Ardent

Ardent's culinary identity revolves around a deceptively simple concept: cooking quality raw ingredients over open flames. This ancient technique, executed with modern precision and contemporary sensibility, produces dishes that are both familiar and exciting, rooted in French tradition yet distinctly current. The kitchen's approach to fire cooking goes beyond simply grilling—it's about understanding how different ingredients respond to flame, managing heat zones, and knowing exactly when to pull something from the fire. This expertise shines through in dishes like the grilled monkfish tail, where the fish develops a subtle char while remaining perfectly moist inside, or the farm-raised guinea fowl, which benefits from the smoky complexity that only fire can provide. The menu changes with the seasons, reflecting the kitchen's commitment to working with ingredients at their peak. This seasonal rotation keeps the offering fresh and allows the chefs to showcase different techniques and flavor profiles throughout the year. Starters demonstrate range and sophistication—the vitello tonnato offers a refined, Italian-influenced beginning, while the haddock brandade provides rich, comforting flavors. The vegetarian pizzetta proves that the kitchen's flame-cooking prowess extends beyond proteins, creating depth and character in plant-based preparations. Main courses showcase the restaurant's signature style. Whether you order the côte de veau, a T-bone steak, or line-caught sea bass, you'll experience the kitchen's mastery of fire and timing. Each protein receives treatment appropriate to its nature—some benefit from intense, direct heat, while others require more gentle, indirect cooking. The results consistently demonstrate technical skill and respect for ingredients. The cheese selection from Monbleu (€12) provides a classic French interlude, while desserts like the smoked chocolate, roasted figs, and hazelnut brioche offer creative finales that sometimes incorporate the restaurant's signature fire techniques. These sweet endings prove that the kitchen's creativity extends beyond savory preparations. The weekday lunch menu at €25 (starter, main course, dessert) represents exceptional value, offering a complete taste of Ardent's approach at an accessible price point. The Saturday brunch at €30 per person provides a different perspective on the kitchen's capabilities, while the à la carte menu allows for deeper exploration of the restaurant's range.