Living and reliving beautiful stories.

Flémalle, the banks of the Meuse, near the quay, a discreet house with a light-colored facade made of local stone. A faded wall, barely hinting at what it hides. But once the wooden door is pushed open and you step inside, a space of harmonious refinement is revealed; light wood, stone of course, soft fabrics, and then, to the left, the kitchen—wide open and so, so connected to the dining room.

Once a table d’hôte for privileged guests, Florence has transformed her talent into a true restaurant, a haven for enlightened gourmets. Her journey speaks for itself: three Michelin stars at Robuchon, both in the classic version and the Atelier in Las Vegas, in La Cadière-d'Azur, and above all, under the guidance of the one she considers her mentor: Edgard Bovier at the Lausanne Palace. So many Michelin-starred establishments where she has learned and honed her craft, from the most humble gestures to the highest positions. Back in her native Meuse region, she has set up her kitchen in her grandfather’s former medical practice. Where he once healed bodies, his granddaughter now nurtures souls with her exquisite cuisine.

At Flo, stepping in means entering a ‘Maison’. It means embracing a cuisine that presents pure clarity in its dishes, a readable simplicity that reveals contrasts, that elevates the product towards its truest flavor, and that is rooted in a sincere culinary philosophy.

Florence’s absolute accomplice is Pauline. More than a right-hand woman, their natural harmony is evident in the ballet of service; the glances, the movements, the fluid exchange between the two young women in the dining room, all working towards the ultimate pleasure of the guest.

Every season is beautiful at Flo, with menus offered in two, three, or four courses, letting guests follow their instincts. Every visit is a gourmet journey, supported by refined and profound sauces, moments where the dish transcends its name, where silent gazes and awakened senses define the experience.

This week’s menu featured: a carpaccio of wild shrimp with cauliflower and horseradish cream; grilled bluefin tuna with shellfish and fennel; small pasta stuffed with confit veal in a broth with olive oil and sage; roasted beef fillet with celery and grated chestnut; and to finish, a tartare of mango and pineapple with mojito sorbet.

At Flo, there’s also the charming tradition of the "dish of the day"—an escape from the set menu into another indulgence: a foie gras terrine with Espelette pepper jelly, a ribeye steak with béarnaise sauce and fries, perhaps rounded off with a Colonel.

Some stories are meant to be lived and relived—because they feel so good.

LD