别墅汽车旅馆

Welcome to Our, a picturesque Ardennes village nestling in peaceful countryside, that has become a beacon for savvy gourmets thanks to Maxime Collard. He has forged his own style back in his homeland, turning an old farmstead into a stylish, fashionable restaurant, whose many windows and mirrors seem to invite the countryside indoors. The establishment offers accommodation in the area to enhance the pleasure of a meal here. Chef Collard steers clear of showing off his extensive technical background, preferring to highlight the essence of a few premium ingredients, local whenever possible. Exam

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

The sleepy village of Lacuisine makes the perfect base camp to explore the Ardennes. Don’t miss Ronny and Christel’s stylish establishment which combines a friendly vibe with modern comforts. The chef cooks regional produce, most of which from scratch, with lashings of generosity. For example, you may taste a terrine of foie gras with smoked duck magret or a fillet of plaice with a pastis-flavoured jus. The enticing range of set menus means that there is something to suit every palate. Even better, stay overnight and jump into the pool before or after breakfast next morning.

Eminently in tune with his region, Clément Petitjean is a proud ambassador of his province of Luxemburg and also of Gaume. This is illustrated by the extremely close ties he has forged with local producers. The view of the meadows and the natural slant of the contemporary interior incite the diner to commune with nature, particularly beneath the fine-meshed cloud structures hanging from the ceiling. A fire burning in the hearth further adds to the friendly, home-from-home vibe in the lounge. Make your pick from the sommelier’s splendid cocktail trolley, before sampling Petitjean’s felicitous c

Crispy grey shrimps with a frothy espuma of cod and samphire: the signature appetiser illustrates the calibre of the experience you can expect in this former apothecary, which sports an authentic herringbone parquet floor and warm fabrics strewn in subtle industrial references. We won’t say more as chef Mathieu Van Wetteren voluntarily preserves the mystery, as is the case of his surprise menu. With a painstaking eye for detail, his creative streak refrains from falling into the trap of overworking his recipes and aims more for simplicity and purity, with the occasional Japanese accent. Cod is

Fans of Gallic fare adore Guillou Campagne. This family-run restaurant was for many years in the hands of Pierrick Guillou and the chefs he trained continue to pay tribute to his legacy on a daily basis. Lysianne and Katell, his widow and daughter, also continue to uphold the family tradition of hospitality in this old stone edifice flanked by an exquisite garden terrace. Authenticity and intensity are the watchwords of Guillou Campagne, so you can expect lashings of cream and butter and ingredients such as foie gras and scallops. The focus is primarily on wholesome, hearty flavours, rather th

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