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A log cabin in the Belgian countryside, surrounded by forest, with no obvious reason to be there except a very good one. This is farm-to-table cooking taken at face value: the team sources from local producers with near-evangelical commitment, then turns out seasonal menus that feel like the landscape on a plate. The setting is quiet enough that you notice the food, which is exactly the point.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Gazpacho
“Chef Adrien may skin a perfectly ripe tomato, for example, before filling it with whipped cream jazzed up with horseradish, all of which to accompany velvety gazpacho and roast buckwheat.”
Michelin Guide
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The neighbors closest first
- L'Épisode Modern French Eat · 69
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