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Julien Malaisse pays frequent visits to the best Wallon producers, whose first-class ingredients he has been championing for eons. Beef from Nicolas Debry and veg from Régis unveil all their nuances in the chef’s unorthodox cuisine. Malaisse takes the time to lovingly craft powerful sauces, which he serves himself, adding a wide range of varied yet coherent flavours by way of inventive side dishes.
Raviolis stuffed in Jerusalem artichoke and cooked in a salt crust are paired with a clementine jelly, a sabayon of Cantillon beer and a hint of black truffle. The veteran sommelier can be relied on to suggest pairings that may surprise but which will subtly balance your meal thanks to his in-depth knowledge. It feels as if you’re eating in the chef’s home thanks to the log-burning fire and open-plan kitchen - we only wish that this friendly eatery were in our own backyard!