Frank and Caty have transformed the former brasserie located close to the Trappist abbey, renowned for serving Chimay beer straight from the tap. In this refreshed farmhouse setting, the emphasis is on timeless culinary classics. Among their offerings are dishes showcasing Bigorre black pork, including a chop with a sumptuous barbecue sauce, a tender braised cheek, and a croquette thigh, all served with mashed potatoes and a robust pork sauce. The chef prioritises high-quality ingredients such as veal sweetbreads and sole, while ensuring the prices remain reasonable. A delightful fusion of authenticity and generosity!