Onward to Marche!

Some crowns are heavier to wear than others.
Returning home to your roots is already a story in itself. Especially when your grandmother is a local legend. And when you've grown under the wings of two of the greatest chefs in the world, people expect not just a cook, but a phenomenon. They want to wrap you in a cape before you've even plated a dish.

Marche-en-Famenne has welcomed back its Simon. And we return too — to experience the full pleasure of a cuisine that speaks not of ego but of generosity, not of showmanship but of sharing and taste.

François-Xavier Simon’s cuisine carries a deep soul and a strong identity. But there's also a sense of openness — as if the chef has absorbed the terroirs, spices, and aromas of the entire world. It’s all in the details: a delicate spice here, a perfectly judged acidity there. This is a cuisine full of brilliance, executed with heart by a young brigade driven by passion and wholly shaped by the personality of their chef: bold, flavourful, vibrant, and always in balance. I find it outstanding.

Today’s highlights? The crispy pig's trotter croquettes with lacto-fermented cabbage remoulade and furikake. The veal sweetbread pâté with foie gras, Colonnata lard, duck, pickled yellow plums, and turnip condiment.
Then, warm white asparagus with gambero rosso: the heads are grilled and lacquered with tamarind paste; the bodies lightly cooked, served with a head reduction, saffron, and Madras curry. The stems, diced into a fine brunoise, are bound with burrata cream, cauliflower tabbouleh, argan oil, lemon, and candied ginger.
For mains: roasted Iberico pork rack finished on the barbecue, with green asparagus, scamorza, waffle potatoes, and savory jus. A slice of pressa, just seared, with black bean and prune purée, gremolata, sobacharé, fresh coriander, and goat cheese with orange.
And finally, a fine tartlet with mango slices, honey and Espelette pepper jelly, Dulcey cream, and mango sorbet.

The service, led by Hanna, is precise, cheerful, and warm. And the wine cellar continues to grow, perfectly in step with the evolving kitchen.

Some people have the rare gift of connecting products, plates, and emotions — our emotions.

Let’s go! Onward to Marche!

LD