Chef Abdeldaker Belfatmi wants his guests to leave satisfied and with a full stomach. His organic soft-boiled egg with peas, his pollack with smooth, buttery courgette cream and lemon hazelnut, and his crunchy crumble with pistachio cream and apricot sorbet certainly do the job! This modern brasserie cuisine shows, if proof were needed, that the chef of the former Michelin-starred restaurant Le Marcq has lost none of his flair in the kitchen.