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From the moment the exquisite amuse-bouches are served, Cas Pikaar's talent is plain to see. This young chef fuses classic craftsmanship with unbridled creativity – he even won our Young Chef Award in 2020. The chef's jacket he received then is still on display in his inviting, chic restaurant: a place where originality and youthful enthusiasm converge. Chef Pikaar's culinary skill is beyond question; his Anjou pigeon, for instance, is cooked to perfection. The slices of meat melt in the mouth, the confit legs and the heart are deliciously intense, the creaminess of the liver is full of depth – a true labour of love! He is more playful with the garnishes, with a variety of vinaigrettes and expertly balanced spices. He also likes to put his own spin on classics such as tournedos Rossini, for example, by subtly seasoning the robust Madeira sauce with five-spice powder. The main ingredient is put on a pedestal, thanks to the whirlwind of nuances that surround it. In the chef's own words, he likes to look for contrasts, but never goes out of his way – and in doing so, he demonstrates just how talented he is.