You will be conquered by Le Vieux Château and its drop-dead surroundings before you have even taken a seat. Once over the moat bridge and past the huge oak door, it is impossible not to fall in love with the interior which intelligently and tastefully marries authentic period details such as timber ceilings with a light, contemporary vibe, without forgetting the glazed extension that enjoys unfettered views over the garden and countryside. Once you are comfortably seated, you can bask in the attentive service and infinite creativity of Tanguy De Turck.
This chef refuses to limit himself to a single style and joyfully leaps from generous street food or lobster that is jazzed up with a modern grapefruit jelly that adds a fresh bitterness to classically grilled brill on a plancha or a vegetarian menu that reveals his passion for vegetables. Chef De Turck deploys a head-spinning array of techniques to translate his ideas into dishes, resulting in delicate, insightful creations that fascinate, such as fillets of seabass marinated in dashi and paired with a mussels’ jus, a punchy twist of lemon and smoked mussels for depth and character. This precise, generous and unorthodox chef has found the perfect partner in the sommelier whose intuitive wine pairing tips further exalt his cuisine.