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Typical of northern France on the outside, with its red brick and grey awnings, small windowpanes and white brick frames, this restaurant conceals a smart contemporary interior. As a young chef, Christophe Hagnerelle was strongly influenced by his time spent alongside Joël Robuchon at Le Jamin, before moving to Beirut and later to Connecticut. Today, this master culinary craftsman creates precise, unfussy seasonal cuisine with a hint of inventiveness. The menu features excellent fish and seafood from the North Sea, including scallops, turbot, bass and John Dory depending on the catch of the day, as well as grouse and hare in season, veal sweetbreads and pigeon from Flanders. The lunchtime menu offers particularly good value for money.