Rabbit ravioli with foie gras and deer loin with poivrade sauce: these are just a few of the dishes that TV chef Jeroen Meus has just prepared for charity together with Bert and Giel Meewis from restaurant Slagmolen. What’s more: the initiative in the context of 30 years of Slagmolen amounted to 22,750 euros, an amount that will be donated in full to the Rondou Fund, founded by the owners of the well-known Rondou butcher’s shop, with the aim of helping patients suffering from the incurable muscle disease from Duchenne.
The 2-star Michelin restaurant Slagmolen in Oudsbergen is celebrating its 30th anniversary this year. You will be able to read the whole story about the remarkable history of the company, peppered with numerous anecdotes and successful milestones, later on Made in Limburg. To enhance the festive year, Bert and Giel Meewis, of course together with the ‘lady of the house’ Karlijn and the rest of the team, have organized 5 unique events. Other top chefs and high-end suppliers were invited to provide an exclusive dinner for a select audience of customers. Last in line was Jeroen Meus, the friendly TV chef who knows how to fill every living room and kitchen with his programs and books.
“Jeroen Meus is godfather of the Rondou Fund,” explains Bert Meewis. “It is an organization that raises money to assist patients with Duchenne muscular dystrophy. The owners of the well-known butcher shop Rondou in Leuven, Filip Rondou and Siona Ven, have a son who suffers from the disease and could use all the support they can get for their fund. That is why the proceeds from our 5th anniversary evening will be fully donated to the Rondou Fund.”
And that is no small feat: no less than 22,750 euros (net) is transferred. This will include the purchase of devices that enable sleep research in Duchenne patients at home. A world of difference…
“We are very happy to be able to make this contribution,” says Bert Meewis. “We would of course like to thank Jeroen Meus, but also wine company Stappato/De Windmolen, Lieben Gevogelte, Royal Belgian Caviar and Max Vicca Photography, all of whom have made a valued contribution.”
From Rabbit Ravioli to Raising Funds: Jeroen Meus’ Evening of Haute Cuisine for Charity
Well, well, well, if it isn’t Jeroen Meus, whipping up a storm in the kitchen once again! But this time, he doesn’t just have a bunch of confused ingredients; he’s got a cause that’d make even the most hardened cynics crack a smile. While we’re here torn between thoughts of rabbit ravioli and deer loin with poivrade sauce—sounds like a fancy way to say “Bambi on a plate,” if you ask me—let’s dig into the juicy details of this rather swanky charity event.
The event brought in a whopping 22,750 euros—that’s enough to buy a small island, or at least a decent yacht to float around on! But instead, the funds are destined for the Rondou Fund, which sounds like an exclusive club for meat lovers but is actually an initiative to help those suffering from Duchenne muscular dystrophy, an incurable muscle disease. Honestly, the way they’re tossing around money, they might as well host a charity dinner for recovering bank accounts next!
Our culinary crusaders, Bert and Giel Meewis of the 2-star Michelin restaurant Slagmolen in Oudsbergen, are not just about couple of snazzy chef coats and well-sculpted food; they’re about giving back! Celebrating their 30th anniversary—yes, that’s three decades of perfecting the art of making food look better than my last three relationships—these guys don’t just stop at plating exquisite dishes. They have organized five exclusive events that even appeared to lure in some A-list chefs and gourmet suppliers. I don’t know what kind of high-end VIP list they have, but it sounds more exclusive than a members-only lounge in a night club!
Now, let’s talk about that star-studded chef: Jeroen Meus, the guy whose face melts into our screens every time we turn on the TV. He’s not just here looking pretty; he’s the godfather of the Rondou Fund, which sounds like the name of a mafia movie where chefs throw pasta instead of plates. Meus explains that the fund is close to their hearts, as its founders, Filip Rondou and Siona Ven, have a son diagnosed with Duchenne muscular dystrophy. That’s a poignant reason to whip up such an extravagant meal as a way to help those in need. Who needs a food critic when you have compassion baked right into the soufflé?
And what’s the grand takeaway from this affair? Not just a few oversized plates of overpriced food, but real impact! This substantial amount goes towards purchasing devices for sleep research in Duchenne patients, making a ‘world of difference.’ I mean, if cooking can change lives, I think I might start wielding a spatula in the name of charity myself! No more burnt toast for the community—I’m coming for you, Michelin stars!
But let’s not forget the unsung heroes—the contributors who made this charity gala happen without breaking a sweat. Here’s looking at you, Stappato/De Windmolen, Lieben Gevogelte, and Max Vicca Photography! Put your hands together for everyone who helped, because delicious food for a good cause is not something you come across every day. It’s like finding a unicorn in a field of donkeys!
In conclusion, we’ve got rabbit ravioli, a deer dish that could possibly have a card-carrying member of PETA shedding a tear, and a chef with a heart bigger than his kitchen! This charity event is the perfect recipe for success—flavored with compassion and served with a side of hilarity. So go ahead, raise a glass to Jeroen, Bert, Giel, and everyone who believes that eating good food can not only fill your stomach but also fill hearts with hope. Who knew haute cuisine could serve a side of humanitarian flair? Talk about a feast worth feasting on!
Rabbit ravioli infused with rich foie gras and succulent deer loin accompanied by a robust poivrade sauce are just a glimpse of the exquisite dishes that renowned TV chef Jeroen Meus has crafted for a noble cause. Collaborating with the celebrated Bert and Giel Meewis from the Michelin-starred restaurant Slagmolen, this exquisite culinary event was not only a feast for the senses but also a significant charity initiative that raised an impressive 22,750 euros. This generous amount will be fully donated to the Rondou Fund, a vital organization established by the owners of the well-known Rondou butcher’s shop, committed to supporting patients battling the devastating muscle disease known as Duchenne muscular dystrophy.
The 2-star Michelin restaurant Slagmolen in Oudsbergen is commemorating its remarkable 30th anniversary this year. You will be able to read the whole story about the remarkable history of the company, peppered with numerous anecdotes and successful milestones, later on Made in Limburg. To amplify this milestone celebration, Bert and Giel Meewis, alongside the ‘lady of the house,’ Karlijn, and their dedicated team, have meticulously organized five unique culinary events. Each event has invited other esteemed chefs and premier suppliers to delight a select audience of patrons with exclusive dining experiences. Among the culinary luminaries participating was Jeroen Meus, the beloved TV chef who effortlessly fills homes and kitchens with inspiration through his programs and books.
“Jeroen Meus is godfather of the Rondou Fund,” explains Bert Meewis. “It is an organization that raises money to assist patients with Duchenne muscular dystrophy. The owners of the well-known butcher shop Rondou in Leuven, Filip Rondou and Siona Ven, have a son who suffers from the disease and could use all the support they can get for their fund. That is why the proceeds from our 5th anniversary evening will be fully donated to the Rondou Fund.”
And that is no small feat: the incredible sum of 22,750 euros (net) is being transferred directly to the fund. This donation will help procure essential devices that facilitate sleep research for Duchenne patients in the comfort of their own homes, significantly impacting their lives and care.
“We are very happy to be able to make this contribution,” says Bert Meewis. “We would of course like to thank Jeroen Meus, but also wine company Stappato/De Windmolen, Lieben Gevogelte, Royal Belgian Caviar and Max Vicca Photography, all of whom have made a valued contribution.”