AUBERGE DOL BESACE

Another table that honours Walloon cuisine: marrow bone, dumplings from the Besace, cabbage stew and cochonnailles, Warnant's petits-gris, calf's head, farm chicken with tarragon, trout from Leffe, wood-fired grills, are all rural dishes that you will find with great pleasure. Not forgetting Chimay cheese and Bister mustard. A cuisine of yesteryear, rather in the air of time, an institution for a quarter of a century and always the impression to dine in the dining room of grandmother.