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Beschreibung: Lucas Maes cooks with a cold head and warm blood. With his singular and sensual style he holds on to a regular clientele used to luxury, a great part sceptical diners that are guided through the slightly dense and exquisite kitchens of the current epoch. A frenetic and creative chef, Lucas immerses himself in his doubly splendid and delicious offers, at the time of writing this article he was engrossed in a tasty menu using a harmony of wines, where live forms, ardent colours, and passionate flavours casued a furore. A starter with "deluxe omelette" with duck foie, fig ice cream, smoked eel and green apple, was followed by green bean juice with barnacles, potatoes "escalibada" and "Norwegian lobster steamed with rosemary" of intense contrasts. Changing towards cod with "arbequina" olive mousse, bread and smooth onion and garlic stir fry, polished with a grilled maize sorbet arriving with roast "caneton" autumn noodles served at low temperature with iced chestnuts, closing with royal passion fruit, coconut mouse and iced mint.