Living and reliving beautiful stories.

Flémalle, on the banks of the Meuse, near the quay, a discreet house with a light facade made of local stone. A wall that barely hints at what lies behind it. But once you push open the wooden door and step inside, the interior reveals itself with harmonious refinement: light wood, natural stone, soft fabrics, and to the left, the kitchen, wide open and so, so exposed to the dining room.

What was once a table for pampered guests has been transformed by Florence into a true restaurant, a haven for enlightened gourmets. Florence has followed an impressive path: from Robuchon’s three-star establishment to his Atelier in Las Vegas, from La Cadière d'Azur to, above all, the mentor she holds dear: Edgard Bovier at the Lausanne Palace. So many Michelin-starred places where she honed her skills, from the most humble tasks to the top positions. Returning to her native lands along the Meuse, she installed her stove in her grandfather’s former medical office. Where he once healed bodies, his granddaughter now nourishes souls with her beautiful cuisine.

At Flo’s, stepping inside means entering a 'Home.' It’s about receiving a cuisine that offers pure simplicity in presentation, a readable simplicity that reveals contrasts, that elevates the product to the essence of taste, and that defines cooking with sincerity and honesty.

Florence's absolute partner in this journey is Pauline. More than a right hand, there is an obvious complicity between these two young women in the graceful ballet of service; their movements, their glances, the coming and going of one and the other in the dining room, all aimed at achieving the ultimate pleasure for the guest.

All seasons are delightful at Flo’s, the menus are served in two, three, or four courses, and you follow your instincts. Each visit brings a new culinary flight supported by fine and deep sauces, moments where the dish surpasses the description on the menu, moments of grace where silent glances are exchanged and senses are awakened. Recently, there was a Sea Bass Tartare marinated with citrus and lime, Squid with Swiss chard and basil emulsion, the magnificent Carnaroli Risotto with confit tomatoes and Taggiasca olives, Tarragon Guinea Fowl with roasted peaches and Robuchon mashed potatoes, and to finish the meal, Apricot, crumble, and almond milk ice cream.

At Flo’s, there’s also the sublime ritual of the "daily special"; to stray from the set menu and indulge in another delight: perhaps a beautiful rib-eye with pepper sauce, or an American-style steak with fries, topped off with a lovely Dame Blanche, a lemon sorbet with vodka, or magnificent Crêpes Suzette flambéed and prepared tableside by Pauline.

These are stories to live and relive, and they are oh so delicious.

LD