Hotel Atlantic and

Hotel Atlantic and chocolate dessert that I still dream of! On the first floor, La Liégeoise has stunning views over the sea, perfect for the extraordinary sunsets that the Opal Coast is known for. On the ground floor is Brasserie L’Aloze which also has a great menu – the smoked salmon with matcha tea waffle and carrot, ginger and yuzu cream is memorable. Details: Reserve a room and table at Hotel Atlantic-Delpierre. All rooms face the sea, there’s a well-being spa and tranquil atmosphere - this hotel is a relaxing hideaway and a luxurious little gem. La Terre Over the last decade or so, chefs have flocked to create restaurants here, especially those who love to work with seasonal, organic and local produce. They’re lured by the tasty treasures, the quality and range of ingredients on offer, from saffron grown on the coast to the excellent cereal which (in my opinion, and I am a bit of a cake expert!) makes for the best bread and cakes in France, as well as vegetables grown in the historic marsh area of Saint-Omer. Covering an area smaller than New York City, the agricultural output of Pas-de-Calais is astonishing with premium production of many vegetables including sugar beet, chicory for coffee and beer, and endives as well as sustainable animal farming. Those chefs have brought with them diverse food heritages from France and all around the world. Chef Christophe Dufossé is one of them. Born in Calais, he moved to Metz in Lorraine, northeast France before deciding to come back to the region. Searching for the perfect place to open his restaurant he knew that he had found it when he stayed at the Hotel Chateau de Beaulieu in Busnes, formerly run by 3 Michelin starred chef Mark Meurin who was contemplating retirement. Since 2021, Chef Dufosse and wife Delphine have breathed new life into the 17th century chateau, creating a spa area, and expanding the 5-star hotel rooms and restaurant space. They’ve also cultivated part of the enormous estate which now boasts beautiful potagers and orchards which provide at least 50% of the fruit and vegetables used in the kitchen. Their efforts have won them a rare Michelin Green Star, awarded to chefs who are leaders and innovators in the field of sustainable gastronomy. Chef Christophe Dufossé in the orchard There is a small farm for rescue animals at the chateau, including Étoile the black sheep, a gift to Chef Dufossé from his wife when he received his second Michelin Star Saint-Omer, historic marshlands where vegetables have been grown for hundreds of years 34 | The Good Life France The Good Life France | 35