Michaël Vrijmoed is light years from your run-of-the-mill type of chef. Committed body and soul, he harnesses his phenomenal creativity and extensive technical knowhow to the service of fine food, combining pedigree Gallic recipes with traditional fermentation techniques and exotic influences. His stellar reputation is also due to his unabridged passion for vegetables, which comes to the forefront in his vegetarian Purs menu, as he relentlessly coaxes the best out of each ingredient. Examples include rich buttery al dente house-made pasta with lightly marinated cucumber tagliatelle, sea buckthorn berries and a subtle herb oil. The chef prepares this dish tableside, paired with a velvety cream of Zeeland mussels, iodine-rich samphire and razor clams that add a playful note. Such exuberant, occasionally complex harmonies are fully emblematic of the talent of chef Vrijmoed. You can rely on the sommelier for inspired and informed insights to enhance your dining experience in this stylish contemporary town house that blends elegance and Art nouveau details.