La Cuisine d'un Gourmand

The story

La Cuisine d'un Gourmand – John Maes in Profondeville, Namur | Michelin Recommended

La Cuisine d'un Gourmand – Profondeville, near Namur

On the banks of the Meuse river, in the valley of Profondeville, Chef John Maes runs a singular table where French cuisine meets invention and discovery. The setting is a beautiful house that was a genuine coup de cœur for the chef and his team – a place where, as the restaurant puts it, “the noise of the world no longer matters.”

Maes’s cooking is driven by a childlike curiosity. He traces his inspiration back to his grandfather, whom he considered a superhero in the kitchen. But the real foundation comes from years of working in professional kitchens and, above all, from an obsessive focus on the product itself. “At the beginning you try to make beautiful plates to impress,” he says. “Then you come back to the essentials: the product, the cooking, and the seasoning.” This philosophy shapes a menu that changes with the seasons and the chef’s whims, rooted in local sourcing. Maes works with artisans such as Denis at La Voie Lactée, a master affineur in Profondeville, and Céline Dehan at Ferme Bijard, who produces goat’s cheese with total respect for her animals. Other suppliers include the trout farm Pisciculture Le Cheneau and the Vignoble du Château de Bioul. The result is a cuisine that is both inventive and authentic – a reflection of the chef’s travels, where he is more likely to photograph local markets than landscapes.

The restaurant is recommended by the Michelin guide, a fitting recognition of Maes’s commitment to letting the product shine while offering guests a genuinely personal, welcoming experience. Whether for lunch or dinner, this is a place to rediscover the simple pleasure of a meal well made, in a setting that feels a world away from everyday life.