Arabelle Meirlaen

The story

Arabelle Meirlaen | Intuitive, Health-Focused Cuisine in Huy, Belgium

Cuisine Intuitive

In the quiet countryside of Marchin, just outside Huy, Chef Arabelle Meirlaen has built a restaurant that defies easy labels. Her cooking is grounded in a deeply personal philosophy: “La Cuisine je l'imagine comme la vie. Belle, goûteuse, croustillante, pleine d'amour et d'émotions…” She calls it Cuisine Intuitive — a way of working that trusts instinct, passion, and a profound respect for nature.

At the heart of Arabelle’s kitchen is a commitment to health. She believes that what we eat directly affects our well-being, especially our “second brain,” the gut. Her ingredients come from her own organic potager, chosen for their natural virtues. Dishes are cooked gently and to order, resulting in food that is both elegant and deeply nourishing. The presentation is striking, but never at the expense of balance or taste.

The Experience

Dining here is a complete sensory affair. Pierre Thirifays curates the wine list with the same intuition Arabelle brings to her cooking — elegant, fruit-driven selections that complement the delicate flavours of each plate. Their work has earned them the Gold Star from Star Wine List of the Year 2025 for Belgium and the Netherlands, a testament to a pairing programme built on knowledge and passion.

The restaurant itself is warm and welcoming, with outdoor seating for the warmer months. Meals are offered at lunch and dinner on select days, with a set lunch menu available. The atmosphere feels personal, unhurried — a space where the team can focus on each guest.

Recognition and Philosophy

Arabelle Meirlaen holds a Michelin star for high-quality cooking, and is rated 18/20 by Gault & Millau. She has been named Lady Chef (2008) and her restaurant was awarded Best Vegetables Restaurant (2020). These honours reflect a kitchen that is both disciplined and creative, rooted in the belief that intuitive cooking is not a sixth sense, but “an act of passion” — as the philosopher Bertrand Dejardin wrote.

Whether it is a lunch of Hamachi prepared using the Ikéjime method, or a dessert called the Arabello that tastes of childhood, every dish tells a story of place, season, and the quiet confidence of a chef who listens to her ingredients.