Foodle

The third visit at Frantzén’s in 2018. I really love that place, an outstanding restaurant concept with outstanding hosts, a really exceptional wine list and delicious dishes. The atmosphere, the people, and of course also the well designed and created dishes make this place to be One of the hotspots around the globe and definitely the hottest spot in Europe at the moment. I already booked two times for 2019, as I enjoy this experience so much. Less

La Cabane a Huitre
This lovely seafood bistro in Biarritz run by a nice full of smile couple, Sophie and Laurent

They serve the best and very fresh top quality oysters:
-Marennes d’Oleron
-Fines de claires oysters from an oyster farm that won the Medaille d’Or in 2016 and the Medaille d’Argent in 2017 from the Concours General Agricole Paris (CGA).
-Spéciales Bretagne
-Ostra Régal from Ireland.

They also serve grilled squid, seared St Jacques scallops with seasonal vegetables, shrimp with aioli or mayo, sea snails cooked in a traditional house-made broth, grilled razor clams or cooked with chistorra (Basque sausage), hake casserole, king prawn in house sauce, marinated anchovies), marinated octopus, and mussels. We will make sure to return every time we are in the region.
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Michelin star chef/owner Sergio Herman and his former Chef patron Nick Brill opened this contemporary restaurant in a chapel of a former military hospital. The Jane is one of the trendiest places at the moment in Antwerp with an amazing interior. The 80 seat restaurant was full lunchtime on a Thursday.
The well balanced and creative menu is served by an attentive, happy and helpful staff.
There was one menu available, together with the amuse bouches we have received 12 courses for 155 Euro.
Wine pairing is available for 75 and 95 Euros, the non alcohol- pairing is 65 Euro.
All of dishes were prepared and plated with care and attention. Some unusual ingredient pairings appeared at the table, such as chawanmushi carabinero with sea urchin and truffle soy vinaigrette, wild pheasant with paktmushroom and chicory. Our favourites were the oyster ceviche and the risotto with eel and herbs but all other plates were also 10 out of 10
Lunch was finished off with 2 incredible Jasper Valley (Massachusetts) cheese and a mind-blowing good cheesecake. Less

Michelin star chef/owner Sergio Herman and his former Chef patron Nick Brill opened this contemporary restaurant in a chapel of a former military hospital. The Jane is one of the trendiest places at the moment in Antwerp with an amazing interior. The 80 seat restaurant was full lunchtime on a Thursday.
The well balanced and creative menu is served by an attentive, happy and helpful staff.
There was one menu available, together with the amuse bouches we have received 12 courses for 155 Euro.
Wine pairing is available for 75 and 95 Euros, the non alcohol- pairing is 65 Euro.
All of dishes were prepared and plated with care and attention. Some unusual ingredient pairings appeared at the table, such as chawanmushi carabinero with sea urchin and truffle soy vinaigrette, wild pheasant with paktmushroom and chicory. Our favourites were the oyster ceviche and the risotto with eel and herbs but all other plates were also 10 out of 10
Lunch was finished off with 2 incredible Jasper Valley (Massachusetts) cheese and a mind-blowing good cheesecake. Less