Frederik De Pue’s chic bungalow done up in pale woods and statement planters is as Instagram-ready as they come—and the Flemish chef’s plates are nearly as stunning. Should you start with clover-green escargot-and-spinach dip with lemon-pepper toasts? Or foie gras carpaccio with pickled figs? Go for both. Mains deliver joy in the form of a long-braised veal shank with bone marrow or poultry vol au vent, with chicken, quail, and pheasant in creamy gravy nestled in puff pastry. Expensive.
Also great: Oyster trio with apple-jenever granita; cod with red-wine jus; venison stew; ricotta beignets with pumpkin syrup; frozen chocolate-caramel-peanut bar.