Melchior

Gilles Melchior worked in a number of renowned restaurants such as Hof van Cleve, De Tuinkamer and Arenberg, before starting his own business and developing his own cooking style. More classical and contemporary preparations alternate as Zeeland clams with sea fennel and basil, Merus crab with paksoi, peanut and yellow curry and also sweetbreads with salsify, Cevenne onion and Comté. Gilles is part of the new generation of Jong Keukengeweld.