The story
In the heart of Marche-en-Famenne, Bistrot Blaise has earned a Michelin star for its refined, ingredient-driven French cuisine. This recognition reflects the kitchen’s uncompromising commitment to seasonality and precision, where each plate is built around the best produce of the moment.
The restaurant is a deeply personal project for Chef François-Xavier (F-X). A native of the region, he trained at the hotel school in Namur before refining his craft in some of the world’s most demanding kitchens: with Joël Robuchon in Paris, at the two-Michelin-starred Il Pagliaccio in Rome, and for twelve formative years under his mentor, Pierre Gagnaire. In the dining room, Hanna brings a warm, professional welcome, her experience shaped at the George V in Paris and the Barriere group. Together, they named their restaurant after the chef’s grandmother, Mamie Blaise, who ran a beloved game shop in the town for over fifty years. Bistrot Blaise is a tribute to that legacy, a contemporary take on the family’s deep roots in the region.
The menu changes regularly, dictated by arrivals and seasonal products. Diners can start with a pan-fried langoustine and a fine slice of pot-au-feu terrine, or a roasted barbue finished in gomasio butter. Heartier mains include a black Angus beef Rossini with black truffle, or roasted pigeon served on the bone with a bitter orange reduction. Desserts are precise and satisfying, from a classic Dame Blanche made with Tahitian vanilla ice cream to a rice pudding perfumed with tonka bean.
The weekday lunch menu presents a more compact three-course experience, offering the same thoughtful French cooking at a keen price, with a wine pairing option available.
The article is based on the restaurant’s own website content.
Recognition
Ambience
Details
History
High quality cooking
Hidden down a little side street in central Marche-en-Famenne, François-Xavier Simon’s chic gourmet restaurant goes all undercover agent on us. However, a photo next to the bar reveals the hidden truth: the chef learnt the ropes under Pierre Gagnaire, and then, as if that weren’t enough, under Joël Robuchon and Anthony Genovese. It’s no laughing matter! The evening we went, the dishes fired hell for leather out of the kitchen, confirming our suspicions: frog legs in foamy brown butter, melted leeks, parmesan cream and grilled guanciale; before the Anjou pigeon which was a total knockout, with butternut squash and mango chutney, golden turnip purée and vadouvan curry blend jus, with the technical prowess of a trapeze artist; and to finish, the taste buds say yes to the blood orange and roasted pineapple dessert, with peanut praline, coconut and white chocolate – all doused in rum, Colonel-style. Delightful service. // Toni Negroni
Location
