L'Air des Sens

David Schulz is a self-taught in the kitchen. He was a philosopher, psychologist and musician before he got the cooking virus. In the DNA of Schulz there is a love for nature, the seasons and stimulating all the senses. His 'Leeuwse Velden' menu consists of 12 small dishes consisting mainly of vegetable preparations. He combines sea bream with kohlrabi and smoked gravy; salsify with morels, tarragon and scallop and rapeseed cabbage with garam masale of bovine.