In Mouscron, a building more than discreet, humble, nestled in a street with aligned houses, we get a change of scenery in 'scenes of provincial life' mode. But be careful! It is not a question here of a numb and paunchy province such as it is often caricatured by an intelligentsia of the cities, these censors-thinkers who do not (get out of it) any more between agitation and precipitation, between starlets of kitchens in cardboard-paste and ephemeral mirages carried to the pinnacle and falling down like soufflés. 

Here, in the hands of a young chef, the table can once again become a fantastical space where the epicurean no longer needs to close his eyes to appreciate each moment. In line with this hedonistic credo, Jérôme Axters' Vugo brilliantly reconciles simplicity and generosity, talent and mastery. 

The dining room has several atmospheres. All in length, it opens first on a rounded bar, a few aligned tables, then another room, luminous; letting guess a pretty garden. The decorative lines retreat on tiptoe to become only a soft and penetrating impression. This royal way, rid of the superfluous, immediately fades away in front of the plate. 

Jérôme Axters has talent. With his experience acquired, polished and chiseled at the Château du Mylord** and at Peter Goossens' Hof van Cleve***, the chef offers a brilliant cuisine: colors, spices, cooking, products, dressings, the panoply is complete. Proof of this abundant accuracy and of a legible and formidable work in the plates, we still remember the Langoustine in tartar, basil, Kalamata olive, enoki and Cevennes onion ice cream, the Redfish, red beet, coriander, bonito, tapioca and of course the Mallard duck, butternut, carrot, fritter, confit leg, carcass juice.

Jérôme Axters' presentation is clear, comprehensive and remarkable. Let's go with a free mind, without wasting time.