The enthusiasm of the team running Cheval Blanc is contagious. Host and owner Ton Nelissen is always on hand to welcome you, while chef Huub van der Velden will do everything he can to ensure a top-quality culinary experience that requires little more than the finest ingredients and well-conceived garnishes.
The flavours in his beautiful modern creations are profound; as an example, he uses a fresh sauerkraut cream to add nuance to a powerful meat dish, while sweet vegetables such as parsnip provide the perfect creative accompaniment to the strong flavour of duck liver.
A meal in this top-class restaurant is a wonderful experience, as well as a perfect excuse to go shopping in the nearby town centre!- MICHELIN guide inspectors
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