La Fleur de Thym

The story

La Fleur de Thym – Michelin-Recommended Modern French Cuisine in Houffalize, Belgium

A Contemporary Gastronomic Destination in the Ardennes

Since 2004, La Fleur de Thym has overlooked the charming Ardennes town of Houffalize from an intimate, contemporary setting. This is the domain of chef David Heine and his partner Olivia Sauvage, who together have built a destination that draws gourmets year after year. Their work has earned the restaurant a Michelin Recommended award, placing it firmly on the map for those seeking modern French cuisine in Belgium.

Chef David Heine, a Gouvy native, brings a clear philosophy to the kitchen: celebrate ingredients by elevating flavours and textures with creativity and delicacy. His cooking is a subtle meeting of local terroir and outside inspirations, resulting in dishes that surprise with bold pairings and elegant presentations. The restaurant describes its style as “caprices aromatiques” – aromatic whims that change with the seasons.

A Menu That Evolves, and a Tuesday Not to Miss

Rather than offering a sprawling carte, La Fleur de Thym works with a single menu that is entirely reinvented every six weeks, available in three formats. The Menu du Marché, the Menu Jeunes Restaurateurs, and the Menu Gourmand each build from a core of lobster and a choice of pigeon or Saint Pierre, adding courses as you go. A carefully curated wine selection is offered with each option, and a vegetarian menu is available on request.

The restaurant’s most talked-about offering is the Mardi Fou – “Crazy Tuesday.” Served both at lunch and dinner on Tuesdays, this weekly-changing menu lets the chef express his full creativity in a formula that balances value with surprise. It has become a local institution.

The People Behind the Experience

In the dining room, Olivia Sauvage leads a warm and attentive service team. She is also the pastry talent behind the house-made bread, desserts, and mignardises that round off each meal. A meticulous wine list accompanies every course. Since 2025, Sauvage has served as president of the JRE-Jeunes Restaurateurs association, a network of chefs passionate about local ingredients and tradition – chef Heine is also a proud member.

In summer, the terrace offers a pleasant spot for an aperitif or dinner outdoors. The restaurant’s location, less than a minute from the E25 motorway exit, makes it an easy stop for a memorable meal in the Belgian countryside.