Nothing leaves the kitchen that chef Lode De Roover has not preened to perfection. From the surgically sliced vegetables to the spot-on cooking times and inspired plating, this fan of outstanding classical produce leaves nothing to chance, without forgoing the opportunity to treat himself to the odd creative and unexpected original touch. His signatures include subtle barbecued langoustine with lemongrass oil, lemon zest and a whey foam laced with shellfish jus or a medium rare fillet of Barbary duck flanked with a mind-blowingly rich jus and a crisp springtime medley of asparagus and broad beans. De Roover has a knack for combining a few highly distinctive ingredients into dishes that impress by their succulent harmony. All the more reason to book a table at Fleur de Lin and treat yourself to a feast of rare delicacy. This pared-down, contemporary establishment set in a former linen manufacture marvellously demonstrates the overriding importance of consistency and quality in the catering business - a genuine haven for food lovers.