Fleur de Sel

The story

Fleur de Sel, Comines – Modern Seasonal Cuisine by Chef Slava Tcherbak

A Chef’s Intuitive Cuisine

At Fleur de Sel, chef Slava Tcherbak draws on a background in biochemistry to create a modern, inventive cuisine that is both personal and precise. Self-taught and born in Saint Petersburg, she developed her culinary voice far from the Belgian gastronomic tradition. Her cooking is driven by inspiration and emotion, with a focus on associations, seasonings, and cooking techniques that flow from her imagination. The result is a seasonal country cooking style that feels fresh and deeply individual.

The Setting

The restaurant sits on Rue du Fort, just metres from the border bridge in Comines. Inside, the open kitchen acts as a stage – guests seated at the counter can watch every step of their meal being prepared. For those seeking more privacy, the main dining room holds just twelve covers. A south-facing, non-smoking terrace welcomes guests on sunny days for an aperitif or coffee in a calm setting.

Antoine Tcherbak, Slava’s husband, runs the front of house with a natural warmth. His aim is to create an atmosphere that feels like dining with friends – friendly, relaxed, and generous.

Recognition

Fleur de Sel has been a selection of the Michelin Guide since 2022, and is recommended in the 2026 edition. Gault&Millau has awarded the restaurant 13.5 points and has granted it their Coup de Cœur and Prix-Plaisir distinctions for five consecutive years. These recognitions reflect a kitchen that is both creative and consistent, earning its place among notable tables in Belgium.