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Thomas Locus is determined to create an immersive experience for his patrons whether they are dining in his cosy contemporary farmstead or on the comfortable garden terrace, or indeed spending the night at his bucolic B&B. Quality is the name of the game here. The entrepreneurial chef even runs a wine shop and, a little further down the road, another restaurant, Agnes. A meal at Brasserie Julie simply has to start with some of the international appetisers available for sharing. Almejas à la marinera, nobashi shrimp with shichimi… What a feast! It is immediately clear that chef Locus has his own unique way of approaching the classics – a few choice ingredients and creative sides suffice to create an intense taste experience. This is ingredient-led cuisine through and through, by a chef who gives familiar flavours a delicate boost. Even all-time favourites such as steak tartare and Dame Blanche are given an extra dimension here. The game dishes, such as the grey partridge roasted on the bone, are also excellent. This next-level brasserie is a paradise for discerning foodies.