La Salicorne

Mission accomplished for Stéphane Charlier. By abandoning the gastronomic restaurant style and transforming his Salicorne into a super-brasserie, Stéphane has managed to perfectly negotiate this 180 degree turn. And his faithful customers are delighted with the simplified menu and new-look meals. So, all change… except the essentials: impeccable service and unbeatable quality in the choice of produce. Times have well and truly moved on since la Salicorne first opened twenty years ago and it's good to know that Stéphane and his team were able to adapt by embracing a changing world which is having a new look at how we eat, whether eating out or staying in.
Change can come with consistency. There's no danger here of stagnation or underselling oneself—this was a man who was always in the forefront and wouldn't let anyone or anything change his convictions. According to the seasons he always finds the sensations and sheer joy in dishes that are impeccably cooked in terms of freshness and cooking times—and he has always surrounded himself with a very competent team.
It's rare to find chefs who can boast that they still ask the big questions of themselves after twenty years. And even if Stéphane is too humble to say it then we'll say it for him. Bravo!