Auberge De L'abbaye

Frank and Caty have refurbished this farm which is almost on the doorstop of the Trappist abbey that brews the legendary Chimay beer. Wholesome family favourites continue to dominate the menu of this welcoming farmstead. Examples include Bigorre black pig: cutlets in a gutsy BBQ sauce, fork-tender cheeks and croquettes of leg, flanked by a velvety potato mousseline and a big-boned pork gravy. As well as championing premium produce like sole and calf’s sweetbread, the chef manages to keep his prices sensible. An enticing mix of authenticity and generosity depicts this country inn.

The Corman brothers have been at the helm of this vintage looking restaurant for over 25 years. In the Absinthe bistro, the accent is on soul-warming fare such as Chimay-flavoured cheese fritters, duck cassoulet and veal stew. We also recommend the Bib Gourmand menu that is more polished, but equally Gallic in leaning. For example, the chef might pair salmon marinated in herbs with different textures of red beetroot, green apple, a gherkin mousse and a few dabs of balsamic vinegar. This delicate feast can be washed down with one of the fine bottles that come from the next-door wine shop. To fi

Fanny and Jérôme bend over backwards to nurture the warm cosy vibe of their establishment, which also offers a few convenient guestrooms. Fanny’s indefectible good cheer and Jérôme’s infectious enthusiasm in his open kitchen set the stage for this culinary performance. The chef shines the spotlight on regional and local producers, with a weakness for veggies. He adds a modern twist to recipes that pay tribute to the region’s traditions and generous character. For example, he might pair slowly cooked lobster with cucumber perfumed in sesame seeds, a buttery sauce of subtle wasabi nuances and a

A meal in this attractive eatery, amusingly adorned with a collection of hens, followed by a restful night in one of the guestrooms of the bustling country inn, are just the ticket to get better acquainted with the picturesque Semois valley. The chef is an unabashed fan of tradition and his region, as the menu demonstrates. How about Clamart pigeon in a gutsy gravy made from the bones? Or what about a fresh salad of lobster tail paired with velvety foie gras, grey shrimp and a herby dressing? Blatantly and indulgently generous to the delight of lovers of down to earth, rustic fare. You can’t g

The Maqua family’s charming hotel has been welcoming guests in the Ardennes since 1900. Today the fifth generation is at the helm of this inn that steadfastly upholds the region’s tradition of hospitality. The peaceful guestrooms overlook the rolling countryside, while in the restaurant, the accent is on hearty French favourites, albeit tailored to today’s tastebuds. The chef might jazz up scallops with an Asian slant but may also suggest terrine of foie gras or breast of pheasant, served medium rare and flanked by a creamy Pineau des Charentes and foie gras sauce. Its eater friendly prices ar

This restaurant set in an old farmhouse serves refined modern cuisine in the form of dishes that look as good as they taste and will win over even the most discerning foodies – think crispy turbot with mushrooms and a champagne sauce. The enticing wine list naturally showcases champagne and an elegant terrace overlooks the estate's gardens. Pleasant rooms for overnight stays.

Whether you prefer classic cuisine or something more creative, Loïc Pierard has it covered with his à la carte menu. Whatever you choose, his dishes are built on high-quality (often local) ingredients and precise cooking techniques. Al dente spaghetti in a rich and creamy sea urchin sauce, paired with a spicy langoustine tartare, or barbecued monkfish with crunchy vegetables and an indulgent Choron sauce – the depth of flavour in these dishes is second to none. The charming blend of historical and vintage decor is also sure to impress. Contre Façon is the real deal.