Frank and Caty have refurbished this farm which is almost on the doorstop of the Trappist abbey that brews the legendary Chimay beer. Wholesome family favourites continue to dominate the menu of this welcoming farmstead. Examples include Bigorre black pig: cutlets in a gutsy BBQ sauce, fork-tender cheeks and croquettes of leg, flanked by a velvety potato mousseline and a big-boned pork gravy. As well as championing premium produce like sole and calf’s sweetbread, the chef manages to keep his prices sensible. An enticing mix of authenticity and generosity depicts this country inn.