Equilibrium

1320

After a fresh attack by the smoked haddock, beetroot and watercress, the stuffed lamb, glazed with a coating sauce and served with a couscous scented with a light infusion, packed a real punch on the palate. Earlier in the year, chef Baptiste Heugens gave us a taste of things to come with the bracing, epicurean combination of pan-fried foie gras and sea bass, enhanced by an oyster and its jus wafting a sea air aroma. Each time we visit the restaurant, we are more convinced than ever that it should be awarded its first chef's hat.