Nothing leaves the kitchen that Lode De Roover has not preened to make perfect. From the surgically sliced vegetables to the high-flying cooking and inspired plating, this amateur of outstanding classical produce leaves nothing to chance. Sure, he has a creative streak, but his talent lies first and foremost in his 100% reliable cooking. He crafts langoustine in two ways: raw in a tartare with spicy zests of chives, ponzu and playful basil and dill notes. A second plate showcases barbecued langoustine with fermented black lemon, salty seaweed and a knockout sauce of langoustine heads – De Roover has a knack for combining a few highly distinctive ingredients into dishes that impress by their fabulous harmony. All the more reason to book a table at Fleur de Lin. This pared-down, contemporary establishment set in a former linen manufacture illustrates and proves the overriding importance of consistency and quality in the catering business.