LES GOURMANDS
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A large table located in a small village, just minutes from Mons and 15 km from Bavay. Here, meat and fish are treated in the same way. Kitchen work is done in pairs with an exact distribution of the tasks. Didier Bernard signs impressive preparations such as the blanquette of stone beads and caviar in Aquitaine, the hen faisane, chiconettes, peasant lard and tartufata half-salt butter, while Lydia Iced deals with desserts with equally charming names such as the brown vanilla vanilla polenta. Carlo Zecchin, Belgium's first sommelier, is responsible for the hall and cellar, which reserves his preference for wines from France and Italy, but the whole world is represented (1 500 references!).
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Members' reviews on LES GOURMANDS
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A faire malgré des prix d'étoilés....