Des Trois Tours

The story

Des Trois Tours: Seasonal Cuisine in La Louvière

The chef and his seasonal approach

Des Trois Tours in La Louvière builds its seasonal cuisine around strict monthly rotations. Chef Romain Paillereau took over the historic venue in November 2021 and immediately restructured the kitchen to reflect the immediate harvest. Wild herbs and fresh citrus define his foundational palette. He sources directly from local growers to ensure every component arrives at peak freshness.

Signature plates and techniques

The kitchen applies this same seasonal cooking framework to complex protein work. A signature crispy chicken skin appears alongside a delicate yuzu-marinated trout and a raw prawn preparation finished with peppermint and rouille. The team elevates seafood through a confit skrei strip bathed in dashi and sea urchin sauce, followed by a lightly grilled portion infused with rosemary. Pigeon receives exact treatment across three distinct preparations, while a butternut dessert introduces turmeric paired with coriander seeds and galanga.

Dining room and terrace

The dining room features elegant architectural lines that flow directly onto a private terrace. This setting supports a culinary philosophy recently recognized when Gault&Millau named the establishment its Rising Star of 2025. A deeply stocked wine cellar pairs seamlessly with the tasting menu, offering precise sommelier guidance upon request. The combination of architectural calm and rigorous regional cuisine creates a consistently focused dining experience.