THE FISH CLUB
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Trendy and renewed restaurant in a contemporary and cosy setting.
Trendy and renovated neighborhood, a trendy and renewed restaurant. The tape band once again filled its jar after it took a few months to dry. The whole picture is finished, and without going to the baked, the seafood of Julien Burlat has the wind on the ground. Immersed first in the kitchens of Alain Ducasse and Pierre Gagnaire, the small fish learned to swim without a buoy in the North Sea in Antwerp. This is at the bar of Fish Club and the map smells good about the iodine of the North Sea. There are Flemish chunks to shrimps, small fish frying, and, above all, the return of a classic, almond trout. Except that this time it has no bones and the almonds are treated tumbling. The frame is contemporary and cosy at a time. But the note is a little salty.
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