Picture the scene: You are in the lovely town of Buren, and step into an elegantly converted barn in anticipation of an intimate dinner. The dishes served embody a modern take on French cuisine. The chef knows how to cook a fillet of wild duck to perfection, for example, but also makes his mark by seasoning leg rillettes with hoisin. At Lagrange, flavours from the local area and around the globe go hand in hand.