The story
Chef François-Xavier Simon channels decades of Parisian training into a refined French cuisine at Bistrot Blaise in Marche-en-Famenne. His technical foundation stems from stints at the George V, Joël Robuchon, and Pierre Gagnaire. That rigorous lineage shapes a contemporary French kitchen where clean technique always takes precedence. He treats every ingredient with deliberate respect, letting seasonal arrivals dictate the daily offerings.
The menu shifts constantly with fresh deliveries, placing Breton lobster tail beside lime confit and haricots verts. Anjou pigeon arrives roasted on the breastbone with fig jam and Saint-Germain syrup, while sole cooks in butter foam alongside grey shrimp velouté. Midweek lunch plates follow the same exacting standard, pairing citrus-marinated vequin with girolles and a hop-infused jus. Every preparation favors sharp contrasts over heavy richness.
The restaurant sits between a quiet alley and a central square, a layout Gault&Millau praised for its harmonious simplicity. François-Xavier named the establishment after his grandmother, who operated a regional game shop for over fifty years before passing the business to her grandson. Floor service belongs to Hanna, whose career traces back through the Royal de Deauville and the George V dining room. She guides guests through the evolving wine list with steady rhythm.
Recognition
Ambience
Details
History
High quality cooking
Hidden down a little side street in central Marche-en-Famenne, François-Xavier Simon’s chic gourmet restaurant goes all undercover agent on us. However, a photo next to the bar reveals the hidden truth: the chef learnt the ropes under Pierre Gagnaire, and then, as if that weren’t enough, under Joël Robuchon and Anthony Genovese. It’s no laughing matter! The evening we went, the dishes fired hell for leather out of the kitchen, confirming our suspicions: frog legs in foamy brown butter, melted leeks, parmesan cream and grilled guanciale; before the Anjou pigeon which was a total knockout, with butternut squash and mango chutney, golden turnip purée and vadouvan curry blend jus, with the technical prowess of a trapeze artist; and to finish, the taste buds say yes to the blood orange and roasted pineapple dessert, with peanut praline, coconut and white chocolate – all doused in rum, Colonel-style. Delightful service. // Toni Negroni
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