The story
After fifteen years at Les Caves Gourmandes in Huy, chef Christophe Durand returned to the region he knows well. He trained at the Jardin du Luxembourg in Thon, and now, in the village of Mozet (Gesves), he runs Garde Manger. The restaurant occupies a former cheese dairy along the Samson river, a setting that feels both rural and refined.
The space was almost a year in the making. Interior designer Carole Guyot and her team (Sohoo creative interior) chose materials that echo the surrounding nature. The result is sober, elegant, and atypical – a room that seats 60 to 70 guests. In good weather, a terrace offers an outdoor option. The restaurant’s name, Garde Manger, refers to the cold pantry, which is visible from the dining room and sets the tone for the meal.
Christophe Durand’s cooking is built around fine produce, much of it local. The menu changes with the seasons, offering a “gastronomie gourmande” that is both generous and precise. A typical menu (entrée, plat, dessert) costs 48€; a version with two entrées is 60€. The a la carte selection includes dishes such as Skrei with shellfish butter and Vadouvan, a warm fennel and crosne salad, and a smoked organic egg with Portobello and black truffle velouté. For meat, the Coucou de Malines with button mushrooms and Vin Jaune stands out. The wine list is built on personal encounters and favourites.
In 2026, Michelin awarded Garde Manger a Bib Gourmand, citing good quality, good value cooking. The recognition matches the experience: thoughtful technique, generous portions, and a price point that feels honest. Whether you come for the lunch menu on Friday or Saturday midday (34€ for two courses, 38€ for three) or for a full dinner, the cooking is consistently grounded and confident.
Recognition
Ambience
Details
Location
