“Because it’s an historic building the old layout can’t be touched, so we have four dining rooms over two storeys, which makes for a cosy and intimate atmosphere,” explains Rebecca Hendrick, whose family owns the restaurant: “We’ve used a wealth of brocante items from this region to match the architecture and feel.” Rebecca’s father Philippe Hendrick, a master chef of Belgium, has maintained the local theme by sourcing his meat from the butcher’s opposite Le Fou, smoked trout from another nearby supplier, likewise several cheeses, and seasonal fruit and vegetables from mainly organic producers in the surrounding area.