The spirit of a bistro, the gesture of a great table

In an old street of Marche-en-Famenne, a discreet house quietly stands out. It carries a name that feels almost familiar: Blaise.

Inherited from a grandmother who once cooked with heart and generosity, the name already tells something sincere and tender. Today, it signs one of Wallonia’s most remarkable gastronomic revelations.

François-Xavier Simon returned here as a local, carrying a background shaped in great houses. He wears that crown lightly, without display.

His cuisine does not seek spectacle, but accuracy. It is precise, French, contemporary, and never disguised. In his plates, one senses a strong, almost instinctive identity, yet open to the world: a subtle spice, an unexpected acidity, a delicate aroma… as if every terroir had become part of a shared language.

At Blaise, each dish follows the product. The menu opens with white asparagus, treated with finesse: chilled and glossy, in velouté or tartlet form, setting a precise vegetal tone.
The langoustine, seared à la plancha, is paired with a pot-au-feu terrine, turnip and watercress, lifted by a vibrant condiment and structured by a clear jus and broth.

The cuisine then deepens. The stuffed saddle of rabbit, with morels, grilled chicory and bright notes, gains depth from a Guinness-infused jus.
Frog legs in persillade, with broad beans, olives and wild garlic, extend this movement, supported by a smooth bean velouté with chorizo.

Brill, roasted on the bone, unfolds in a marine and vegetal composition, with razor clams, gnocchi and shellfish bisque, combining complexity with clarity.
Sweetbreads meunière remain a cornerstone: stuffed cabbage parcels, spätzle, trompettes mushrooms and a three-pepper jus create a dense yet controlled plate.
Iberian pork, both roasted and braised, comes with chard, soubise and more distinctive notes in a rich but balanced construction.
The pigeon, roasted on the bone, delivers structured indulgence, with bigarade, marrow, vegetables and confit legs, in a complete and readable composition.

Desserts follow the same line: a fresh and aromatic “Colonel Blaise”, a minute-made Dame Blanche, and a comforting rice pudding with caramel, tonka and nuts. A finale that is both soft and vibrant.

In the dining room, Hanna provides the other half of the experience. Her service is warm, lively and attentive, embodying hospitality rather than performing it.

The cellar grows in depth, evolving alongside a house that develops with coherence.

Bistrot Blaise is an address that moves at its own pace, confident in what it does and what it offers. Far from posturing, it stands out through the sincerity of its cuisine and the consistency of its welcome.

It is a place you return to. Because the food is real. Because you feel welcomed. Because François-Xavier Simon and his team create that rare link between product, plate and emotion.

And that connection, in a time that often lacks it, is worth every distinction.

LD · Eating · April 2026