There are women who are humble and generous. We all know them. They don't seek to make a splash; they create it.​

That's what we love about Céline: no surprises, just the taste of freedom. And the taste... of taste. Even if all the lights in Mons were turned off, this flame would still burn. That's the image I want to conjure of Céline and her table.​

In this lovely house, in the heart of Mons, just three meters from the Grand Place. Though the space is small, it holds a big heart—that of Céline Moustier. Unique, the kitchen, usually hidden at the back, is showcased at the front, almost blending with the cobblestones of the street.​Eating.be

The establishment offers several delightful atmospheres. The kitchen is the first room, followed by the dining room; bathed in light woods, clear light, and crowned with a majestic chandelier. Further on, the small terrace, one of the most charming urban hideaways in our eyes.​

Céline has managed to preserve and protect the spirit of the past without betraying its memory, adding her own tastes and beautiful soul. The alchemy still works.​

In the kitchen, now at the helm, Jean-Philippe Watteyne crafts refined and flavorful dishes in a chic bistro style. His creations are both meticulous and generous, drawing inspiration from the seasons, the freshness of the products, and viewing the terroir as an essential playmate.​

Examples include: tender white asparagus on a 63-degree cooked egg, wild garlic oil, bread crisp, and smoked hay butter; blowtorched mackerel fillet, raw rhubarb, sweet onions, miso broth, and dried bonito; pressed pork cheeks cooked unilaterally, in a deconstructed 'berdouille' style (beer gel, mustard whipped cream, pickles, and fresh tarragon); pan-fried gnocchi, young spinach, nutmeg cream, timut pepper curd, and wild garlic panko as starters.​

Main courses feature: hazelnut-crusted fish fillet, duo of asparagus from Longuelune, tips with butter, stalks tangy, morel cream; lamb from A to Z: shredded legs, fillet with wild garlic, flambéed sweetbreads, young turnips, broccoli cream, and variations of smoked, black, confit garlic and reduced jus; asparagus as in Jurbise, sandy quinoa with Parmesan and burnt asparagus powder; tagliata of the day's ribeye, crispy ratte potatoes in olive oil, small arugula, red wine shallots.​

And to finish: the magnificent cheese platter before moving on to desserts; on a slice of sourdough bread in French toast style, fresh goat cheese from Chèvrerie du Cerisier, brown sugar ice cream; green asparagus soup, puff pastry, and confit tip; and the shortcrust tartlet with bitter Ecocoa chocolate and citrus variations.​

The same beautiful vein is found in the drinks menu: clever wines, grand bottles, carefully chosen beers, and lovely bubbles harmonize perfectly with the dishes.​

All of this is now orchestrated in the dining room by Céline herself. No drum rolls here, no unnecessary showiness, just a beautiful address of its time, run by a great team in a delicate setting, tinged with a modest and sincere humanity.

LD