Potjevlesch (potted meat), bintje farcie (stuffed potatoes), waterzoï (a stew with Ostend grey prawns) and Boulogne kippers, Flemish-style hare during hunting season. Diners tuck into food prepared by a serious and industrious chef, whose know-how is no longer to be proven. Accompanied by good craft beers from outside Quiévrain (Angélus, Moinette Blonde). Pretty Art Deco interior.
- MICHELIN guide inspectors