GASTRONOMIC RESTAURANT AND CULINARY CONCEPT COMINES - BELGIUM

Natural stone cladding, comfortable fabric seats and industrial lighting, The spirit of Fleur de Sel is just like us: warm! In this cosy contemporary setting, the counter is an open window on the kitchen and its secretswhile the room invites you to share.

On the plates, Slava, a self-taught chef, let her heart speak. Author of a cuisine of instinct and moments, she cooks as she likes: with passion and greed.

Her travels and encounters with other chefs inspire her, her Russia guides her and her desires take root in a racy signature. From the Eastern countries, she learned the dishes in sauce, from Portugal the land/sea alliance, from Italy the freshness of good products. <Sincerity and creativity, Slava's cuisine is seasoned with original combinations and an enthusiasm that makes everything possible.

Free interpretation and emotions of all kinds!

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OUR MENUS

Discovery menu (at lunchtime on weekdays) : 39 €
Amuse-bouche - starter - main course - dessert - mignardise

Chef's menu: 52 €.
Amuse-bouche - 2 starters - main course - dessert - mignardise

Tasting menu: 60 €.
Amuse-bouche - 2 starters - main course - 2 desserts - mignardise

Food and wine pairing 
3 glasses: 21 €.
4 glasses: 28 €.
5 glasses: 35 €.

Wine by the glass: €8

Cheese platter: 10 €.

As the seasons go by, following nature and what it offers us, we imagine a unique menu, according to the inspiration of the Chef and the freshly harvested basket from our permaculturistsituated a few hundred meters from our house.
This menu is the fruit of a long reflection which tends to offer you the best of our know-how.

When you come to Fleur de Sel, you come to treat yourself with confidence, with your eyes closed!

Antoine takes up the challenge of find the wine which will perfectly to the creations of Slava. The food and wine pairing he proposes is a must. genuine research which consists of giving more relief to your experience at Fleur de Sel. The aim is to sublimate the dishes through the beverage. Wine should be seen as a logical extension of the dishor even as a seasoning. The magic It's when the dish does the same for the wine, allowing it to fully develop its aromas, that the wine really comes into its own. Now you know why it's so important to so widely acclaimed.

We take into account food allergies and intolerances of our guests. We are happy to share our cuisine with you. However, we cannot guarantee a completely lactose-free menu. 

Our menus contain meat or fish. If this is not part of your diet, we can offer you a vegetarian version that is just as tasty.
Think about share it with us when you make your reservation.

Here are our current menus:

 

Discovery menu 39€.

(at lunchtime on weekdays)

Fig-aubergine-almond, caper sorbet, chorizo powder, basil vinaigrette

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Duck fillet, cream of white bean soup, glazed carrots, spicy carrot juice, walnut-cumin crumble

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Pear and raspberry cake

 

 

Chef's menu 52€

 

Fig-aubergine-almond, caper sorbet, chorizo powder, basil vinaigrette

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Confit of cloves, celery and red onion with beef marrow, egg yolk with olive oil, tarragon broth, nettle tempura

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Duck fillet, cream of white bean soup, glazed carrots, spicy carrot juice, walnut-cumin crumble

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Pear and raspberry cake

 

 

Tasting menu 60€

Fig-aubergine-almond, caper sorbet, chorizo powder, basil vinaigrette

———————

Confit of cloves, celery and red onion with beef marrow, egg yolk with olive oil, tarragon broth, nettle tempura

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Duck fillet, cream of white bean soup, glazed carrots, spicy carrot juice, walnut-cumin crumble

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Pear and raspberry cake

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Hazelnut, salted butter caramel

Antoine TCHERBAK

FOUNDER OF THE RESTAURANT AND SOMMELIER
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Slava TCHERBAK

CHEF DE CUISINE
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Relive our performance on the Main Stage of the Omnivore Festival at Le Touquet Paris Plage on May 1st 2022 on the theme of cereals.

 

 

FLEUR DE SEL
RUE DU FORT 36
7780 COMINES

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Antoine & Slava
Koulebiakine

ANTOINE TCHERBAK

FOUNDER OF THE RESTAURANT AND SOMMELIER

In Lille, Antoine Tcherbak learned the love of cooking like a tune that you hum without realising it. Sundays spent watching his mother prepare the finest dishes, family meals in 4 courses experienced as a feast, it doesn't take much to sow the seed of gastronomy.

In the Cherbak family, the taste for studies is another heritage, which Antoine has put to good use up to his doctorate in marketing, with ease and conviction, to the point of creating his own company concierge service as an end-of-study internship. The service fibre, tertiary for the moment, is already vibrating.

But fate and a serious accident decide otherwise. Re-education is a battle, and to walk again is a victory worth celebrating. Heading for Ibiza, a fortuitous destination that puts him on the road to Slava.

With Fleur de Sel, Antoine has returned to his old loves, gastronomy and service. Since 2011, it is in the dining room that he has come into his own. His European tours of chefs' tables have taught him the art of good reception and the inspiration of a service designed solely for pleasure. Enthusiastic and pleasant, his charisma is a real asset in his heart. Driven by a love of sharing, he has the right words to speak of Fleur de Sel's culinary signature and the exemplary attitude to sublimate the experience.

If sommellerie is an art that he learned late in life, it is a revelation, and even an obvious one, given the close relationship that he has with Slava, which gives him the keys to simply divine food and wine pairings.

With Fleur de Sel, Antoine has finally gathered the scattered threads of destiny to write a story that resembles him.

SLAVA TCHERBAK

FOUNDER OF THE RESTAURANT AND CHEF DE CUISINE

Her first gourmet memories are of her Russian grandmother's generous cooking. Chickens and rabbits from the farm, fruit and vegetables from the garden: all of this has given her a deep taste for good food.

With parents who were surgeons and heads of hospitals in St Petersburg, Slava seemed destined for medicine. In the end, it was engineering and biotechnology, then marketing: the keys to becoming the youngest marketing manager of a major pharmaceutical group and moving from the Saint Petersburg subsidiary to the Moscow headquarters. The promotion is being celebrated, and she is heading for Ibiza...

Chef of Fleur de Sel since 2011, Slava revives her atavism for gastronomy. As a perfect self-taught chef, she cooks with her emotions: a free and modern interpretation that challenges the codes to make her own way. Her Russian origins, her adopted French culture and her encounters with other European chefs are the core assets of a fiercely singular signature, a little daring but always right. In his instinctive cooking, dictated from the heart, the combinations hit the spot and the original seasonings seduce.

Author, composer and interpreter of a gastronomy in her own image, Slava relies on good products, which she selects locally, from her permaculturist. All that remains is to give free rein to the magic of creation, which is never more beautiful than when it is obvious to the palate.

If her background is a proof of her will and her culture of good things a legitimacy, Slava's rigour and energy are the engines that make everything possible. With Fleur de Sel, she has turned her passion into a springboard for all kinds of emotions.