Crispy grey shrimps with a frothy espuma of cod and samphire: the signature appetiser illustrates the calibre of the experience you can expect in this former apothecary, which sports an authentic herringbone parquet floor and warm fabrics strewn in subtle industrial references. We won’t say more as chef Mathieu Van Wetteren voluntarily preserves the mystery, as is the case of his surprise menu. With a painstaking eye for detail, his creative streak refrains from falling into the trap of overworking his recipes and aims more for simplicity and purity, with the occasional Japanese accent. Cod is poached in butter at a low temperature and flanked by a cream of cèpes and a gutsy frothy sauce based on fish stock and fermented yeast. The menu rolls out a patchwork of big-boned, forthright flavours. This unorthodox chef never fails to surprise!