乌班图酒店 - 沙勒罗瓦

Shelves laden with innumerable wine bottles immediately catch the eye as you enter this inviting gourmet eatery-cum-wine cellar. Master sommelier Thierry Jacques welcomes you warmly before sharing the secrets of his lovingly curated selection. Next, chef Husson takes the stage, rolling out a spot-on, wholehearted repertory that is showcased in a set menu with a wide range of choices. Examples include melt-in-the-mouth pig's feet with a terrine of foie gras, lentils, a powerful stock and tarragon that adds an invigorating kick. Food from a bygone era, oozing with wholesome, big-boned flavours.

A meal at Wan Thai Food is an education in just how irresistible authentic Thai cuisine can be. The decor featuring plenty of wood and bamboo, lanterns, Buddha statues and other Asian-inspired touches has a distinct street food feel. The extensive menu features all the classic dishes of the genre, freshly prepared by chef Wanna. Tempting options include handmade chicken gyoza served with an exquisite umami-rich soy sauce, as well as a rich fruity and spicy curry with perfectly seared scallops. The delicious sauces are definitely worth a mention! Why not add a refreshing cocktail to your order

De Vous à Nous (From You to Us) sports a stylish interior, a lush green terrace to the rear and eater-friendly prices. Know-how and generosity are the defining traits of chef François Duvivier, who doesn’t hesitate to add a personal flourish to traditional recipes. Examples include pheasant fritters, glistening white cod stuffed with prawns and flanked by a powerful bisque or a Belle Hélène pear worth writing home about! The set menu with choices is first-rate, but if you’re in the mood for something exceptional, take a peek at the à la carte lineup which boasts items of the calibre of turbot

You can expect unadorned dishes that throb with flavour in what is the epitome of a neighbourhood eatery: rib of horse meat with house-made fries, lavishly served cassoulet, piled high with duck confit and Toulouse sausage or a waterzooi of seasonal veggies. A patriotic pageant of French and Belgian classics prepared and served with textbook precision and generosity. Chez Duche has been feeding us well since 1993!

The restaurant of chef Caroline Druine and your master of ceremonies, Alexandre, is warm and inviting and exudes a lovely home-from-home feel. The small garden patio, near the pear trees, is ideal for alfresco summer dining. The culinary focus is on local produce, decadent flavours and painstaking craftswomanship. The chef may wrap a juicy ballotine of pheasant in a cabbage leaf, which she then stuffs with sweet chestnuts and pumpkin. A punchy cognac sauce and a few well-chosen side dishes add the finishing touch to this rich seasonal dish. The savvily curated wine list is definitely worth spe

A meal at Au Gré du Vent offers a splendid opportunity to explore the magnificent Hainaut countryside. Stéphanie and Sébastien Thunus converted a former barn into a fantastic restaurant, whose floor-to-ceiling windows open onto a landscaped garden. The visitor is initially impressed by the venue’s elegance, before sinking into its all-embracing cosy cocoon. Chef Stéphanie Thunus is a perfectionist who aims to make each dish a work of art with a distinct fondness for local, seasonal produce, such as game from Ardennes. Her culinary creations are subtle, distinctive and generous and nothing leav

Philippo Santangelo and his right-arm man John Oremans extend an invitation to discover a bistronomic lineup in their tastefully appointed townhouse and lovely adjoining garden. Pedigree bistro classics like duck shepherd’s pie are crafted with lashings of know-how and technique. The chef professes a distinct weakness for la cucina italiana, depicted by crispy fritters stuffed with rigatello and guanciale, or al dente taglioni with a velvety parmesan sauce and juicy mussels. The first-class wine list is yet another argument to encourage you to plan an excursion to Mont-sur-Marchienne.