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Broes Tavernier chooses his ingredients fresh from the field, with respect for the seasons, the growers and his region. Vegetables are an important part of his dishes. Each menu is available in a vegetarian version. In it he combines, among other things, cucumber with cauliflower and caper blossom, asparagus with sea lavender, romesco and old crumbled cheese and zucchini with algae and tomato.