The Likoké restaurant stems from an ardent passion for cooking and an insatiable appetite for new impulses. It is the result of chef Piet’s very own idea of tomorrow’s cooking. The food remains particular and yet deeply rooted in the earthy soil of southern France with great respect for local terroir products and an enticing flair for textures and flavours. This strong connection with the region is reflected on the plate, where local ingredients melt together. It even comes to life in the restaurant’s interior, where limestone from the Ardèche and driftwood from the shores of the Camargue gracefully adorn the atmosphere.

By naming his new restaurant Likoké, Piet pays an ultimate tribute to his father, who was given this nickname in colonial Congo. But the name also refers to the biggest compliment a chef can get from his guests: that the meal was so OK; they would gladly lick their plates clean.

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