The story
Former interior designer Tina Beridze fronts the dining room while chef Yann Stroobant commands the kitchen at Cabale. This bistro near the Marché de la Batte marks a new chapter for Stroobant, who previously worked at Le Danieli and Le Moment. The pair aims to introduce Georgian flavors to the Ardent City through a neo-bistro lens. Their approach blends European technique with regional ingredients from the Caucasus.
Dried flower petals sit between slices of grilled eggplant topped with walnut sauce, balsamic caramel, pomegranate seeds, and pickled onion. Flash-seared scallops rest on toasted hazelnuts alongside a scallop coral sorbet that contrasts hot and cold textures. Celeriac gnocchi gains depth from a coffee sauce, while duck ravioli arrives painted with nasturtium oil. Tristan Hardenne finishes the Georgian menu with a sunchoke dessert. This course layers crème diplomate, salted caramel, and crumble over ice cream.
The dining room features a majestic layout defined by abundant tiles, exposed wood, and brickwork. Cabale sits near the Marché de la Batte, placing the venue within a busy district of Liège. Beridze draws on her previous work in interior design to shape the environment, ensuring the architectural elements complement the food.
Recognition
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