Chenets 'Les Hirondelles'
·Apartments
GardenTerraceSmoke-free propertyFront desk (limited hours)Free self parking
No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →F
Facilities · 5
All facilities & services listed by the hotel (aggregated across sources).
GardenTerraceSmoke-free propertyFront desk (limited hours)Free self parking
N
Nearby & map
Dining
1
Le Gastronome
Contemporary, Farm to table · ★ Michelin
€€€
Jean Vrijdaghs and Sébastien Hankard have added a youthful buzz to this illustrious restaurant, that had at least one Michelin star from 1963 to 2011. The restaurant and guestrooms have been restored to their former glory thanks to a contemporary makeover. Premium ingredients like Brittany lobster and local game are flanked by veg from the restaurant’s garden, with a flawless attention to detail and an abundance of veteran technique to shine the spotlight on the ingredient. The duo of chefs draws inspiration from purebred classical recipes, to which they add a contemporary twist. A hint of aci
7.8km
2
Le Charme de la Semois
Traditional Cuisine, Classic Cuisine · Bib
€€
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
5.9km
3
Jeux de Goûts
Seasonal Cuisine, Country cooking · Bib
€€
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
8.7km
1
2
3
Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.