Remarkable Restaurant
One of the great merits of Delphine and Christophe Dufossé, who took over this splendid estate in the Béthun countryside two years ago, is that they have preserved, as Marc Meurin had so well thought out, the familiar, family spirit, not to say popular at this level of service, in a word the spirit of the North. Everyone feels at home here, with no snobbery, celebrating a birthday here, a business deal there or a love affair. This is the charm of a place that's accessible in many ways, with a high standard of gastronomy, yet festive and relaxed in its entertainment, atmosphere and well-applied service. The chef plays on velvet: a region rich in fine marine and agricultural produce, a steady hand and precise ideas for flavors that are both familiar and cutting-edge. Matured beef and Tarbouriech oysters with horseradish emulsion are a superb appetizer, as are langoustine gravlax with peppery verbena and fennel confit, and snacked razor clams with herb butter and seaweed foam... Christophe Dufossé's cuisine is always generous, with a desire to give more and more, which is his trademark, in a bid to please everyone. The turbot is very well cooked, with its rosemary-grilled bone juice, an opulent zucchini flower stuffed with mascarpone and green and yellow zucchini carpaccio, before the tender lamb and the interesting artichoke declination. We conclude with a smile on our faces, with the beautiful red berry pea dessert by pastry chef Ludovic Soufflet, and the long-awaited moment of the overabundant cart of sweets, pastries and confectionery that delights everyone. As with our extensive wine cellar, covering every genre and region (classic, modern...), this farandole remains measured in terms of price, with the large à la carte menu available in 3, 5 or 7 courses.
