La Provence
André van Alten is a fine example of a chef who continually reinvents himself while remaining grounded in his core principles. The unwavering quality of the ingredients, the expertise with which wild duck is roasted on the bone and the depth of the turbot jus complementing an ultra-fresh cut of the fish all showcase his impressive classical training. We also applaud the chef's eagerness to share his experience with younger generations. His ability to keep a cool head as he leads his team in the open kitchen is remarkable. But the chef does not stop there and keeps innovating. He showcases his
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