巴黎酒店

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