Welcome to Manoir Inter Scaldes

Christmas 2022

Classics & contemporary, that is Jannis Brevet's Christmas spirit. In the 7-course Christmas menu you will find the Christmas goose, inspired by the 'dripping' technique of 'Jackson Pollock' and on the other hand, the sea tongue 'Veronique' is an homage to Escoffier. Jannis Brevet's fragrant celeriac with truffle, 'Dame Blanche Anamorphosis' and of course one of his refined Imperial caviar dishes are not lacking in the Christmas menu.

Christmas menu 7-course € 285.00 per couvert. lunch from 12:00 to 16:30 / dinner from 19:00 to 24:00. In case of no availability you can place a waiting list reservation (hotel packages obtain priority for a table in the restaurant).

Christmas arrangement with room still available on December 24.
Stay in a luxury hotel room at the Manoir with extensive Christmas breakfast and 7-course Christmas menu, catered by Jannis Brevet and his team. The package is available from € 505.00 per person on a deluxe double Comfort room. You can make a guaranteed reservation online or contact our reception.

From Monday, December 26, 2022 to Wednesday, January 25, 2023 we will be closed due to annual leave, we look forward to welcoming you again on Thursday, January 26. During this period we will be available to you online.

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Manoir Inter Scaldes

The Manoir Restaurant Inter Scaldes is named after its magnificent surroundings. Situated in the wide open reclaimed land of the Province of Zeeland, on the narrowest part of Zuid-Beveland between the Oosterschelde and Westerschelde [known as the Scheldt estuaries]. A wealth of traditional trees and plants embellish the beautifully laid out English-style gardens and create a shaded ambiance.

Patron-Cuisinier Jannis Brevet, who was born in Zeeland and is known for his menu which incorporates the influences of Zeeland’s waters. Oosterschelde (seasonal) lobster, oysters, mussels and bass are balanced by all the good things the countryside has to offer such as Zeeland suckling lamb, the famous vegetables Sea fennel and Sea aster and, naturally, cheese and fruits from the reclaimed land in Beveland.

Jannis Brevet gained renown at famous restaurants in the Netherlands and abroad. His idiosyncratic style of cooking, his vision and the exceptional combinations of spices, specialities and recipes have been recorded in the beautiful cookbook Inter Scaldes & Jannis Brevet.