At this beautifully renovated farmhouse (formerly the village café), built with red bricks from the Artois region, the ingredients are of certified origin, and chef Maëllie Poynard has plenty of original ideas about how to use them! Judge for yourself: chocolate sauce on the beef accompanied by peach and chard; gherkin on the rhubarb dessert, carrot on the pavlova... Her pairings – sometimes daring – are pitch perfect. As for the decor, it is 100% contemporary. The traditional brasserie, on the same premises, is run by the chef's partner (who works front of house).