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I’m out to impress by experimenting with different flavors, colors, textures and shapes. The esthetic aspect plays an important part in the creation of a dish, but it is vital to tickle those taste buds by working with quality ingredients and keeping flavor and taste at the heart of the dish. The aim is to enhance different products by reworking them, while still retaining their flavor.
Menus 42 EUR (lunch), 78-110 EUR (diner) s.i. - Carte 90-120 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included