Sander Spreeuwers acquired the nickname Modest at hospitality school. Modest also means “unpretentious” which is an equally fitting description of this chef. The culinary score illustrates this ethos and is free of fussy frills or showy presentations, but steeped in Sander’s subtle, sensitive personality. A respect for traditional French fare, lashings of character and a weakness for Asian flavours set the scene for your meal.How about juicy North Sea seabass with a kefir-flavoured beurre blanc that strikes a balance between powerful and fresh acidic notes? Chef Spreeuwers pursues this gutsy quest with pigeon breasts covered in melted lard and paired with rich side dishes like cooked foie gras, Cévennes onions stuffed with a crème of cep mushrooms, cream of green peas with lavas (bread) and a knock-out veal gravy.Modest’s culinary lineup is both distinctive and spontaneous. In the same vein, the restaurant’s elegant interior paints a cosy contemporary portrait, while floor-to-ceiling windows overlook vineyards. Indeed, the terrace feels as if you have been transported from Limbourg to the heart of rural France!