Living and reliving beautiful stories

Flémalle, along the Meuse River, near the quay, lies a discreet house with a light-colored facade made of local stone. A modest wall barely hints at what it conceals. Once the wooden door is pushed open, the interior unfolds in harmonious refinement: light wood, natural stone, soft fabrics, and to the left, the kitchen—wide open and fully exposed to the dining room.

Once a table for pampered guests, Florence has transformed this space into a true restaurant, a haven for discerning gourmets. Florence’s culinary journey is remarkable: from the three-star kitchens of Joël Robuchon, whether at his Atelier in Las Vegas or in La Cadière d'Azur, to working with her mentor Edgard Bovier at the Lausanne Palace. These prestigious experiences, in starred establishments, taught her everything from the humblest tasks to the most important roles. Returning to her native region along the Meuse, she set up her stove in her grandfather’s former medical office. Where he once healed bodies, she now nourishes souls with her exquisite cuisine.

At Chez Flo, stepping inside feels like entering a true "Maison." It’s about embracing a culinary experience that balances pure, clean presentation with readable simplicity, revealing contrasts that highlight the essence of each ingredient. Florence’s cooking is imbued with sincerity, creating dishes that celebrate flavor and authenticity.

Florence's indispensable partner is Pauline, more than just her right-hand woman. Their connection is palpable, evident in the fluid rhythm of their service. Their movements and glances intertwine in perfect harmony, ensuring an unparalleled dining experience for their guests.

Every season is beautiful at Chez Flo. Menus evolve, offering two, three, or four courses, allowing guests to indulge at their own pace. Each visit is filled with delightful culinary flights supported by refined and deeply flavorful sauces. Every dish surpasses its simple description, creating moments of grace where words fade into shared glances and awakened senses.

This week’s menu featured: Leeks in citrus vinaigrette with smoked trout, 63°C Egg with cep emulsion and cured ham, Roasted scallops with cauliflower cream and capers, Venison prepared two ways: thyme-roasted filet and a flaky pastry of confit haunch, and a Crispy tart with apple and salted butter caramel to close the meal.

Chez Flo also honors the tradition of a "dish of the day," a chance to step away from the menu and embark on another culinary adventure. Perhaps a Foie gras terrine with Espelette pepper jelly, an Entrecôte with béarnaise and fries, or even a refreshing Colonel to punctuate the meal.

There are stories to live and relive here—and they’re oh, so good.

LD