André van Alten is a fine example of a chef who continually reinvents himself while remaining grounded in his core principles. The unwavering quality of the ingredients, the expertise with which wild duck is roasted on the bone and the depth of the turbot jus complementing an ultra-fresh cut of the fish all showcase his impressive classical training. We also applaud the chef's eagerness to share his experience with younger generations. His ability to keep a cool head as he leads his team in the open kitchen is remarkable. But the chef does not stop there and keeps innovating. He showcases his creativity in the preparation of his garnishes. The diversity of textures, the interplay of hot and cold, the vibrancy of subtle acidity... With such finesse, he creates depth of flavour. He has a preference for fish, although the lamb loin in a sea salt crust is one of the house classics. The delightful hostess's exquisite wine pairings perfectly complement the food. In this intimate setting with its tranquil verdant terrace, diners are assured an exceptional experience. This tradition of excellence has endured for over 50 years!