L'Air de Rien has clearly established itself as one of the flagship addresses in the Liège gastronomic scene.​

Chef Stéphane Diffels' restaurant has won the hearts of enthusiasts without media hype or storytelling, but with inventiveness, talent, and above all, sincerity. Since moving to the newly renovated setting, superbly designed with taste and restraint, a new space for creativity and reflection has opened up in the kitchen.​Eating.be

The poetic rawness of Diffels' cuisine remains, but the refinement of the dishes now carries even more meaning. Bertrand Stiennon, formerly the sous-chef and now a partner, allows the chef to focus more on creativity… and on his flavorful garden, visible to visitors right from the parking area. This vegetable garden, and more broadly the nature it represents, are central elements of the place. It invites us to let go…​

The menus are not announced and offer nothing better than the beautiful truth of the day, just as the garden provides its own in a unique and continuous manner. Between the persistent subtlety of ethereal flavors in slightly fatty broths and the delicate aggressiveness of wood-fired cooking, whose very gesture makes one salivate through the semi-open kitchen window, we love this cuisine of contrasts.​

The sequence of a koji and plum powder potato, delightfully edgy, and the trout accompanied by a comforting broth, was a moment that proves harmony can arise from contrasts.​

Furthermore, the wine list has been expanded and diversified, offering curious and diverse palates numerous possibilities and variations. Dogmatism often creeps into the world of wine, where advocates of labels and virtue tend to create univocal lists. Here, under Bertrand's guidance, none of that; choices are made according to the mood of the moment, without complexes or laziness.​

And perhaps the magic of L'Air de Rien lies precisely in resolving the antagonisms of table pleasure, through its humbly committed and delightfully unconventional approach?​