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From the moment the exquisite amuse-bouches are served, Cas Pikaar's talent is plain to see. This young chef fuses classic craftsmanship with unbridled creativity. The young chef was previously to be seen in action at the Bib Gourmand-awarded DOYY in Eindhoven, but now he is striking out in Hilvarenbeek. His restaurant is inviting and stylish, his youthful enthusiasm compelling. Chef Pikaar's culinary skill is beyond question; his Anjou pigeon, for instance, is cooked to perfection and sliced. The meat melts in the mouth, the confit legs and the heart are deliciously intense, the creaminess of the liver is full of depth – a true labour of love! He is more playful with the garnishes, using different vinaigrettes or adding a touch of spice. This is a chef who likes to put his own spin on classics such as tournedos Rossini, but might also elevate a scallop dish with a kombu beurre blanc. As he himself says, he enjoys creating contrasts, but within limits. And that is exactly how he demonstrates his talent. The key ingredient is showcased against a backdrop of nuances.