De Weijers Hoven

Xavier Conings has a small herb and vegetable garden and a fruit orchard in which especially the more special vegetables and fruits are planted. In his dishes he wants to emphasize the contrasts hot and cold and sweet and sour with vegetables. From his hand are preparations such as a combination of Jerusalem artichoke, celery and parsley with haddock; asparagus, lime and radish with smoked eel and mushrooms and spinach with juice of cherry and chili with duck and goose.