After studying at Ath Catering School, then working together (and becoming brothers-in-law), for the last few years Maxence Bouralha and Charles-Maxime Legrand have been business partners and are going from strength to strength at Quai N°4. Their fashionable eatery, which sports a tasteful green and gold colour scheme, attracts a fine dining crowd who flocks here to sample subtle recipes, founded on the chefs’ experience honed in high-flying establishments. They have a knack for striking the right balance between classicism and creativity. For example, they may flank calf’s sweetbread cooked in butter with langoustine and a creamy bisque of langoustine heads for added depth and intensity. Intelligent cuisine that hits the spot every time, paired with subtle sauces. Remember to save space for the desserts crafted by Charles-Maxime, whose virtuoso technique adds a genuine flourish and a refreshing finale to this feast.