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Le P'tit Gaby
Contemporary French
Natural light floods a dining room that looks out over the Liège countryside, which sets the mood before the menu even arrives. This is a contemporary French restaurant where the chef lets a genuinely creative instinct run, pairing a single ingredient like turbot with samphire, razor clams, and seaweed to pull out every briny layer. Garden herbs and exotic spices show up throughout, keeping things from feeling predictable. Warm without being performative about it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Turbot
“For example, he might pair turbot, crafted in several ways, with a range of side dishes such as samphire, razor clams and seaweed to enhance and exalt the main ingredient’s briny flavours.”
Michelin Guide
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