Le Vieux Château

The story

Le Vieux Château in Flobecq: Refined French Gastronomy in a 17th Century Castle

The kitchen and its origins

Le Vieux Château in Flobecq delivers refined French gastronomy through a kitchen built on calculated experimentation and seasonal discipline. Chef Tanguy De Turck discovered a crumbling 17th century structure in 2002 and gradually expanded a modest tavern into a Michelin-starred establishment. He treats failed recipes as necessary steps toward perfecting his techniques, a mindset that shaped his current Gault & Millau 15/20 recognition. The brigade now comprises sixteen staff members who execute each course with measured precision.

Seasonal plates and signature pairings

The seasonal menu shifts according to harvest cycles, prioritizing ingredients sourced directly from local organic farms. Vegetarian guests can follow the Menu Côté Jardin, which highlights roasted courgettes with yuzu and verjus alongside beet Wellington finished with a red wine sauce. Seafood orders frequently feature Norwegian langoustine served with Ratte du Touquet potatoes and House of Caviar, or blue lobster prepared with fenouil and kimchi. Each preparation receives careful wine selection from sommeliers who balance acidity and texture across the service.

The dining room and final touches

Visitors settle into an idyllic courtyard surrounded by original stonework and mature gardens that reflect the estate’s historical roots. The service team maintains a quiet rhythm, allowing conversations to flow between courses without interruption. Pâtissier Anaïs finishes the evening with chocolate preparations featuring kalamansi citrus or a calvados sabayon paired with vanilla poached apples. A rolling cheese cart carrying Van Tricht selections often replaces dessert for those preferring savory closures.