Mature Grandeur

Our time seeks reference points. It doubts, it hesitates at times, yet it moves forward. It remains curious, sometimes playful, often in search of meaning that reassures without confining. It turns toward those who open paths, who illuminate without blinding.
And among our infinite graces, art remains one of the surest.

In the art of the table, Le Coq aux Champs stands as a quiet certainty: a major destination, not through noise, but through precision. Here, Walloon gastronomy reveals itself in what it offers at its deepest, most accomplished and most sincere.

On the Condroz heights, between Huy and Marche, the house opens like a refuge. Far from urban tumult, it offers an inhabited, almost physical sense of peace. The restaurant of Christophe and Catherine Pauly enters into dialogue with its landscape: fields, trees, silences. A wooden simplicity, a refined, soft and enveloping comfort that never excludes, only embraces.

Christophe Pauly’s cuisine is one of transmission. It speaks of tradition, yet of a living tradition, constantly in motion. He modernises it without forcing it, allows it to evolve without ever betraying it.
The dishes go straight to the heart, without frills or detours, carried by a clear and confident sense of indulgence. Modernity and rural identity meet here as natural companions.
Cooking is precise, presentation restrained, sauces and juices crafted with rare intelligence. Everything converges toward a high-level culinary emotion, born when mastery steps aside for pleasure.

The seasonal menu bears eloquent witness: Breton lobster in salpicon with preserved tomatoes and tarragon, followed by a crisp papillote; wood-roasted scallop, potato soup, truffle and leek greens; a foie gras royale with sweet-and-sour quince, muscat wine, candied lemon and gingerbread; Racan pigeon with a false celery ravioli, umeboshi, gentle spice jus and the leg in tempura with black garlic.
The Truffle menu, finally, where the black gold elevates each preparation with sovereign restraint.

In every plate, the chef reveals the soul of the ingredient. His technique, brilliant yet never demonstrative, serves a subtle and sensitive cuisine.
An almost bohemian creativity emerges, intense, controlled and deeply human.

The wine list, focused on a modern and inspired France, extends this vision. With a young and increasingly confident team, the cellar becomes a joyful field of exploration, offering true vinous adventures to the knowledgeable amateur.

For more than twenty years in his own domain, and almost as long awarded a star, Christophe Pauly has been composing, season after season, a form of gastronomic renewal. His cuisine remains timelessly modern.
It embraces the world as it is: land on one side, sea on the other, without ever sacrificing either.

Christophe Pauly is among those rare chefs who can read between the lines, probe the soul and intuit our sensitivities, sometimes even before we do. And, gently, reveal them.

One leaves Le Coq aux Champs as one leaves an inner landscape.
A little calmer.
A little more aligned.
With that precious feeling of having touched something essential.