"Chef Grégory Gillain and your hostess, Hélène Fays, have set up shop in a barn that is over 150 years old. Ardennes materials such as local stone offset and enhance the modern decorative vein. Chef Gillain’s personal vision and love of regional produce have reached new heights here. A maestro of textbook techniques, his braised sweetbread has become one of the house signature dishes. However, his deep-seated understanding of the ingredient can also be tasted in recipes such as melt in the mouth confit of pork belly, served with bitter fresh kohlrabi, chanterelle mushrooms, dried cured ham and a chilled herb sauce in which sorrel plays the star role. Suave, inventive side dishes jostle for the limelight, courtesy of acidic, spicy or unctuous notes. Rather than fancy frills, you can expect a wholesome tribute to hearty produce." - Michelin Inspector