When it comes to knowing your classics and oils, chef Hans Poppelaars has a flair for finding just the right harmonious combination. He has interpreted asparagus from every angle, whether white or green, marinated or coated in gourmet sauces. The flash-fried salmon with its samurai pomegranate sauce was a pleasant appetiser, while the pikeperch with beurre blanc and chives was garnished with baby new potatoes cooked in coarse salt. Maryse Poppelaars describes all these delights with delectation!