At In de keuken van Floris or Très. Both chefs are professional masterminds. Floris is busy with fermenting and has a champagne arrangement with the menu, which I like very much, of course. At Très, I love how such young people serve an 18-course menu for just 16 guests. They make it look easy. It may cost you a little time and money, but it’s worth it because it’s delicious and unique.