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In a red-brick manor house turned into a hub combining co-working spaces, offices and a garden, Lucas Grabowski (who after a stint at NESO in Paris went on to run Gabo) cooks up precise and creative seasonal cuisine: ballotine of sole with seaweed and roasted buckwheat; confit egg yolk with peas and herb broth. There is a simpler set menu at lunchtime, and an extensive à la carte menu in the evening. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/us/en/hauts-de-france/wasquehal_1551010/restaurant/bienheureux Price: A moderate spend