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Let's Seas The Day!

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The tastiest recipes collected especially for you

Tomate Crevette

Tomate crevette is a true Belgian classic: juicy tomatoes filled with fresh North Sea shrimp in a cocktail sauce. Simple yet packed with flavor! Deliciously fresh, slightly salty, and perfectly balanced. Serve with crispy fries or bread and enjoy this summery delight!

Chef Rens's lobster ravioli with ponzu butter

This main course shines in Chef Rens's 2024 Christmas menu Lobster ravioli with a ponzu butter sauce is a bit more work, but it is so worth it. Happy Holidays!

Chef Rens's seared scallop with caramalised onion and miso

This intermezzo radiates in Chef Rens's 2024 christmas menu. Seared scallop with caramalised onion and miso butter create an umami taste explosion

Chef Rens's roasted mussels

This starter shines in Chef Rens's 2024 Christmas menu. Roasted mussels, a soft vadouvan cream, crunchy herbs and a supple parsley oil marry in this dish.

Oysters with raspberry vinaigrette

Mignonette is the classic condiment for oysters. In this recipe we exchanged the red wine vinager with a raspberry one

Chef Rens' Cockles with Cockle Broth

@chef.rens made a delightful dish where tender cockles are paired with a flavorful cockle broth, showcasing the natural taste of the sea. Perfect for those who appreciate the simplicity and depth of fresh seafood.

Crispy shrimp tartelette

These small shrimp tartlets have a real bite. A simple dish, perfect as a snack or amuse-bouche. The paprika, lime juice, and cilantro give these tartlets a distinct Latin American vibe.

Chef Rens' Zeeland mussels with three preparations of cauliflower

@chef.rens: "I got to work with the exceptionally beautiful Premier Zeeland mussels. The products are truly of high quality, and you can taste and see that in the dishes. I created a recipe with these Zeeland mussels, paired with three different cauliflower preparations."

Shrimp cocktail

Enjoy a simple shrimp cocktail with homemade cocktail sauce, perfect for refreshing meals. Our Thuisblijvers are brown shrimp from the North Sea. So flavorful that simplicity often works best.

Chef Rens's poached lobster

Chef Rens developed a 3 course Holiday Menu. With this poached lobster as a main course you will blow away your family and friends. The lobster dish is beautiful, and comforting. The tomatoes give some freshness to balance out the rich vanilla sauce. Poaching the lobster makes it extra tasty!

Chef Rens's razor clam ceviche

Chef Rens developed a three-course menu for the holidays, with the second course in this trilogy being a ceviche of razor clams. The razor clams serve as a refreshing intermediate course. The acidity of the lime gently cooks the raw razor clams, giving them a beautiful texture.

Chef rens's roasted La Zélandaise oyster with kiwi

Chef Rens created a festive 3-course menu, starting with this refined appetizer: roasted La Zélandaise oyster with kiwi gel, smoked vinaigrette, and wasabi crunch. Surprising and elegant, this dish is sure to impress your guests. Follow Chef Rens' steps for a unique holiday experience!

Oyster with avocado and basil

The soft avocado basil cream lets the briny oyster shine!

Aguachile with oyster

Aguachile resembles tiger's milk but is slightly different. The concept is similar, with the fish cooking in the aguachile. To avoid overpowering the dish, we used less aguachile. The oyster remains uncooked and is eaten raw!

Mussel ceviche

Ceviche made with mussels can sometimes be a lot of work, but with our ready-to-eat Avignon mussels, since the shells are already open, you can add the tiger's milk right away! The wild garlic and oil make the tiger's milk slightly milder. A super tasty and quick snack!
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