To my left is the counter—gourmand, fresh, almost ruthlessly so. What else can I write… irresistible. I dare anyone to pass this window without stopping to appreciate one of the…
At the water’s edge, it is another star in the sky of Liege. Frédéric Salpetier is one of the kings of Walloon gastronomy. After having manned the stoves at restaurants…
Looking for the ultimate in meat ? Then you have to head to Mons to discover the phenomenon of "elite carne". Installed in recent years in the heart of the…
Definitely, a good idea…that is, when two friends, one a Belgian wine waiter and the other a Japanese cook, come together because of a shared passion, and an ability to…
Brussels, October 2011. Eighteen months on, freeze frame on an address that reached the dizzy culinary heights the moment it opened wide its doors. Before the first customer had even…
The perfect "étage" is somewhere in-between, it's neither the ground floor nor the first floor, it's neither one nor the other—it floats between the two, as if hesitating. In creating…
10 years have already gone by since Pascal Devalkeneer fell in love with this almost abandoned chalet on the edge of the forest of Soignes, barely 5 minutes away from…
We recall G.W.F. Hegel 's famous phrase: "Only when dusk starts to fall does the owl of Minerva spread its wings and fly. " By this the German philosopher, an…
To get away from it all you need to climb and keep climbing the hills around Dinant and you’ll find yourself in the one of the most beautiful villages that…
How can a place producing such quality food remain relatively unknown? I must admit to making a journalistic error in not mentioning before now a discreet little restaurant called Magenta…
This truly is an oriental palace of gastronomy, where the charms of a beautiful villa circa 1923 are enhanced by the grandeur and sophistication of Asia. La Cité du Dragon…
In the suburbs of Charleroi, at the end of the Beaumont road, nestles one of the most famous eateries in all of Wallonia. Born in Casablanca, Laury Zioui took an…
