Top preparations start with top products. It's that simple.
We also work with regional products as much as possible. One condition, however, is that the quality must be really top notch. For the pigeon preparations in our gastronomic restaurant, currently in our Valentine's menu for example, we work together with "Pigeonneau des Flandres", say Maison Dequidt from Steenvoorde in French Flanders ( Flandre Pigeonneau ).
These northern French pigeons are prepared in a special way for the chef and are juicier than what is normally available at the market.
The choice is then quickly made. "Foodies know why, then," he says. 
