La Fermette
At the end of the road, the beautiful inn.
For some, happiness might stop in vain showmanship, adding gilding to the landscapes. But in this place and its decor, one reads instead an almost enchanting poetry, repeated with each visit. One must climb up here, to the heights of Dinant in the Meuse valley, to arrive elsewhere; an elsewhere that transports you to one of the most beautiful villages in Wallonia. One should also take the time to admire, while passing through, the magnificent castle-farm that graces the charming village of Falaën. And recognize that we ought to salute time, bow to it, give it credit, and acknowledge it as a friend. It is there, at the turn of a country road, that one discovers a setting that could have emerged from a painter’s palette, where "La Fermette" is found.
The establishment had its first culinary moments a few decades ago, dressed as a fine inn with its local stone and ivy greening the facade. Even back then, it welcomed food lovers from nearby and beyond.
Today, Michael and Sarah are in their twenties. Twenty years is the time of love, the magical time, the time of La Fermette. It is the time of their Fermette, since they took the reins. And while time leaves its marks in many places, here it softens, it caresses.
In the dining room, life still revolves around the open fire, where magnificent côte à l'os is still celebrated (some things never change), and the host also shapes the gourmet experience. Michael Vancraeynest has chosen generosity and consistency. In an era of environmental neglect and eating habits that trample on small farmers, he channels his creativity into working with first-rate local producers that highlight his vision. Under his hands, the ordinary becomes nearly noble, and the natural is his lifeline.
A testament to this is the Seasonal Menu, offered in 3, 4, 5, or 6 courses with a jubilant price-to-pleasure ratio: Open crab ravioli, bergamot, cucumber, shellfish vinaigrette with balsamic and coriander oil, Ash-coated duck fillet, cacao, daikon radish, carcass jus, Celeriac, citrus condiments and tonka bean, Syrah reduction and sauce bread, Steamed sole fillets, ginger, garlic and beetroot, Venison haunch, fig compote with flat-leaf parsley, crispy potatoes, seasonal mushrooms and spring onions, Chocolate, cocoa nibs, coffee or Pear, tarragon and white chocolate.
In the midst of this boundless kindness, there is, of course, Sarah's smile. More than just the hostess, she is a true partner to every guest.
A place where simplicity and authenticity reign, a beloved address time and time again.
LD