My ambition is to be expressionist in my cuisine. I have rather classical leanings softened with a hint of exotism in the summertime. My restaurant should be the place to meet just as old friends do. I like encounters, in my cuisine too, among others the marriage of cold and warm. Each month I suggest menus prepared with fresh products according to the season that I personnaly select at the early morning market in Brussels. I also propose the subtle harmony of wines to accompany my cuisine. I try to give that touch of expressionism the way my father, the painter Pros Putteman, did. My wish is that every one should feel good by coming at De Plezanten Hof.