Hostellerie Le Fox

Stéphane Buyens has been the star maker for some decades with one of the best fish restaurants on the Belgian coast. In his dishes he always seeks a creative interplay between fish or meat and vegetables, whereby balance and depth are the norm. On the plancha he serves fried red bean with a risotto of fennel. Sunfish comes with a velouté of Jerusalem artichoke, salsify and crosnes. And grilled turbot he combines with young cauliflower and morels and a sauce of wild garlic.