This classically trained chef, as his flair for sauces demonstrates, adds an elegant contemporary note to his handiwork, taking his cooking to new heights of culinary elegance. The chef might impart a mineral edge to halibut marinated in salt, courtesy of a sorrel and briny seaweed crème, before exalting these delicate flavours with a final flourish by way of a caviar quenelle and a glass of Albariño wine. Similarly, he pairs sautéed turbot with Belgian endive, enhances mashed potato with bouillabaisse and a gravy of cooking juices, mustard and lard. Whether it be his painstaking craftsmanship as he coaxes out vibrant flavours or the purity of the plating, chef Van Tichelen’s delicate signature amply embodies his multi-facetted talent.