Klok

At the forefront

On the ground floor of Hotel A la Grande Cloche, you’ll find what has become somewhat of a meeting spot—almost like a lobby, open for breakfast, lunch, and dinner. Stop by for a drink, a glass of wine, or a delicious lunch. Florent Ladeyn has long focused on transparent, honest cooking based on local, seasonal ingredients. The dishes that leave the kitchen are rustic yet creative and flavorful—true to the nose-to-tail philosophy.

Summary

• Local ingredients
• Wines from small producers across Europe
• Aims to create a balance between work and leisure for the staff
• Practices nose-to-tail gastronomy