For us, buying local is not a marketing term, but a conviction. Because if Brabant has so much beauty to offer, why would we choose products that have traveled thousands of kilometers? That is not only bad for the climate, it is also simply unnecessary. For us, local starts with knowing what you are serving. Who cultivated it, how it grew, and why it is on your plate right now. Every dish has a story that we would love for you to taste.

Take Tuinderij de Es in Haaren, our largest vegetable supplier. They have been working with respect for the soil, the seasons, and everything that grows since 1981. When you walk around, you immediately understand why we source our produce here. The land does the work, and we follow. Exactly as it should be.

It works the same way in the kitchen. Every week, Luc creates a vegetable schedule: what is at its best right now? From that, he selects four vegetables for the chef of the week. Asparagus in May, tomatoes in August, never the other way around. The menu emerges from the land, not from an idea on paper. And yes, that requires flexibility. Because nature cannot be planned. Sometimes you have to switch gears, sometimes it surprises you. That is precisely what makes it exciting.