Il etait une ferme

In this 19C château built in the brick and white stone that is typical in northern France, the spruce and welcoming decor charms with its blend of old and new: first, a cosy bar that leads on to a dining room flooded with light from the windows on two sides, and giving onto a wooded park. The à la carte menu features carefully selected ingredients and precise, flavourful cuisine, cooked to perfection. A whole lobster, shelled and roasted, is served pearly white in the middle: the tail firm and flavourful, the claws tender, with crunchy or melt-in-the-mouth vegetables, a fragrant sauce with her