My kitchen, my passion, my possibilities.

At 14, I started in the kitchen and now, at 52, I am proud of my journey. I have spent years learning from the best chefs, both at home and abroad. My love for French cuisine is in my DNA. Interning with farmers, fishermen and in the slaughterhouse has further refined my product knowledge and skills. I work with the very best products and ingredients, always fresh and prepared with care.

A frequently used product in my kitchen is butter from Aubel – about 30 kg per week. Do you have a diet or allergy? Please indicate this when you make your reservation. I take this very seriously and ensure that the quality is guaranteed. If I am informed, I can prepare anything for you, but I am not a magician; craftsmanship is not a trick.

I like to cook vegetarian with seasonal vegetables, butter, cheese and eggs; however, vegan is not possible in my kitchen. For lactose and cow's milk allergies, I replace the good butter with high-quality olive oil. Gluten-free cooking is also possible, as I make everything myself and know exactly which ingredients I use. The gluten-free bread is served warm for you.

Let's take on this challenge together!

danyel