Blog #7 – A Tribute to a Legend

Today, a legend died.

There are moments in life so powerful, so defining, that you remember forever exactly where you were and what you were doing.
Just half an hour ago as I sat down to start writing about our Easter celebration here in Greece, the news broke:
Jonnie Boer has passed away.

And suddenly, everything went silent.

After the initial shout of disbelief, I’m now sitting here an hour later — still stunned, with a sickening sense of injustice. Too many great chefs have left this world too soon. And now him.
Another culinary giant, taken far too soon.

Only weeks ago, I watched this powerful documentary series about Jonnie, Thérèse, their family, their restaurant, and the transition to the next generation ‘de opvolging‘. It struck a chord in me far deeper than I realized at the time — and now compels me to write this.

Back in the late ’80s, I attended the same hospitality school in Zwolle as Thérèse. I remember we had a few shared classes in our final year. During my internship at Kaatje bij de Sluis, Jonnie would often stop by on Sundays to chat with chef André Mol about fish and recipes from the Weerribben. I remember us sharing a beer together now and then after service.

When we graduated, everyone went off to celebrate with friends and family. Thérèse, too, graduated that day — but she didn’t go to a party. She went straight back to work at De Librije, the very place where Jonnie and Thérèse would soon take the reins.
That evening, we had a reservation there with the family— before it became the world-renowned temple of gastronomy that it is today.

A year later, I returned to De Librije with my partner. It became a night to never forget.
Back then, smoking indoors was still allowed — cigars were even offered at the end of the meal. We found ourselves finishing the night with Jonnie and Thérèse at our table, all four of us sipping fine cognac, cigars in hand.
A rare, golden memory that I’ve cherished ever since — and now even more.

Over the years, I’ve followed their journey with admiration. Jonnie and Thérèse have always been role models to me. I respect their artistry, their humility, their vision — and their extraordinary ability to stay grounded while reshaping the world of fine dining.
They are, to me, the culinary artists of this century.

Today, my instinct is to honour Jonnie the only way I know how: through food.

I want to create a dish in his memory. A tribute, inspired by his love for fish and the earth — a nod to the Dutch Weerribben and his deep connection to nature. But also infused with who I am today, and where I cook now — here, in Greece.
The result should be something worthy of three Michelin stars, yet rooted in simplicity and emotion.
It should speak his language, and mine.
And above all, it should be shared.

A Dish in His Name
“Jonnie’s Echo” – The sea, the garden & the soul

Wild sea bass | yoghurt-feta cream | caviar | citrus | edible flowers
A fresh and refined dish, created in tribute to a culinary master.

A tribute dish served cold, layered with craft and respect.

🐟 Ingredients (4 servings):

• 1 fresh wild seabass fillet (sashimi-grade), skin removed, cut in fine slices
• 100 ml lemon verbena oil (infuse neutral oil with dried lemon verbena)
• 2 tbsp yuzu juice or juice from fresh Greek lemons
• 1 tbsp mild fish sauce (or light soy as substitute)
• Fleur de sel, freshly cracked white pepper
• 2 tbsp Greek yoghurt (strained, very thick)
• 1 tbsp sheep’s milk feta, crumbled finely into yoghurt
• 1 tbsp finely chopped wild herbs (fennel fronds, mint, parsley)
• 4 tsp high-quality caviar (Beluga or Kaluga preferred)
• A few drops of ouzo (optional – adds anise note)
• Edible flowers (e.g. violets, borage, calendula petals)
• Microgreens (e.g. shiso, amaranth, basil cress)

🍽️ Assembly:

1. Prepare the seabass:
   Marinate the thin slices in the verbena oil, yuzu, fish sauce, salt, and pepper for 10 minutes — just enough to cure lightly while keeping the flesh delicate and transparent.
2. Make the yoghurt cream:
   Mix the thick Greek yoghurt, crumbled feta, wild herbs, and a drop of ouzo. Pipe a small dot onto each plate.
3. Plate like a painter:
   • Arrange the seabass in a loose circle or wave pattern.
   • Add small dots of yoghurt cream.
   • Top gently with caviar in the center or over the cream.
   • Scatter edible flowers and microgreens with precision — not too much, just enough to create life and movement.
   • Finish with a final drizzle of the marinade and a crack of white pepper.
4. Serve:
   Ice-cold white plate, ideally on crushed ice or a chilled slate.
   Serve with a glass of aged Assyrtiko or Champagne Extra Brut.

A Final Word

My heart goes out to Thérèse and their children.
There are no words for such a loss — only the hope that they may find strength in the immense love and admiration that surrounds them.
What they have built together goes far beyond a single restaurant. De Librije is an empire — yes — but more than that, it is a legacy of excellence, of family, of innovation, and of passion that will echo for generations.

Thank you, Jonnie.
For the flavours.
For the fire.
For the inspiration.

May your journey continue, wherever it leads, and in case you see him, say hi to Mol.

With deepest respect,

Chef Michel
Restaurant Michel, Epidavros – Greece
A student of the craft, a servant of the plate, and forever inspired by the giants who walked before us.