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Sweet. Bitter. Salty. Sour. Umami. These five flavours are the basis of every cuisine, but what Ron Lemmens creates with them can certainly be described as unique. His precise cuissons and the depth of his sauces are testament to his expertise. His ability to bring in international influences to produce exciting creations speaks to his knowledge of flavours.
For example, he pan-fries cod to perfection and harmoniously combines it with sauerkraut, cream of Jerusalem artichoke, roasted capers and lovage and, most importantly, a jus made from cod in an intensely flavoured beurre blanc. Chef Lemmens does not go in for gratuitous surprises, but resolutely opts for robust flavours. He delighted us with his langoustines, crispy pork belly and carrot with the exotic nuances of ginger, tandoori and curry. His secret lies in the balance of flavours and combinations.
At Flavours, you have a choice between one dining area done out in dark tones and a second space decorated in golden hues. Whichever you opt for, the stylish decor is further proof of the restaurant's good taste, right down to the last detail – this place really lives up to its name.