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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.
Des plats raffinés, travaillés et délicieux. C’est une exposition de saveurs en bouche.
Un service qualitatif et une cuisine exceptionnelle !
Merci à Camille et un grand merci à Maxime et Hugo !
Un moment exceptionnel
Une parade de couleurs, une farandole de goûts, des saveurs extraordinaires
Un service irréprochable, très attentionné sans être trop présent.
Et un sommelier qui a su nous surprendre avec de belles pépites.
Un grand merci pour ce moment hors du temps.
Camille FRANÇOIS