Pépin

The story

Pépin Liège: French-Inspired Dining Inside the Yust Hotel

The Chef and the Kitchen

Located inside the Yust Hotel in Liège, Pépin serves a seasonal French-inspired menu led by chef Justin Wansart. His background spans L’Essentiel in Temploux and Yves Mattagne’s Sea Grill in Brussels, bringing a disciplined yet approachable style to this space. The modern French kitchen shifts its focus with the harvest, prioritizing sharp flavors and clean execution over heavy tradition. Every plate reflects a commitment to ingredient quality and straightforward French cooking.

Signature Plates and Seasonal Shares

The menu balances shareable small plates with substantial signatures that highlight local and imported produce. Guests frequently order the Coucou de Malines chicken served alongside mussels and chive mashed potatoes, or the black tiger prawns paired with a rich bisque siphon. Beef tartare arrives with chunky homemade fries and an endive salad, while a weekly pasta dish lets the chef experiment with slow-simmered ragù or vegetable-forward textures. These selections earned the venue a spot on the 2026 Le Fooding list, which praised the precise balance of sweetbread glazes and layered Caesar presentations.

The Dining Room and Bar Program

Chrome accents and polished concrete define the interior, creating a bright environment framed by floor-to-ceiling windows. A dedicated counter seating area encourages casual conversation, while the main dining room offers a more structured setting for evening service. The beverage program runs parallel to the food, featuring house-crafted cocktails like the cherry old fashioned and mango kaffir margarita. A curated wine list includes a signature Gewürztraminer blend labeled Pépin par Pépin, alongside careful selections from Alsace, Languedoc, and Italy.