A town house with blue shutters next to the church, a wine cellar with over 1 000 labels, a chef who is following in her parents' footsteps. An undeniable talent in the kitchen, she combines classics (eggs in a red wine sauce, ham terrine with parsley etc), contemporary dishes (salmon gravlax) and specialities such as roast pigeon and sweetbreads. To be savoured in a refined bistro decor, where smiling service is the order of the day and the wine recommendations are on point.