The story
In May 2022, chef Pascal Nisette and his wife took over Les 4 Saisons in Hollogne, just minutes from Marche-en-Famenne. Pascal comes from a long line of restaurateurs and previously earned a Bib Gourmand at his former address, L’Ermitage, Bistrot des Saveurs in Houffalize. He quickly brought the same recognition to this new venture, a testament to his steady hand in the kitchen.
The restaurant is made up of several small, intimate dining rooms and a spacious veranda that opens onto a terrace. The atmosphere is both convivial and refined – a place where guests can settle in for a proper meal without pretense.
The kitchen’s guiding principle is simple: the product comes first. Pascal’s modern cuisine balances tradition with fresh, inventive touches, letting the natural flavours of each ingredient speak. The menu changes with the seasons and is offered in several formats – the Menu du Marché, Menu Plaisir, and Menu évolution – alongside a weekday Business Lunch. Each dish is prepared with an exacting attention to quality and freshness, which gives the cooking its distinctive clarity.
That dedication to honest, well-executed food at a fair price has earned Les 4 Saisons a Michelin Bib Gourmand. It’s a fitting nod to a restaurant where the focus remains squarely on the plate, and where the warmth of the welcome matches the precision of the cooking.
Recognition
Ambience
Details
History
good quality, good value cooking
On the main road as you leave Marche-en-Famenne, there’s a beautiful traditional gray stone country house which screams this place means serious business. From the over-the-top service to the vaguely designer furniture, the tiny Japanese garden and the type of cutlery chosen, one thing’s for certain: Les 4 Saisons, the new playground of Pascal Nisette (ex-Le Bistrot des Saveurs), is has its eye on the major guides. So it’s no surprise that there’s a prix-fixe menu. The day we went, the business lunch at almost friendly prices started with a festoon of appetizers (savory bacon cake, ham hock croquette, creamy cauliflower velouté with fish roe, a bitesized morsel of hand-cut steak tartare), followed by: delicious roasted duck foie gras, asparagus, lemon jelly and wild garlic; flash-seared pollack, yummy sauce homardine and melted cos lettuce; and light and airy tiramisu with coffee ice cream that gets the job done. It’s chic, precise and full of flavor. Now, time to loosen up a little? // Tony Negroni
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