The story
Les Potes au Feu is the story of a meeting: that of two passionate friends, François and Damien, who together created a bistronomie restaurant in Namur. Their menu, conceived and executed à quatre mains (four hands), focuses on fresh, seasonal ingredients and the joy of sharing a meal. The name itself — "potes au feu" — evokes the warmth of a pot shared among friends.
The restaurant is conceived as a convivial and warm space, serving a contemporary bistronomie cuisine that is both generous and precise. Local, seasonal products form the backbone of a carefully crafted carte, home-made and ever-changing. François and Damien welcome guests like friends, accompanied by the lively Sara and Jordan, who bring each dish to the table with care. Every detail aims for a true culinary moment, where the atmosphere encourages connection and the food speaks for itself. This is modern French cuisine stripped of pretension and filled with sincerity.
In 2026, Michelin awarded Les Potes au Feu its "Recommended" distinction, a fitting nod to the quality and consistency of this modern French table. It is a place where the passion of two friends translates into every plate, and where every guest leaves feeling like a poto.
Recognition
Ambience
Details
History
Between the Meuse and the Route Merveilleuse a tale of friendship is woven, one that doesn’t come along very often. The friends in question? Damien Gorjanec and François Schepens, who met as teenagers behind the stoves at La Plage d’Amée in Jambes, and found themselves chef-proprietors of this refreshingly modern bistro 14 years later, whose gastronomic meals sure hit the jackpot. First to fire out of the open kitchen, two appetizers: a crazy parsnip and parsley root cream, and a clever gingery chicken bao bun with a honey-Sriracha glaze. Then followed, at a leisurely pace: a brilliant borscht with bacon foam; veal tenderloin with a shellfish sauce and a risotto tuile; finishing with a comforting yogurt sorbet flanked with gingerbread and mango butter, cream and jelly. Added bonus: the relaxed welcome and table service by the apron-clad chef’s themselves, all of which left us burning for more. // Jessica Fletcher
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