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An open fire and black-and-white tile floors anchor this farm-to-table restaurant inside a grand 19th-century Flemish townhouse, with a terrace out back that earns its own visit. The chef runs multi-course menus that drift happily between classical French technique and international detours, sometimes in the same plate. The kind of place where the room feels old-money and the cooking does not.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tataki of bonito
“He might pair a tataki of bonito with a sweet-sour vinaigrette, or medium rare veal with black truffles, a tarragon mayonnaise and a bordelaise sauce.”
Michelin Guide
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