Let’s start with a lesson in the local dialect: “vas” means “fresh”, which encapsulates the ethos of this eatery that shines the spotlight on local produce. Right from the appetisers, the chef deftly adds trendy touches to punchy Franco-Belgian fare. Examples include preserved lime syrup whipped into a beurre blanc which enhances the subtle delicate flavour of turbot. The sommelier’s powerful and mineral wine combinations further underscore the elegant culinary score.