Parc de Séroule
park in Verviers, Belgium
附近景点与去处
餐饮
Au Dos de la Cuillère
Martin Evrard has developed close ties with the land, the countryside and local producers. The latter, who have become friends, supply him with premium quality produce and his cooking pays tribute to these farmers in an updated, attractive Gallic lineup. The lamb, for example, comes from Harry and Martin cooks it to a perfect medium rare with a mouthwatering layer of crackling, out of which he crafts small juicy boulettes and an excellent confit flanked by crunchy seasonal veg. The chef may enhance his repertory with lacto-fermented nuances and marinated vegetables. A truly delightful establis
官网La Chapellerie
Her grandparents were hatmakers (hence the name), but Sophie’s love was cooking, a passion she now shares with her son Thomas. In a tastefully refurbished brick townhouse, the focus is on enhancing local produce courtesy of familiar flavours and elegant plating. For example, if rabbit is on the menu, it may be in a stew, or rolled and stuffed with meat and prunes, or as mashed potatoes drizzled with a creamy, mustard-spiked rabbit gravy. Rich gutsy sauces are something of the house hallmark. This hatmakers is a splendid marriage of heritage, know-how and down-to-earth, family hospitality.
官网Le Coin des Saveurs
Hip and elegant, as well as warm: the decor of this street corner edifice is the picture of good taste, and the terraces are taken by storm come summertime. The flavoursome score is the work of Michel Norga who combines creativity with a love of tradition, expressed in lovingly crafted sides, the powerful, slightly tangy sauce that flanks a piece of venison and the detail and inventiveness lavished on his version of a pavlova… The seasons come first, albeit through the chef’s eyes. The à la carte lineup is more classical than the set menu with choices, but equally emblematic of Norga’s distinc
官网La Croustade
Lovingly tended flowerbeds, a delightful cottage garden and goldfish in the pond - dining on the terrace of this exquisite country house is heavenly in fine weather. Every month, chef Thierry composes a new menu that demonstrates his classical training and know-how. He freely delves into the cottage garden to enhance dishes such as mint-crusted rack of lamb and pan-fried foie gras.
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