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“I was born in 1964 in Gouda, living in Oostvoorne, but adore Rotterdam.
If you know the way, it is a very fine place. A werkstad.No nonsense. ”

Good food at home does not spoon-fed. Only during my training I learned is to enjoy what I discovered how much I’m in the kitchen. How do I find it wonderful to experiment. To discover new and exciting combinations. The most I learned into practice.

“My cooking style is based on classic French cuisine,
but I give my own spin on dishes.
Recognition is one.
Moesjes or powders to get to us hardly at on your plate.
Or, as you’re often see: gel.
That use, I would rather be anywhere else.
Let the product as it is, that’s what I love. “

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