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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.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we score
Nearby in the record closest first
- Sophie & Nicolas New American Eat · 84
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