Our Mezzanine is now available for your private events.

The Barbue d'Anvers is proudly winning this year's stripes "Maître Restaurateur" !

The only title issued by the State to identify and value restaurateurs and controlled by an independent service on diferent points, the most important are :

• Room and kitchen skills confirmed
• Home-made cooking made from raw products processed on site
• Quality interior design accessible to P.M.R
• Hygiene, safety and cleanliness

In short nothing has changed but it's just official and certified !

Royal oysters by David Hervé

If she is raised in the same conditions as her cousin, she has a slight advantage at the end of the course... at 18 months she will be split in the park, which means that she will have more room in her pocket, quantity of oysters being reduced. From this favorable environment, she will reap maximum benefits: more freedom to develop, a rich and abundant food just for her. Its shell will take advantage of it to round out as much as possible. Its luxuriant flesh will then be able to unfold in beauty.