It may have an exterior that is typical of northern France, with its white bricks and eaves, small window panes and black surrounds, but this restaurant actually has a smart contemporary interior. Chef Christophe Hagnerelle is a true craftsman, who creates unfussy seasonal cuisine. The menu features excellent fish and shellfish from the North Sea, including turbot, sea bass or John Dory, depending on the catch of the day, but also scallops, as well as grouse and hare à la royale in season, veal sweetbreads and pigeon – from Flanders, of course.