L'ENVOL DES SENS

You can of course go there to take a Trappist on the terrace between two parachute jumps. But most of all, you will enjoy a nice French cuisine menu with a touch of regional accent (escavèche, rabbit à la Chimay, vitoulets...). A trained butcher, Jean-Guy Meyer makes it a point of honour to offer a home-made cuisine of a rare quality in this kind of club-house type restaurant. One sits down and watches the small planes take off and land, remembering the time when we used to do the same thing at Charleroi airport...