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A ‘bacôve’ is a large flat-bottomed boat used by the vegetable growers of the marshes of St Omer to transport their crops. It is emblematic of Camille Delcroix’ inspiration (Top Chef 2018 winner) and of his soothing, nature-inspired restaurant. He crafts razor-sharp menus, inspired by first-rate locally sourced produce in a surf ‘n turf vein. The chef’s preoccupation with presentation shines through, both in the choice of tableware as in the colours and graphics of each plate. His masterful craftsmanship can be tasted in every dish, and particularly in his red mullet grilled over a binchotan barbecue, paired with a medley of cauliflower and a Noilly sauce – to die for! Finally, Carla and her smiling team bend over backwards to make you feel at home.