Origines by Céline
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