Good news from the north of the country and from chef Hans Poppelaars who has revamped his classics to better capture the zeitgeist. Taking off with a remarkable appetizer of red mullet and black garlic, the delicacy of the raw langoustines with lemon emulsion and freshwater caviar really swept us away. A baby goat simmered with herbs with a southern twist brings back a little of the sunshine so characteristic of his original cuisine. There is no mistaking the greater local focus and plant-based alternatives. madame Maryse and her two acolytes spare no effort in creating a warm and family atmosphere. Half a point more and the second toque is in sight!
