The story
Le Petit Prince de Ligne in Ath has offered refined bistro cuisine since Chef Edwin Avaert opened its doors in September 2015. Working alongside his wife Livia, he quickly shifted from standard pub fare to a more inventive approach. The kitchen now operates an open stove facing the dining room, allowing guests to watch Edwin balance precise techniques with locally sourced ingredients. Every menu update brings new pairings designed to satisfy discerning palates.
The culinary direction emphasizes equilibrium and careful preparation, earning the kitchen a thirteen point rating in the latest Gault & Millau guide. Dishes like the sea bass fillet served with fresh spinach demonstrate how simple components are elevated through exact timing. The team frequently rotates seasonal offerings to keep the brasserie cooking feeling current while honoring regional producers. Guests notice how the recipes maintain a steady rhythm of reliable comfort.
The interior balances polished finishes with intimate seating, creating a setting comfortable enough for couples or family gatherings. Summer schedules extend to Wednesday evenings, hosting dedicated meat focused dinners throughout June and September. The staff maintains strict reservation protocols to ensure unhurried attention for every table, especially when accommodating dietary needs. This deliberate pacing keeps the evening relaxed while the kitchen refines its inventive bistro style.
Recognition
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