Not far from Hazebrouck, this Auberge was once a tannery then a tavern true to the traditions of France's northern regions. Now it is a restaurant with a friendly atmosphere showcasing seasonal produce and Flemish roots in reinterpretations of classic local fare (welsh, carbonade). Chef Antonin, who is also a wine enthusiast, pulls off surprising combinations such as snails, haddock and spinach, too!