CHAMELEUX
Read moreHere, it's the trout that sets the tone; meunière, i.e. salted, peppered and pan-fried, in the same way as it has been for forty years, accompanied by bacon potatoes. There's also sauerkraut in winter, and touffaye (order 48 hours in advance), a regional dish based on pork ribs, sausage from Gaumaise and those delicious potatoes known as "plates de Florenville". As well as the famous trout, the menu includes an omelette, ham on the bone, quiche with Orval cheese and pâté gaumais. The place is wonderfully secluded in the forest.
LE FLORENTIN
Read moreThe dining room of this gastronomic restaurant is elegant and warm, in the image of chef Philippe Duret's cuisine. The à la carte menu features noble, local produce alongside more traditional brasserie dishes. The dishes are hearty and feature game, not forgetting Orval cheese. The least we can say is that it's gourmet! Whether sitting by the fire in the marvellous veranda, or in summer on the terrace, the decor of the place remains friendly and welcoming in all seasons. A real treat!