One hour from Le Touquet, between the Opal Coast and Belgium, the Château de Beaulieu proudly displays its elegant facades and sophisticated interior in a romantic park. This is an architectural gem which is home to one of the best restaurants in the region. The chef, Marc Meurin, pays tribute to Pas-de-Calais producers by using ingredients like Boulogne-sur-Mer scallops, Etaples bass and other fish and shellfish from the North Sea - “because there are currents in the seas which make these fish daring and which enhance the quality of their flesh”. You can savour his creations in two glass-roofed restaurants and learn the tricks of the trade by attending his cooking classes.