Chef Xavier Works with seasonal ingredients: vegetables from local farmers, Flemish cattle and fresh North Sea fish.
No frozen fish. Fresh fish is filleted in-house. No endangered species on your plate, surprises all the more
The meat is processed in-house, where the leftovers are used for stocks and consommés.
Xavier and his team cook with respect for the environment. The compost heap nourishes the herb garden with over 70 varieties.