Chefs & Cellars: Dining at Restaurant Inter Scaldes.
Nestled in the tranquil Zeeland countryside, Inter Scaldes remains a shining beacon of culinary artistry. Established in 1968, this storied restaurant has entered an exciting new chapter under the leadership of Chef Jeroen Achtien, his wife Sanne, and their dedicated teams in both the kitchen and service. Together, they are redefining the Inter Scaldes experience, seamlessly blending tradition with modernity to create a harmonious fusion of bold cuisine and exquisite wine.
Since taking the helm a year ago, Jeroen and Sanne have infused the restaurant with fresh energy while honoring its rich legacy. From reimagined interiors to an evolving menu, Jeroen’s vision is clear: innovate while preserving the timeless essence of Inter Scaldes.
At the heart of this transformation is Sommelier Tessa van de Wouw, a vital link between the restaurant’s heritage and its future. Tessa’s daring approach to wine pairing elevates each dish, unlocking its full potential and providing guests with unforgettable dining experiences.
We recently had the privilege of visiting Inter Scaldes to record Episode 2 of our podcast, Chefs and Cellars, where we sat down with Jeroen and Tessa to delve into their inspiring journey and their shared passion for excellence.
Chef Jeroen Achtien: Bold Yet Balanced
Jeroen’s culinary journey is impressive, marked by significant stints at The Librije in Zwolle and achieving two Michelin stars in Switzerland. His return to the Netherlands to helm Inter Scaldes was both an unexpected opportunity and a dream realized. Jeroen’s dishes reflect his philosophy: boldness balanced with precision. As he puts it, “It’s a fine line between overpowering and achieving harmony.”
One standout dish, a terrine of raw langoustine, epitomizes his approach. Born from a challenge at a Michelin gala dinner, this creation features langoustine paired with a clear tomato broth infused with vanilla, roasted cashew, and Granny Smith apple. The result is a dish that surprises and delights, showcasing Jeroen’s ability to push boundaries while maintaining balance.
Sommelier Tessa van der Wouw: Pairing with Passion
Tessa’s journey began at the prestigious Hotel School in Maastricht, leading to roles at top restaurants like Tribeca and De Lindehof. Now Head Sommelier at Inter Scaldes, she relishes the challenge of pairing wines with Jeroen’s experimental cuisine. Tessa’s approach is rooted in intuition and understanding, as evidenced by her choice of the Grand Bateau Sauvignon Blanc for the langoustine dish—a pairing that harmonized beautifully without overshadowing the delicate flavors.
Tessa’s philosophy is to elevate the dining experience through unexpected yet complementary pairings. For example, her pairing of Rafael Palacios’ Louro Godello, a structured and elegant Galician white, with a creamy dish of unforced duck liver and oyster, demonstrated her ability to draw out the best in both wine and food.
The Inter Scaldes Menu: A Study in Synergy
During our interview we enjoyed a specially curated menu, that showcased the craft and excellence of both of our guests. Join us as we walk you through their pairings.
1st course
Raw Langoustine Terrine
Dish: A terrine of raw langoustine with lightly roasted cashew, Granny Smith apple, tomato, and a clear tomato broth infused with vanilla.
Wine: Grand Bateau Sauvignon Blanc (Bordeaux). Tessa’s choice brought vibrant acidity to balance the sweetness of the langoustine and vanilla, enhancing the dish’s layers without overpowering it.
2nd course
Unforced Duck Liver Cream
Dish: A delicate cream of duck liver paired with ajo blanco (almond and garlic), oyster, and white grape.
Wine: Louro Godello by Rafael Palacios (Galicia). The wine’s saline minerality and balanced acidity harmonized with the dish’s richness, creating a memorable pairing that elevated both elements.
3rd course
Summer Venison
Dish: Tender venison paired with pearl barley, millet, spelt, sour yellow beet, and a beetroot risotto. A croissant biscuit with goat cheese and duck liver cream added a surprising side element.
Wine: Pepita Toscana Rosso. The bold structure of this Montepulciano-Cabernet-Merlot blend mirrored the complexity of the venison dish while its subtle sweetness complemented the earthy beetroot.
Building a Legacy Together
What sets Jeroen and Tessa apart is their synergy. Their collaboration, rooted in mutual respect and shared passion, has created a dynamic dining experience where food and wine are in constant dialogue. As Tessa explains, “It’s about growing together and trusting the process,” a sentiment echoed by Jeroen, who credits Tessa with pushing him to new creative heights.
Looking ahead, both are committed to deepening their connection with the region’s producers while exploring innovative collaborations. Swiss wines, in particular, are a focus for the future, with plans for wine trips to discover rare gems that embody their philosophy of quality and authenticity.
The Verdict
Dining at Inter Scaldes under the leadership of Jeroen and Tessa is more than a meal; it’s a narrative of innovation, passion, and harmony. Whether it’s the interplay of flavors in a single dish or the pairing of a wine that surprises and delights, their work is a testament to the power of collaboration. With their combined talents, Inter Scaldes is not just preserving its storied reputation—it’s redefining it.
For anyone seeking a gastronomic experience where tradition meets bold innovation, Inter Scaldes is a must-visit. And if you’re lucky enough to enjoy their dishes with Tessa’s expertly curated wines, you’ll see firsthand why this duo is one to watch.
Chefs and Cellars, the Podcast
As mentioned Jeroen and Tessa are our guests in the second episode of our podcast Chefs and Cellars. To read more about this episode and listen to it click here.
This article is written by our own Niels Aarts. We would like to thank Jeroen Achtien and Tessa van de Wouw and the team of Inter Scaldes for their contribution to this article and the excellent lunch. Picture credits: Inter Scaldes, Chantal Arnts and Dutch Wine Apprentice.
