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Héliport Brasserie
Creative French
Despite the name, no aircraft are involved, just a castle set in countryside about ten minutes outside Liège, with old beams, a summer terrace, and portions that take the brasserie side of the name seriously. The chef holds a Michelin star and pulls traditional French recipes toward something more personal, occasionally folding in Asian inflections where you'd least expect them. The sauces alone tend to generate hushed conversation.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Calf's sweetbread
“He may serve calf’s sweetbread, painstakingly poached, breaded and fried in butter, with a rich parsley sauce and braised calf’s cheeks, served in an equally knockout jus, adding smoked eel and gutsy calf’s head for a final flourish.”
Michelin Guide -
Braised calf's cheeks
“He may serve calf’s sweetbread, painstakingly poached, breaded and fried in butter, with a rich parsley sauce and braised calf’s cheeks, served in an equally knockout jus, adding smoked eel and gutsy calf’s head for a final flourish.”
Michelin Guide
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