In Mouscron, a more than discreet, humble building nestled in a street lined with houses, transports you into 'scenes of provincial life.' Beware! This is not the sleepy, bloated province often caricatured by urban intelligentsia, those critic-thinkers who no longer know how to balance between frenzy and haste, between cardboard-cutout kitchen starlets and ephemeral mirages elevated to pinnacles only to fall like soufflés.

Here, in the hands of a young chef, the Table can once again become that dreamlike space where the epicurean no longer needs to close their eyes to appreciate every moment. In line with this hedonistic creed, Jérôme Axters' Vugo brilliantly reconciles simplicity and generosity, talent and mastery.

The dining room is experienced in several atmospheres. Long and narrow, it first opens onto a rounded bar, with a few aligned tables, then another bright room, revealing a lovely garden. The decorative lines tiptoe away to become nothing more than a gentle and penetrating impression. This royal path, cleared of the superfluous, immediately gives way to the plate.

Jérôme Axters has talent. His experience, polished and refined at Château du Mylord** and Hof van Cleve*** with Peter Goossens, allows the chef to offer a brilliant cuisine: colors, spices, cooking methods, ingredients, and presentations—everything is in place. Proof of this abundant precision and readable, formidable work on the plates can be seen in dishes like Langoustine, both carpaccio and seared, with a variety of tomatoes, burrata, and pineapple tomato sorbet; Sweetbreads, brioche, chanterelles, confit lemon, watercress jus; Grilled wild seabass, broad beans, pancetta, potato espuma, and beurre blanc; or Limousin veal, ribeye, lobster, risotto, parmesan, artichoke, lobster bisque; and to close the meal, Gariguette strawberry, white chocolate, fennel, pink peppercorn, Genoa bread.

Jérôme Axters' approach is clear, understandable, and remarkable. Let’s go there with a free spirit, in joy, without wasting any time.