In the unique setting of a former pharmacy, Mathieu van Wetteren demonstrates that creativity in no way means skimping on rigour or refinement. His surprise menu, the common thread of the experience, reveals perfect technical mastery from the very first appetiser worked around tomatoes, presented in a variety of textures. The rest of the meal serves only to confirm the talent of a chef with a knack for balancing precision and audacity: a perfectly cooked turbot, ennobled by a razor clam ragout with beurre blanc and Royal Belgian caviar, rivals for our attention with a dry-aged pigeon whose intense flavour is teamed with the tangy vivacity of a cranberry sauce. The meal comes to a stylish conclusion thanks to a creamy ice cream topped with a strawberry caramel that is as unexpected as it is delicious. Modernity, taste and consistency are the hallmarks of a restaurant that takes you on a culinary journey you wish will never end.
