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Le Flore
Contemporary French
A restored farm-castle outside Veurne, where the dining room keeps the old bones of the building and the terrace looks out over sheep in an actual meadow. This is a French contemporary restaurant where the lunch menu changes daily and the à la carte leans into expensive, seasonal things: lobster, turbot, hare, whatever the chef is clearly very pleased about that week. The cooking lets the ingredients carry the argument rather than burying them in technique.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Scallops gratineed with cheese
“Take his scallops gratineed with cheese and paired with wild garlic, a velvety poultry cream and creamy unctuous asparagus.”
Michelin Guide
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