From Top Kitchens to His Own
Before opening Éclusier, chef Yorick de Groot spent six years at De Bokkedoorns in Overveen, working his way up to a senior role in a two-star kitchen. He later joined Restaurant Fris in Haarlem, where he learned what it takes to run a smaller, personal restaurant. At Éclusier he brings that discipline to a more compact setting. His cooking is French at its core, with a focus on clean lines, fresh accents and strong base preparations. For Yorick, creativity only works when the product and technique are in order first.
“I enjoy the creative side of cooking, but only if the base is right. A dish should be clear, focused and make guests simply happy to eat it.”
Restaurant Éclusier
JREJRE-Jeunes Restaurateurs
Bloemendaal, Netherlands
Restaurant Éclusier sits on Kerkplein in the historic heart of Bloemendaal, opposite the village church. Inside, chef Yorick de Groot and maître-sommelier Michelle Leone run a focused, modern French restaurant with a calm, warm atmosphere. The interior is clean-lined and contemporary, softened by natural tones and careful lighting so the room feels both refined and relaxed. Guests choose from several menus or dine à la carte, always with the product at the centre of the plate. Éclusier is aimed at guests who enjoy detail, flavour and attentive but unforced service.
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