In the name of the Father, the wine… and the plate

At La Vigneraie, everything begins with a story. That of Pierre Charlier, a leading figure in the Belgian wine world, a discreet visionary and tireless talent scout. He passed away in 2011, leaving behind far more than a wine shop: a way of thinking, experiencing and sharing wine.

Today, on the heights of Charleroi, his son Thibaut Charlier continues this legacy with rare fidelity. Here, wine is not explained, it is told. It circulates, it dialogues, it finds its place. Between great bottles and more confidential discoveries, Thibaut guides with precision, never imposing.

The place itself lives as a true wine tavern. Beyond the shop, lined with promising bottles, a warm, lively dining room unfolds around a large communal table. You come here to drink, of course. But also to eat. Properly.

In the kitchen, Annie Decrolière delivers a clear, product-driven cuisine. The plates go straight to the point, without detours, yet with a precision that makes all the difference.

Scallop carpaccio, lifted by a miso-citrus marinade and burnt pomelo, opens with freshness and tension. The perfect egg with celeriac, ventrèche and foie gras brings roundness and depth. The marrow risotto with asparagus, wild garlic and pancetta offers a more grounded indulgence.
Then come the mains. The beef onglet, with beer and coffee sauce and buckwheat crumble, shows strong, structured character. The vol-au-vent of yellow chicken with sweetbreads and morels comforts as much as it impresses. Cod, served with a creamy gribiche-style broth, adds a lighter note.
To finish, pineapple and confit celery with fresh cheese deliver a light, subtly contrasted finale.

Here, everything revolves around wine, yet nothing ends with it.
The plate extends, the place brings together, and the whole forms an obvious harmony.

LD · Eating · April 2026