Our chefs

La Terrasse offers a unique concept: five chefs unite to make this unusual place live! Each week, they will take turns to propose their menu for a taste discovery of quality constantly renewed.

Borg Da Silva, the passionate

Restaurant Abcd – Beauraing

Borg Da Silva

Borg Da Silva

Borg offers a passionate cuisine in which the attention to detail demonstrates a remarkable professionalism and perfectionism. His constant search for new flavors, sometimes surprising, will open the appetite for papillary discoveries.

David Coisman, the local gourmet

Ccnomie – Falmignoul

David Coisman
David Coisman

David is a master at producing a cuisine that highlights long-sought-after local products selected from local producers. He knows perfectly well to put forward the original flavors of these products.

Regis Alexandre, the refined

Concept Gourmand – Ciney

Régis Alexandre
Régis Alexandre

Régis offers a refined cuisine to the combination of noble and simple products in which each dish is full of audacity. A real explosion of flavors in the mouth. His experience allows him to take on any challenge.

Robin Haquenne, the atypical chef

Rob’s Corner – Ciney

Robin Haquenne

In the world of gastronomy, Robin is what we might call an atypical Chef. His young age makes him one of the youngest chefs in his restaurant to have managed to obtain a 13/20 at Gault & Millau from his first year of activity. Rare. To discover and follow…

Julien Ricail, the perfectionist

L’Auberge de la Tour – Givet

Julien Ricail

Julien has been at the head of several institutions for many years. The quality of its cuisine, its knowledge of regional products, its experience make it a pivotal point of French gastronomy in the Ardennes. He completes our team with maestro !

Eric and Tristan Martin, the father and son in perfect culinary harmony

Lemonnier House – Lavaux-Sainte-Anne

Tristan and Eric Martin

After the unexpected and dramatic death of Mr. Eric Martin, we regret to announce the withdrawal of this exceptional duo. As for great men, we stay in our “The Club of Chiefs”.

When renowned chefs join the designer a little “nutty” of this project in his choice of requirements, details, innovation and his will not to take himself seriously !