Philippe Fauchet enjoys straying from his comfort zone and since 1996, he has been finetuning his distinctive signature in this snug yet buzzy eatery deep in the Liege countryside. An artisan at heart, he crafts everything from scratch, including the succulent bread. While impossible to sum up in a single word, let’s say his style is quirky and scattered with international accents, but always with a firm focus on local ingredients and veggies, thanks to partnerships with regional farmers. His dad’s market garden also frequently supplies the kitchen in veg and herbs. All of which is combined in intriguing, jazzy, amusing recipes, illustrated by different preparations of Lothar Vilz veal, including medium rare loin with a powerful gravy and a scattering of tangy fresh herbs, but also a dish inspired by vitello tonnato, sliced wafer thin and served with subtly acidic shimeji mushrooms. The chef plays with contrasts and textures in a bid to constantly titillate and tease our tastebuds. The (mainly Gallic) wine list and food-wine pairings are fully in line with this amazing experience. You can expect boldly unorthodox, crisp, distinctive cuisine.