Fleur de Sel

Fleur de Sel is a small fine‑dining restaurant in Comines. It presents a single evolving menu as a story in three, four or five chapters rather than a traditional à la carte. Gault&Millau awarded 13.5/20 in 2022 (renewed 2023 and 2024) and the Michelin Guide granted a BIB Gourmand in 2022 (renewed 2023). The room is intimate and theatrical, with an open kitchen and 15 seats. On fine days a south‑facing non‑smoking terrace provides outdoor aperitifs and coffee. Service is friendly and relaxed, and the team aims to delight guests through seasonal sourcing and careful craft. Cuisine is modern, creative and seasonal, informed by a close relationship with a local permaculture grower. Antoine Tcherbak oversees front‑of‑house and wine, researching pairings to extend and elevate each dish; the team offers a non‑alcoholic "soft pairing." Slava Tcherbak is the self‑taught chef from Saint Petersburg, trained as a biochemical engineer, who builds a signature from imaginative combinations, seasonings and techniques. Specialties include ris de veau (sweetbreads); onglet de boeuf with braised turnip and jus; a seasonal garden starter of leek, carrot and sea buckthorn; financier with apple and vanilla; and an assiette de fromages.