Mark Twain once said: “Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did.” A quote that must have resonated with Fabrizzio, who entered the restaurant world as a teenager through the Hotel School in Fleurus. Resourceful, hardworking, grounded and clear-headed, Fabrizzio opened his own restaurant Le Délice du Jour in Gerpinnes with his wife Sanae before even turning 20. That was in 1996. In December 2022, 24 years later, they moved to Chapelle-lez-Herlaimont.

The villa is elegant and once housed a Michelin-starred restaurant. The setting and the space were already beautiful, but they brought it to life again, letting the butterfly out of its chrysalis. The dining room is spacious and bathed in light thanks to large windows overlooking the garden – a true delight on summer days. In the evening, a delicate play of lights offers a romantic and intimate atmosphere while enhancing the greenery outside.

Sanae, more radiant than ever in the dining room, leads a well-trained team, while Fabrizzio continues to refine his cuisine, service after service, never letting go of his passion for generous flavors. His signature dishes appear throughout menus that balance finesse and elegance without ever slipping into excess or pretension.

As seen in the current menu: Label Rouge salmon with horseradish, kizami nori, cucumber, Granny Smith apple; flame-charred red mullet with coconut, peas and white asparagus; barbecued Aubrac beef with poulette sauce, raw morels, anchovies and beetroot; “Welsh Lamb” with roasted saddle, green asparagus from Stéphane Longlune, eggplant, and confit shoulder served in a tortilla with hummus; line-caught fish with green asparagus, eggplant and spinach; and the nostalgic dessert “Childhood” – chocolate, vanilla, rhubarb, red berries, crème brûlée cake and strawberries.

A cuisine that is both indulgent and precise. With a clear identity, perfectly executed dishes, and always a joy for the palate.

A destination that hits the mark – sure to please nostalgic food lovers as well as adventurous newcomers.

PL