No longer a place to learn, but a place to eat well: this former school has taken on a new lease of life, delighting locals and visitors alike with the nostalgic charm of the establishment, and the fine regional traditions deployed without fail by the chef. The attractive local menu features a host of specialties, including homemade terrine, Flemish carbonnade with vergeoise, potjevleesch with beer, 5A andouillette with Maroilles sauce, and chocolate coulant with a speculoos heart. Smiling service.