Zout en Citroen

Bram Helleman is a chef who wants to stimulate all the senses, that's how he describes his vision. He uses as much as possible organic products combined with oriental flavour accents. His preparations are full of striking combinations, such as dorade with celery, kombu, kohlrabi and Granny Smith; rendang with red mullet, potato, nasturium and atjar and a dessert of hemp, rhubarb, yuzu and sesame.