CEDRIC
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Since 2000, Cédric Poncelet has been changing his restaurant. In 2005, it transformed it completely by adding an electric roof veranda. Restaurant Room: a beautiful alliance of contemporary lines and colours, offers a refined setting to a loyal clientele. This chef is a good example of the young Franco-Belgian gastronomy. While respecting the bases of traditional traditional cuisine taught in a few beautiful houses (Villa Loraine in Brussels and Le Gavroche in London), it adds its personal touch to the current trends. Cédric strives to work for the seasons and the sublime in his various preparations. Fat liver remains a safe value, as is cod, turbot, king crab, and the noix nuts and game. A point of honour to the very complete wine list which contains between 200 and 300 references, at more than reasonable prices. Excellent value for money in Knokke. It is careful to book the weekend.
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