Philippe and Valerie Meyers are sincere, warm-hearted folks, adjectives that also depict the interior design of their dinky eatery which showcases a magnificent collection of Michelin Guides. Valérie plays the role of hostess with great spontaneity and adores waxing lyrical about the chef’s passion for Walloon produce and his ability to tell a tale with just a few ingredients. Take for example his signature dish of speck, cooked for 17 hours, which he pairs with lemon-flavoured Eau de Villée, seared, still translucent langoustine tails and a gutsy sauce of hoisin and confit lemons. Alternatively, how about a lovingly reduced (and highly addictive) gravy rich in suave green pepper notes to enhance a dish of crispy sweetbread? Authentic generosity is the baseline of the attractively priced menu that will enable you to make your choice from a wide range of thoroughly tempting dishes. Philippe Meyers is seventh heaven for foodies!