A little gem in Boulogne ! We were 5 for a birthday lunch…read moreand took the menu "les tentations de l'hirondelle" with a decently priced Sancerre. With finely executed dishes, this restaurant with a modern decor offers a good variety of simple, satisfying and refined options. The flavor profile is not necessarily complex but the pairings within the dishes allow for a full expression of the flavors of each components. The amuse-bouche was a red beet mousse with leek micro greens. Very nice, refreshing. The first appetizer was a slice of home made foie gras with a pineapple chutney. Excellent foie gras and an excellent match with the chutney. Unusual and delectable ! The appetizer was a butter seared scallops with sweet potatoe mousseline. Again very good. Well cooked and a good pairing with the sweet potatoe puree. The trou normand was a smart twist on pina colada with a pineapple foam over a coconut liquor/ rhum-raisin ice cream float. Not too sweet and refreshing. The main course was pan seared Turbot with duxelle of mushroom and mashed potatoes. Simple, well executed ! For dessert we picked the croquant au chocolat with milk chocolate ice cream. A nice treat and a sweet note to end a great meal. Not too sweet and balanced. Cold, soft, crunchy. We loved it !

I'm German but my wife is from Lille. We like to test nice restaurants and here we found again one…read moretop class for reasonable prices. We where 4 adults and one kid, everybody ate different menus and we all where surprised about the quality and test. Five stars.

From the owner: Le comptoir, une cuisine raffinee. Ouvert depuis 10 ans par gilles lehon (40 ans de métier), ce…read morerestaurant chaleureux fraîchement rénové vous invite à savourer sa cuisine maison dans une ambiance bistrot, sur fond de blues. Venez goûter les viandes à la broche, les poissons grillés (pêche du jour) ou la fameuse côte de bœuf. Si vous préférez une cuisine régionale, vous pouvez choisir entre le potjevleich fait maison acccompagné de frites fraîches, le célèbre welsch, la caudière boulonnaise (plat de poissons cuits en cocotte) et bien d'autres spécialités. Le patron, passionné de vins, vous proposera celui qui accompagnera au mieux votre plat. Composez votre menu au gré des formules proposées.