This restaurant is nothing if not nostalgic and traditional, as the exposed rafters and tables laid with crisp white tablecloths and silverware all bear witness. Chefs Jean Vandenberghe and Nick Debeir champion no-nonsense Franco‑Belgian nosh with a focus on the ingredient, sauces and gutsy flavours. Heartwarming, honest food and a back-to-basics, old-school ethos. Order frog’s legs sautéed in a garlic-parsley butter or melt-in-the-mouth Aubrac steak served with freshly whisked velvety béarnaise sauce and piping hot crispy fries. Generous helpings and a truly jaw-dropping wine list add the final touch in this timeless eatery. Pleasure before all else.