The cocoon sometimes takes a little time to hatch, but when it opens, the butterfly is sumptuous, just like the cuisine of chef Baptiste Heugens, Young Chef of the Year in 2020. Since then, a lot of water has gone under the bridge and today it is a calm and focused chef who served us cuisine vibrant with emotion. The haddock, pistachio and fermented fennel captivated us from the outset with its precision and consummate balance in every bite. Then, an unexpected and almost flawless dish gave us goosebumps: asparagus! Yes, but cooked in various ways, all perfect, accompanied by a sumptuously velvety and briny shellfish jus, with hints of almond and anchovy tying it all together. When the whole menu reaches the same level of mastery, there's no telling where it will end. Adding 1.5 points at once is exceptional, but after walking the tightrope, we are only too happy to extend a hand to Equilibrium and we have no hesitation in awarding its chef a third toque.
