Au Moriane

The story

Au Moriane: Modern French Fine Dining in Liège, Belgium

The Chef and His Return to Liège

Sébastien Lambert-Carabin began his career in Liège before spending ten years in London, refining his craft at restaurants such as Sketch (under Pierre Gagnaire), Trinity (Adam Byatt), and The Delaunay. He rose to Senior Sous-Chef, leading a brigade of more than fifty cooks. In February 2020, he returned to his hometown to open Au Moriane, fulfilling a long-held dream. His cooking draws on Modern French techniques while incorporating influences from Asia and the Mediterranean.

A Setting Rooted in History

The restaurant occupies a fully renovated, listed house from 1693, located in Liège’s historic district between the Meuse river and the Place du Marché. The interior blends old architecture with contemporary touches, creating a warm yet refined atmosphere. Upstairs, a private dining room is available for events. The restaurant is air-conditioned and accessible to guests with reduced mobility.

The Kitchen and the Garden

Much of the produce comes from the chef’s own kitchen garden in Deigné. The single “Découverte” menu changes regularly and might include dishes such as flame-grilled mackerel with salsify, beetroot, and dashi, or stuffed saddle of lamb with polenta and nixtamalised apple. A weekday lunch formula (two or three courses) offers a more casual entry point. The wine list is extensive, covering France, Italy, and Spain, with a focus on small producers.

Michelin Recognition

Au Moriane’s precise, ingredient-driven cooking earned it a Michelin Recommended distinction, placing it among the noteworthy tables of Liège. For those seeking a thoughtful expression of Modern French cuisine in a setting that honours the past, this is a restaurant that delivers.