”
Article by:
Words - Renée Schmeetz
Images - Chantal Arnts & Guy Houben
ONE CASTLE, TWO RESTAURANTS: WHAT CAN GUESTS EXPECT WHEN VISITING L’AUBERGE AND THE CHÂTEAU RESTAURANT?
RAYMOND: “I always like to compare our two restaurants to a different night out. The L’Auberge is an intimate night at the cinema. Watching a film that captivates and inspires. Going to the Château Restaurant is an exclusive visit to the theatre: an exceptional and perfectly executed play.”
ROBERT: “It’s an original four-course lunch or a full-evening of fine dining. But both restaurants put quality and flavour first.”
THAT DID NOT GO UNNOTICED! IN 2023, THE CHÂTEAU NEERCANNE RESTAURANT RECLAIMED THE MICHELIN STAR. HOW DOES THAT FEEL?
ROBERT: “Great! It means our hard work paid off. Receiving this acknowledgement is both a relief and a challenge.”
WHY ALSO A CHALLENGE?
“Being awarded a Michelin Star is like getting back your latest test with an A+. It is a review of what we achieved last year. That means we have something to prove the next. Star status also attracts new guests looking for gastronomic masterpieces. But I like a challenge, my team and I team play top sports twice a day.”
AND WITH A BIB GOURMAND, THE L’AUBERGE RESTAURANT ALSO HOLDS MICHELIN APPRECIATION.
RAYMOND: “Absolutely. This honour was awarded to my predecessor, and it is my job to preserve it. Still, seeing guests leave happy and coming back excited is more important to me. Around 85 percent of our entire clientele visits L’Auberge for lunch every month. That is the greatest compliment, it means our food fascinates time after time.”
TALKING ABOUT FASCINATION, WITH THE OPENING OF SEVEN LUXURY SUITES GUESTS CAN STAY HERE TOO. WHAT DOES THAT MEAN FOR THE CHÂTEAU?
RAYMOND: “Before, a visit to Château Neercanne ended after dinner. Now, guests can extent their stay and totally immerse themselves in one of the most unique places in the country.”
ROBERT: “Especially wedding couples who celebrate their love here. Instead of taking a taxi to Maastricht, Valkenburg or Landgraaf, the bridal suite is only a few steps away.”
RAYMOND: “The opening of the suites also involved a large-scale renovation of the property, thus taking steps in sustainability and taking care of the historical heritage.”
THAT IS IN SYNC WITH OOSTWEGEL COLLECTION’S STRATEGY FOR A MINDFUL BUSINESS AND LEAVING A LEGACY FOR NEXT GENERATIONS. IN WHAT OTHER WAYS IS THIS TRANSLATED AT CHÂTEAU NEERCANNE?
RAYMOND: “Almost everything of what L’Auberge serves is local produce. The estate has a beautiful kitchen garden which I tend together with nine volunteers. Also, I am a founding member of the Leve de Jeker enterprise. Our mission is to build a future in which the 55-kilometre long Jeker River becomes a lifeline for its protected valley.”
YOU BOTH ARE VERY INVESTED IN THE CASTLE AND WHAT IT STANDS FOR. WHAT DOES WORKING AT CHÂTEAU NEERCANNE MEAN TO YOU?
ROBERT: “For me, it is an honour to contribute to Château Neercanne’s legacy as a high-end culinary institution. An iconic place that fostered many current leaders in gastronomy.”
RAYMOND: “I was born and raised on the other side of the mountain next to the castle. The area around the estate was my playground. Working here feels like coming home.”
a quick peek
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