Every day he puts ingredients from his region and produce from local traders on a pedestal. This is a chef who cooks with respect for tradition and what nature has to offer.His predilection for sustainability is reflected, among other ways,in his no-waste approach and use of preservation techniques such as fermentation and dry-ageing.Traditional flavours take on an extra dimension.Part of his originality lies in his nuanced use of delicate acidic and smoky flavours, with which he puts his own stamp on dishes. For dessert,he invites you into the open kitchen of this chic, contemporary establishment.Here you will find yourself in the thick of the action.