Au Dos de la Cuillère

The story

Au Dos de la Cuillère: Slow Food Locavore Dining in Verviers, Belgium – Michelin Bib Gourmand

From Staging to Ownership

The story of Au Dos de la Cuillère begins with a decade of training. Chef Martin spent three years at the Manoir de Lébioles under Olivier Tucki, then honed his craft at Lameloise (three Michelin stars) in Burgundy alongside Sophie, who studied tourism. Together they returned to Belgium, working at La Menuiserie in Champagne, where the philosophy of short supply chains and terroir took root. In September 2019, Sophie and Martin opened their own place in Verviers.

A Philosophy of Slow and Local

“The awareness came gradually: the world is changing, accelerating. The race for yield intensifies. It is time to return to basics, to simplicity.” This conviction drives the kitchen. The cooking is seasonal, locavore, and rooted in country cooking. Every ingredient is sourced from a tight network of producers: vegetables from cooperatives like Inven’Terre and Le Potager d’Isalie, meats from farms such as Élevage du Mont des Brumes, fish from Kwmarée in Brittany, and cheeses from local fromageries like Vieux Moulin and Sarté. The result is a menu that shifts with the seasons and the whims of nature.

The Menu in Practice

The tasting formula offers two, three, or four courses (40€ to 60€). A typical four-course might begin with a tartelette of Sarté cheese and truffle, followed by langoustines with beetroot in two preparations, then pork raised on straw with Jerusalem artichokes and röstis, finished with a choice of dessert or local cheeses. The à la carte mirrors the same care: a croquette of pig’s trotter with coleslaw, or a catch of the day with duxelles. The wine list is not detailed, but the emphasis on terroir carries through.

A Bib Gourmand Recognition

The Michelin Bib Gourmand 2026 citation praises “good quality, good value cooking.” At Au Dos de la Cuillère, that value is evident in the meticulous sourcing, the skill of the cooking, and the generosity of the portions. The restaurant’s outdoor seating is a bonus in warmer months, allowing guests to enjoy the calm street of Verviers.

Sophie and Martin have created a place where the connection between farmer and plate is tangible. The restaurant is closed Saturday, Sunday, Monday lunch, and Wednesday lunch, with last orders at 13:30 and 21:00. Reservations are recommended.