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Neon
Creative French
A former teacher training college canteen is now a Michelin-starred fine dining room where the chef, Nils Proost, treats a whole North Sea fish or a full carcass the way other kitchens treat a prime cut: nothing leaves without becoming something. Fermentation, zero waste, and five seasonal menus drive the cooking. The result is creative French with deep regional roots, in a town most people drive through on the way somewhere else.
The awards strongest first
- Michelin Guide 1 Star
- Le Fooding Le Fooding Guide
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Onion stuffed with aromats
“The chef may flank celery cream with onion stuffed with aromats, sprinkled with shavings of winter truffles and a subtle sauce of fermented asparagus.”
Michelin Guide
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The neighbors closest first
- Salto! Eat · 69
- Numerus Clausus Modern French Eat · 69
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