Sergio Herman is one of the most important representatives of the youngest generation of chefs. His culinary high-jinks are based on knowledge, sensitivity, the best produce from Zeeland and the very latest cooking techniques. The cuisine of his restaurant, Oud Sluis, in Sluis is one big gastronomic experiment. This outstanding culinary project is Sergio Herman all over: spontaneous, fast, enthusiastic, on the level and demanding both of himself and of his collaborators. The portrait of this exceptional chef and his extraordinary cooking have been packaged in a luxury box edition. This box contains three volumes: sergioportrait, a book of words and photographs in which Sergio speaks freely, his words written down by Pieter van Doveren; sergiocatalogue, an artistic photograph album of Sergio’s creations; and sergiomanual, a recipe collection. All photographs are by Tony Le Duc.