Cerca un ristorante della Guida Michelin

Alain Gilain, an ambassador of Wallon produce, sources his ingredients preferably from small local farms, like snails from Namur and game from local hunters, always with a focus on quality. He celebrates culinary traditions with generosity and is a fan of nostalgic rustic recipes, which doesn’t prevent him from exercising his creative streak. Snails in a flaky pastry case with garlic cream is a house signature dish. In the same vein, how about an immaculately cooked slice of foie gras flanked with a velvety seafood stock? Autumn is the season for fresh game, such as wild duck in gravy, delicately underpinned by tomatoes and spices. This hostelry unabashedly celebrates pure-bred Ardennes’ cooking rich in big-boned flavours, with the bonus of a romantic vibe and an exquisite view over the surrounding fields and meadows. Even better, treat yourself to a night in one of the comfortable rooms to finish your meal in style…