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The Ourthe river wanders past the windows of this Michelin-starred restaurant in the Ardennes, which feels like a reasonable backdrop for cooking this precise. The chef treats a single ingredient, celeriac say, as a whole project: salt-crusted, creamed, fried, and riffed into something like risotto. A wine wall of mainly French bottles sits behind a glazed partition, and the floor team takes pairing suggestions seriously enough that you probably won't ignore them.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Rib-eye steak
“He may start by searing a rib-eye steak to give it a crisp crust, before smoking it over the barbecue and then pairing it with a powerful sauce of crushed pepper corns and celeriac soaked in cognac.”
Michelin Guide
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The neighbors closest first
- Sophie & Nicolas Eat · 84
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