When it comes to knowing your classics and oils, chef Hans Poppelaars has a flair for finding just the right harmonious combination. He has interpreted asparagus from every angle, whether white or green, marinated or coated in gourmet sauces. The flash-fried salmon with its samurai pomegranate sauce was a pleasant appetiser, while the pikeperch with beurre blanc and chives was garnished with baby new potatoes cooked in coarse salt. Maryse Poppelaars describes all these delights with delectation!
Opening hours
Monday
Closed
Tuesday
Closed
Wednesday
12:00-13:30 — 19:00-20:30
Thursday
12:00-13:30 — 19:00-20:30
Friday
12:00-13:30 — 19:00-20:30
Saturday
12:00-13:30 — 19:00-20:30
Sunday
12:00-13:30 — Closed
