"BELLEVUE" Appartement de charme vue mer face à Nausicaa

A pleasant establishment that holds the ingredients and artisans of the Côte d'Opale and Pas-de-Calais areas in high regard. Chef Emmanuel Pillot and Laura Gambart met at La Liégeoise in Wimereux, where he was sous-chef and she was front of house as cheffe de rang. The dishes leave you in no doubt that this seasoned chef knows his craft. The starter strikes a lovely balance of flavours with a slow-cooked egg, Wissant shiitake, parsley and buckwheat; the tender free-range chicken is accompanied by a medley of Ratte potatoes; and a delicious take on a classic riz au lait. Pure bliss!

This restaurant, which feels like a smart bistro, ticks all the boxes. Here, Tony Regnier, who trained at some prestigious establishments, conjures up really modern cuisine with creative touches, flawlessly executed and flavoursome, to be savoured in a tastefully decorated room, or on the pretty flower-filled terrace. The guinea fowl and pistachio terrine served with apple chutney left a lasting impression!

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…