May 2026, the first certainties have settled in. Since last October, Studio 97 no longer carries only the charm of a promising beginning; the house now asserts a genuine presence. What felt in February like a strong intuition has become a fully formed certainty.

Behind this almost minimalist name, Déborah Milioto’s table continues to move forward with remarkable maturity. Yet something has evolved: the cuisine now feels more relaxed, even more rooted in its own identity. The talent remains deeply impressive, but it gently steps aside in favour of emotion and clarity on the plate.

The young chef’s journey remains perceptible in the background: Brisbane, Corsica, Saint-Barth… experiences that shaped both her precision and openness. And yet, Studio 97 never feels as though it is trying to prove anything. That is precisely what already makes it so singular. Here, the gestures are confident, the flavours precise, the tensions perfectly controlled. The cuisine progresses calmly, never chasing spectacle.

The menus continue this intelligent dialogue between creativity, seasonality and coherence. The four-course menu offers a more direct and generous reading: beef tartare with peanuts and horseradish; cockle risotto with dashi beurre blanc and broad beans; yellow poultry with asparagus, sabayon and intense miso jus; followed by a fermented strawberry sorbet lifted with chili and cheesecake cream. A composition that is clear, focused and already deeply personal.

The six-course menu pushes the interplay of textures and influences even further. Bluefin tuna sashimi with peas and chilled pod broth infused with Sichuan pepper; prawn toast and gambero rosso; dumpling of beef cheek and smoked eel in a rich broth; karaage sweetbread with confit artichoke and reduced jus; cucumber sorbet and wasabi before a final note built around mango sticky rice. Precise, at times daring compositions that reveal a true freedom of expression while never losing sight of flavour.

Bathed in natural light, the dining room retains the contemporary and soothing elegance that immediately stayed with us. But with the arrival of warmer days, another side of Studio 97 emerges: its terrace, now a true extension of the house. An additional breath of calm and light where time seems to slow down even further.

The service, too, has quickly found its rhythm. The close-knit team is driven by the same discreet attention and the same desire to do things well. The wine list supports the experience intelligently, while the non-alcoholic pairings confirm both their relevance and precision.

What strikes most today may be the speed with which Studio 97 has moved from being a promising newcomer to becoming a fully credible address within the Walloon gastronomic landscape.

Some houses take years to find their voice.
Here, it seems to have been found very early. And above all, it is already continuing to refine itself.

LD · Eating · May 2026