"Maxime Zimmer is a chef who is going from strength to strength as he finetunes his sophisticated palette. Foodies have long known his Ardennes establishment, whose contemporary elegance blends seamlessly into the picturesque landscape of the Ourthe that meanders outdoors and where this young master chef is thriving. The ingredient-focused lineup of this artisan relies on produce from local suppliers and his own creative flair, as he transforms familiar ingredients into fascinating dishes.He may start by searing a rib-eye steak to give it a crisp crust, before smoking it over the barbecue and then pairing it with a powerful sauce of crushed pepper corns and celeriac soaked in cognac. Similarly, he highlights the numerous facets of celeriac by way of different preparations: cooked in a salt crust, in a crème, fried, but also like a risotto in a creamy jus. The chef shines the spotlight on the work of his suppliers, courtesy of playful, yet polished recipes. A quick glance at the wine wall (of mainly French vintages) behind a glazed partition may well prove irresistible and the front-of-house team is always close at hand with pairing suggestions." - Michelin Inspector