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“I am who I am, and cooking is my life”. It is what I am able to do and what I can account for. I stand one hundred percent behind my culinary methods. My experience is that people always come back for quality. I keep abreast of new movements and developments, I try them out and use them, but only when they actually add something to my cuisine. They must have an added value. You always have to retain your own identity. My recipes are straightforward and simple, but they are also the result of more than thirty-five years of intensive cooking. During this time, I learned how difficult it is to keep things simple, to leave out superfluous elements. A balanced composition is the result of technique, creativity and knowledge of your products. Balance is especially important for me. And adding nuances at the right time, you only learn this by having tried out all the different processes and options.
Menus 110-165 EUR s.i. Carte 100-125 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: Monday and Tuesday.