Haut Bonheur de la Table

Poised between Steenvoorde and Saint-Omer in the heart of Flanders, Cassel is a darling of a brick-built village. A small village for a tiny restaurant. Housed in a beautiful 18C abode with space for just 20 diners, it is run by owners who are truly passionate about fine cuisine. Chef Eugène Hobraiche meticulously crafts contemporary cuisine that goes hand in hand with seasonal produce, using local fruit and vegetables, as well as fish from Dunkirk's market: salmon confit with Sichuan pepper, textures of cabbage and shiitake dashi; roasted pollack, mustard and multi-coloured carrot gnocchi. To extend your stay, there are five equally spruce and inviting guestrooms just a short walk away.

Historic Flemish setting on Grand'Place

• Haut Bonheur de la Table is housed in a historic Flemish building on Cassel's Grand'Place, providing a distinctive, authentic backdrop for a Michelin-starred meal.
• The village of Cassel is described as a charming medieval town with cobbled streets and notable architecture, enhancing the dining experience.

Intimate dining room with around 20 seats

• The restaurant operates in a very intimate space, reportedly with about twenty covers, offering a focused, chef-driven experience under the Michelin star.

On-site lodging linked to the dining experience: 5 chambres d'hôtes

• Haut Bonheur de la Table promotes 5 guest rooms at La Maison de Marie Cassel, giving guests a convenient on-site/nearby lodging option to pair with their Michelin-starred visit.

Signature Ingredients

• Foie gras: A recurring centerpiece in Haut Bonheur de la Table's tasting menus and seasonal offerings, foie gras signals the house's commitment to luxurious, classical French technique and showcases the chef's ability to elevate rich, velvety textures with refined accompaniments.
• Saint-Jacques (scallops): The noix de Saint-Jacques feature prominently in seafood courses, prized for their delicate sweetness and precise sear, reflecting the market-driven, high-quality seafood focus of the restaurant.
• Langoustines: A signature crustacean in several dishes, illustrating the kitchen's aptitude with premium shellfish and its affinity for seasonal seafood from the market.
• Turbot: A refined fish centerpiece on menus, demonstrating the restaurant's skill with pristine white fish and clean, elegant preparations.
• Oysters (huîtres): Representing the seafood repertoire, often featured as pristine starters or components in courses that celebrate the sea's freshness.
• Venison (cerf): A testament to the restaurant's use of game meat in seasonally driven menus, highlighting the depth of flavor and technique in meat dishes.
• Pigeon: Another signature protein used to showcase French culinary tradition and the kitchen's versatility with poultry in haute cuisine.
• Veal (veau): Reflects the restaurant's breadth in protein options, offering tender, refined preparations that align with market-driven menus.
• Market-fresh and seasonal produce: While not a single ingredient, the philosophy of sourcing “produits frais du marché” and seasonal ingredients underpins all signature dishes and ingredients above, defining the restaurant's core signature style.