At the age of 14, I started my culinary adventure and now, at 52, I am proud of the path I have taken. For years, I have gained my knowledge from the best chefs, both nationally and internationally. My deep-rooted love for French cuisine is part of my essence. Internships with farmers, fishermen and in the slaughterhouse have further sharpened my product knowledge and skills. I work with the very best products and ingredients, always fresh and prepared with the greatest care.
An essential product in my kitchen is butter from Aubel – about 30 kg per week. Do you have any specific dietary requirements or allergies? Please let me know when you make your reservation. I take this very seriously and ensure that the quality is guaranteed. If I am aware of your wishes, I can prepare anything for you, but I am not a magician; craftsmanship is not a trick.
I cook vegetarian with love, using seasonal vegetables, butter, cheese and eggs; however, vegan is not an option 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, because I prepare everything myself and know exactly which ingredients I use. The gluten-free bread is served warm for you.
