FRANQ is awash in the same restrained glamour as its namesake hotel, i.e., a posh townhouse dripping in well-heeled class and understated luxury. Tropical artwork adds an individual touch, while the secluded patio shelters you from the bustle of the city. The open-plan kitchen showcases Tim Meuleneire and his brigade weaving their magic. The chef is noted for his technical wizadry, in particular in the field of sauces, such as the truffle sauce served with venison. However, his almost ethereal pistachio-flavoured soufflé subtly combined with a hint of strawberry is similarly out of this world. Classical and avant-garde all at once, the culinary score deserves our applause. Subtle nuances and international influences unveil the chef’s voluntarily modern sensibility, yet FRANQ is the antithesis of flashy cookery shows. The focus is rather on dependable elegance and authentic flavours. The sleek attentive service adds the final flourish to this culinary masterpiece.