At the end of the road, the beautiful inn.

Happiness might stop for some in vain displays, adding gilding to landscapes, but in this place and its decor, one would rather read an almost enchanting and repeated poetry with each visit. One must climb up there, on the heights of the Maasland Dinant, to arrive somewhere else; a somewhere else that transports you to one of the most beautiful villages in Wallonia. One must also take the time, passing by, to admire the sumptuous castle-farm sheltered by the pretty village of Falaën. And acknowledge that we should greet time, bow to it, give it reason, say that it is a friend. There, along a country road, one discovers a setting that could be imagined to have been born from a painter's palette, and there is the Fermette.

The establishment experienced its first forkfuls a few decades ago, dressed up like a beautiful inn with its local stones and ivy that turns the facade green, the place already welcomed the gourmands from the vicinity and a little further away.

Today, Michael and Sarah are twenty years old. Twenty years, that's the time to love, that's the magical time, that's the time of the Fermette. It's the time of their Fermette, since they took over. And if in many places time inflicts bites, here it is gentle, it caresses.

In the dining room, one still lives to the rhythm of the open fire, where beautiful côtes à l'os (a signature that doesn't change) are still told, the host also takes the measure of the gourmet program. Michael Vancraeynest has chosen generosity and consistency. In a time of disregarded environment and a way of eating that tramples small farmers, he puts his creativity at the service of proximity by working with first-rate producers who reveal his approach. In his hands, the popular becomes almost noble, and the natural is his lifesaver.

As a witness, the Seasonal menu, available in 3, 4, or 5 courses, with a delightful price-pleasure ratio: Crab salad, long pepper ice cream, citrus, gin granité, and hazelnut, Marinated salmon, carrot, sea buckthorn, and vanilla oil, Scallops, spice-smoked beef, black garlic sauce, portobello, tomato condiment, Pork fillet wrapped in bacon, juniper berry jus, pulled pork, and smoked butter and herb potato mousse, Pan-seared sea bass, bouillabaisse sauce risotto, grilled chorizo oil, Grilled Holstein ribeye on a wood fire, béarnaise sauce, salad, and fried potatoes, Cheeses from Falaën and elsewhere, and to end this beautiful Chestnut mousse, mandarin, and coriander.

In addition to this inexhaustible kindness, there is, of course, Sarah's smile, more than a hostess, she lives as a true accomplice to each table.

An address where simplicity and authenticity reign, a repeated favorite.

LD