The story
Le Chameleux in Florenville anchors a quiet stretch of Gaumais cuisine just across the border from France. Since the 1960s, this roadside stop has served travelers through the hands of the same family, with Chef Laurence Jacques overseeing the kitchen while her husband Olivier Dailly guides guests. The venue secured a spot on the 2026 Le Fooding list for preserving its original recipes without modern tweaks. This focus on authentic Gaumais cuisine keeps the kitchen grounded in seasonal Ardenne ingredients rather than fleeting trends.
The kitchen prepares its trout meunière by lightly flouring the fish, seasoning it simply, and frying it in a pan. This method matches a technique Olivier’s grandparents used for decades, and the filets never arrive with fries. Instead, they accompany a plate of oily potatoes cooked with bacon and lard. During colder months, the menu shifts toward hearty staples like touffaye or a fermented cabbage platter finished with white wine and smoked meats.
Low ceilings and narrow windows give the main hall a mountain lodge feel that matches the surrounding pine forests. Natural stone lines the bar counter while solid wooden tables fill the space. Guests often pair their meals with an Orval abbey beer, a partnership the owners have maintained since 2002. Red umbrellas shade the outdoor terrace where diners watch the nearby trout ponds ripple under the sun.
Recognition
Ambience
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