The luxury De Tuilerieën Hotel will leave you with unforgettable souvenirs, including that of a meal in its restaurant, Mémoire. Both its minimalist dining rooms are the pinnacle of unobtrusive opulence and style. Chef Wouter van Tichelen however disrupts this serene portrait courtesy of vibrant powerful cooking. Classically trained, the chef rolls out his know-how in sauces, adding elegant contemporary touches. He may give halibut marinated in salt a mineral edge courtesy of a creamy sorrel and seaweed sauce, while a caviar quenelle adds a final touch to this consummate dish, as does the Albariño wine with which it is paired. Van Tichelen deploys a local, sustainable ethos at the service of fine dining.