Contre-Façon

The story

Contre-Façon: Modern French Cuisine in Chimay, Belgium – Michelin Recommended

A Restaurant with Two Faces

In the quiet village of Virelles, near Chimay, Contre-Façon opened in April 2022. Chef Loïc Pierard and his team work from a characterful building, thoughtfully renovated. The kitchen is driven by local, responsible sourcing and a deep respect for seasonality. What sets this address apart is its name: every ingredient is prepared in two ways – the classic preparation, or the contre-façon (the counter-way). This dual approach lets diners explore familiar flavours from a new angle, all within one meal.

The Menu: Classic and Contre-Façon

The à la carte is divided into starters, mains, and desserts, each with a choice of two renditions. Starters might include frog butter with crispy croquettes, or a lobster tortellini in a light consommé. Mains range from sole meunière to a vol-au-vent with morels and veal sweetbreads. A dedicated weekly suggestion highlights beef from Gaël Leblanc. For those who prefer to leave the decision to the chef, the four-course Menu Contre-Façon is a guided tasting – recent offerings have included pike-perch with caviar, a crispy girolle tart with wagyu, barbecued Bresse chicken, and an apricot dessert with tonka bean.

Lunch and Desserts

A weekday lunch menu (served Tuesday to Friday) offers a concise two or three courses, changing weekly. Past examples include beef tartare with ponzu, grilled swordfish, and marinated cherries with a Breton shortbread. Pastry chef Valérie handles the desserts – a golden churros with caramelia chocolate ice cream, or a chariot of Belgian cheeses.

Recognition

Contre-Façon’s commitment to quality and creativity has earned it a Michelin Recommended distinction. In a dining landscape where choice is often binary, this restaurant invites you to taste both sides – and discover that the best answer is often “both.”