Crispy parcels of grey shrimps with a frothy espuma of cod and samphire. The signature appetiser illustrates the high-flying nature of the experience you can expect in this former apothecary, which sports an authentic herringbone parquet floor and subtle references to mangas and comic strips. Chef Mathieu Van Wetteren voluntarily preserves the mystery of his surprise menu.
Painstaking and with an eye for detail, he doesn’t however fall into the trap of overworking his recipes. His creativity aims more for simplicity and purity, rather than fussy frills. A rich millefeuille of celeriac cooked in hay and a noisette emulsion, or confit of salmon trout, cooked in soy and mirin, paired with a gutsy beurre blanc flavoured with trout roe, all of which is smoked and marinated in a fermented daikon jus: the menu rolls out a patchwork of big-boned, forthright flavours. This charismatic chef never fails to surprise!