The story
In the Walloon countryside near Ciney, chef Grégory Gillain and his wife Hélène Fays run a restaurant that feels both personal and precise. Theirs is a cuisine built on local, seasonal produce — the kind of cooking that earned them a Michelin star for high-quality work.
Gillain’s path to his own kitchen was forged in some of Belgium’s most respected brigades: Comme chez soi, L’Air du Temps, and L’Eau Vive — all two-Michelin-starred addresses. In 2015, he and Hélène opened their first restaurant in Hamois’ old train station. A few years later, they moved a few kilometres down the road to a 150-year-old barn, which they renovated into a warm, modern space that still breathes its rural history.
The result is a cosy, air-conditioned dining room where exposed stone and contemporary design meet. Outside, a terrace opens onto the garden in warmer months. The atmosphere is familial but polished — a reflection of the couple’s hands-on approach.
Gillain’s cooking is rooted in the French tradition, with a modern lightness. A sample menu might open with a tuna tartare dressed with shellfish mousse and tarragon vinaigrette, or a seared foie gras with fig confit and Granny Smith apple. Mains could include a line-caught Skrei cod with cauliflower, cress butter and clams, or a carré of suckling pig with carrot textures and a Robuchon-style purée. Desserts lean toward the precise and playful: roasted pineapple with coconut sponge and sorbet, or a chocolate dome with a liquid caramel centre and spéculoos ice cream.
The restaurant’s modern French cuisine, anchored in local sourcing and seasonal rhythms, is the reason for its Michelin recognition. But it’s the Gillains’ quiet, personal hospitality — and that beautifully restored barn — that makes a meal here feel like a genuine destination.
Recognition
Ambience
Details
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