Auberge a la Ferme

Tucked away in the lush green countryside, this 19C former farm is now an exquisite gourmet establishment. A huge, paved courtyard is framed by historic stone buildings dripping in character, the outhouses of which have been converted into cosy guestrooms. The inviting, airy dining room sports a glazed façade and a warm vibe courtesy of a log-burning fireplace. The establishment’s sensibly priced food is indulgent, wholesome and deftly crafted with local produce and showcased in a well-balanced, authentic menu.

Few chefs show such a strong culinary personality as Alexandre Gauthier in La Madelaine-sous-Montreuil. The story unfolds in a space with two tiered metal rooftops (designed by architect Patrick Bouchain) and views onto the verdant surroundings and the kitchens. This is the laboratory in which the chef cooks up "contemporary cuisine with French roots, liberated from its certainties and preconceptions". Like an alchemist, he teases out flavours in on-point dishes, each a vignette of creativity in which the ingredients sing the praises of the seasons. Artistic and experimental cuisine, to be sav

Le Pavillon of the Westminster, a 1930’s luxury hotel and a flagship of the Côte d’Opale, boasts a velvety cocooned vibe and a black and ochre colour scheme. The dining room, hung with huge animal-themed tapestries, provides the backdrop to William Elliott’s creative seafood-centric score. Virtuoso talent and delicacy depict the craftsmanship lavished on noble ingredients like caviar, lobster, langoustine… Examples include Audresselles lobster in cherries and almonds underscored by an aceita di terga vinegar dressing. The terrace commands a view of the iconic La Canche lighthouse. Simpler fare

This bistro nurtures its authentic vintage look, courtesy of banquette seating, mirrors and Art deco-style posters. Patrick Comte is at the helm, rolling out his tasty take on traditional seasonal dishes: snail persillade; egg bourguignonne and a buttery golden turnip; Angus faux-filet steak, gratin dauphinois with maroilles and béarnaise sauce; a Paris-Brest-style éclair with hazelnut ice cream… Indulgent cooking that hits the spot every time!

This small hotel-restaurant in a coastal village between Cap Gris-Nez and Cap Blanc-Nez hits all the buttons for a meal on the Opal Coast. Young chef Solène Elliott, whose partner provides friendly service, concocts a tempting seafood-centric menu (sea bream, mackerel, pollack), but not only. Among her delicious and beautifully plated dishes, you may find a velvety soup of white asparagus, caramelised onions, black garlic and fried bread; Licques poultry, mashed potato with cancoillotte cheese, Morteau sausage and braised endive…

Poised between Steenvoorde and Saint-Omer in the heart of Flanders, Cassel is a darling of a brick-built village. A small village for a tiny restaurant. Housed in a beautiful 18C abode with space for just 20 diners, it is run by owners who are truly passionate about fine cuisine. Chef Eugène Hobraiche meticulously crafts contemporary cuisine that goes hand in hand with seasonal produce, using local fruit and vegetables, as well as fish from Dunkirk's market: salmon confit with Sichuan pepper, textures of cabbage and shiitake dashi; roasted pollack, mustard and multi-coloured carrot gnocchi. To

Chef Christophe Dufossé has been thriving in his homeland, as his cooking illustrates. This pretty château set in leafy grounds sports a contemporary conservatory extension. Here, he champions organic, self-sufficient and sustainable surf and turf cooking centred on vegetables and produce from the North. Every dish is delicately yet generously crafted – and flanked by robust classic sauces. The dishes speak for themselves – monkfish gratin with a sabayon sauce and its ragout of clams, razor clams and cockles. Other highlights are the bread and sweets, particularly the incredibly lavish dessert