En Marche !

Some crowns are heavier than others. Returning to one's native region is already significant, especially when accompanied by a legendary grandmother.​

When you've grown and been shaped by two of the world's greatest chefs, people expect you to be a phenomenon before seeing you as a person or a cook.​

Marche-en-Famenne has welcomed back its Simon. He comes and goes to bring pure pleasure; a cuisine devoid of ego, full of generosity, focused on sharing and taste.​

François-Xavier Simon's cuisine exudes deep connection and strong identity, with influences from around the world. Small details surprise and transport you: here a delicate spice, there a perfectly balanced acidity. A brilliantly conceived and passionately executed cuisine, led by a young team reflecting the chef's personality: flavorful, sunny in spirit, clear, bold, and controlled.​

Highlights include pig's trotter croquettes with fermented cabbage rémoulade and furikake, and veal sweetbread pâté with foie gras, Colonnata lard, duck, turnip and yellow plum condiment, and pickled vegetables. Then, warm white asparagus with gambero rosso, the heads grilled and glazed with tamarind paste, and the tails finely chopped and mixed with burrata cream, cauliflower tabbouleh, argan oil, lemon, and candied ginger. The Iberian pork rack is roasted and finished on the barbecue, served with green asparagus, scamorza, waffle chips, and a savory jus with savory, alongside a slice of grilled presa, black bean puree with prunes, gremolata, sobacharé, fresh coriander, and orange-infused goat cheese. For dessert, a fine tartlet with mango slices, honey, and Espelette pepper jelly, Dulcey cream, and mango sorbet.​

Service led by Hanna is attentive, always smiling and enthusiastic. The wine list continues to grow, offering a delightful complement to the dishes.​

Some individuals create connections between products, dishes, and emotions – our emotions.​

Let's go ! En Marche !

LD