Ninety per cent vegetables and fruit, 10% meat (mostly game) and shellfish – that is the foundation on which chef Merijn van Berlo and his team build their dazzling tasting menus. This ecologically responsible vision extends to the glass, with a stylish range of organic and natural wines. Most of all, though, it is the chefs' creativity that shines – they know how to capture the essence of each season with remarkable flair.A grilled green asparagus cream, for example, is topped with pieces of asparagus poached in lapsang souchong tea, a fine julienne of raw white asparagus, a subtly spicy almond and horseradish ice cream, fresh green strawberries and, to finish, a vinaigrette of filtered gazpacho enriched with elderflower. This is what they call "spring on a plate"! This is cuisine with a clear identity: profound, vibrant and singular.Choux stands as an ambassador of nature's bounty. The lively atmosphere in this industrial-meets-vintage warehouse setting amplifies its appeal, cementing its place as a favourite among locals and food enthusiasts alike.