The story
Au Bonheur à 4 Mains anchors Vencimont as a destination for terroir-driven bistronomy. Chef Fabrice Collard previously managed L'Auberge des 4 Bras in Philippeville before moving his operations to Rue Grande in the Gedinne municipality. He now shares the kitchen with his wife Christine, delivering a service that Gault&Millau recognizes for combining technical precision with a generous approach.
The menu shifts weekly according to market arrivals and seasonal availability. A highlight includes the terrine of ray wing served à la greno, which sits within a three-course structure that always offers a complete vegetarian alternative. Diners can choose between the midday lunch formula and the evening menu gourmand, both anchored by fresh local produce.
The characterful premises provide a spacious interior framed by windows that look directly onto the kitchen pass. This visibility lets guests observe the team's workflow while enjoying meals in a relaxed setting. A terrace opens during warmer months, and the entire venue meets accessibility standards for wheelchairs. This layout balances kitchen efficiency with the personal touch of a family operation.
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