The story
Just outside Hazebrouck, in the quiet village of Caëstre, L'Auberge occupies an old farmhouse where brick and exposed beams set the tone. The main dining room is anchored by a large fireplace that provides both warmth and spectacle, keeping the atmosphere intimate even when the room fills to its capacity of forty guests. This is a place where tradition and creativity meet — a philosophy that translates into an inventive modern cuisine.
Young chef Antonin Maresciano trained under Guy Savoy (three Michelin stars) and Didier Anies (Meilleur Ouvrier de France 2000) before returning to his native Flanders. At L'Auberge, he leads a small team with a clear conviction: an inventive modern cuisine that never forgets its Flemish roots or the flavours of the terroir. Michelin’s Bib Gourmand award, given for good quality, good value cooking, recognises this balance — a restaurant that delivers genuine culinary ambition without pretension.
The restaurant’s own motto is “authenticité, gourmandise et convivialité” — authenticity, indulgence, and warmth. The open kitchen and the chef’s willingness to discuss food with guests make every meal feel personal. The wine list, noted on the index, shows the same careful selection. In fine weather, the outdoor seating offers a different perspective on the surrounding countryside.
L’Auberge keeps its menus seasonal and market-driven, anchored in Flemish traditions but never predictable. It is a restaurant that feels both deeply local and quietly ambitious — the kind of place that earns its reputation dish by dish.
Recognition
Ambience
Details
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