Living and reliving beautiful stories.

Flémalle, on the banks of the Meuse, near the quay, a discreet house with a light façade built from local stone. A modest wall, barely hinting at what lies behind it. Once the wooden door is pushed open, the place reveals itself in harmonious refinement: light wood, stone of course, soft fabrics… and to the left, the kitchen, so open, so very open to the dining room.

Once a private table d’hôte for the privileged, Florence has evolved her talent by transforming this place into a true restaurant, a haven for enlightened gourmets. And what a journey! Robuchon in its three-star form or as L’Atelier in Las Vegas, La Cadière-d’Azur, and above all – deeply – alongside the man she considers her mentor: Edgard Bovier at the Lausanne Palace. So many Michelin-starred houses where she learned and grew, from the humblest gestures to the highest positions. Returning to her native Meuse region, she set up her stove in her grandfather’s former medical practice. Where her grandfather once healed bodies, she now tends to souls with her beautiful cuisine.

At Flo’s, you step into a Home. You surrender to a cuisine of evident purity, with clean presentations, a readable simplicity that nevertheless reveals contrasts, glorifies the product, and expresses absolute sincerity.

Florence’s accomplice is Pauline. Much more than a right hand, she is her alter ego. You can feel their connection in the dance of service: the exchanged glances, the comings and goings, the fluidity of movement… Everything contributes to the guest’s ultimate pleasure.

Every season is beautiful at Flo’s. The menus unfold in two, three, or four courses, depending on your desires. Each visit brings a new gourmet flight, supported by fine, deep sauces, dishes that transcend their names, suspended moments where shared glances replace words, and senses awaken.

That week, there was a red tuna carpaccio with Andalusian coulis and basil; a courgette ravioli with parmesan and pine nuts; roasted red mullet in a bread crust with a fish soup; a guinea fowl supreme with thyme, white beans, and the famous Robuchon mashed potatoes; and to finish, peaches, raspberries, and Greek yoghurt.

At Flo’s, there is also the lovely tradition of the ‘Plat du Jour’: a pause outside the menu, another way to explore indulgence. That week: a tomato salad with burrata and avocado, a hand-cut beef tartare with fries and salad, as it should be; and a Colonel to end on a fresh note.

Some stories are made to be lived and relived. And they are so good.

LD