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A gastronomic restaurant where the chef prepares land-sea dishes based on local products from the Audomar region.
Camille Delcroix, winner of Top Chef 2018, and his wife Carla met at the Château de Beaulieu, while working for Chef Meurin. From this beautiful story was born the gastronomic restaurant Bacôve. Their playground? Land-sea dishes made from local products from the Audomar region, Flanders and the Opal Coast: endive from the Wavrant farm, celery from the Bedague farm, carrots from Tilques, snails from Radinghem... As for desserts such as the sugar pie or the Brussels waffle, they have the taste of your childhood!
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Members' reviews on BACÔVE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Une chouette expérience.
Le seul petit bémol est la couleur rose vif des habits des hôtesses qui, à notre goût, ne s'accordait pas avec le cadre à dominance verte. Mais tout est affaire de goût.
iI faut aller dans ce restaurant vous serez séduits
les étoiles commencent a briller
Bravo
Thank you so much, we had the 5 course tasting menu, and it was out of this world.