Ferme des 4 Saisons

The story

Ferme des 4 Saisons in Chimay | Belgian French Cuisine & Gault Millau Recognition

The kitchen and its hands

Located in Chimay, Ferme des 4 Saisons has built its reputation on steady Belgian French cuisine since opening its doors over thirty-five years ago. Mathieu Franck inherited the kitchen from his parents in 2015 and now works alongside his sister Caty, who oversees the dining room. His method follows classic European cooking, treating every ingredient with deliberate care. A Gault Millau score of thirteen this year recognizes how he builds meals around honest fundamentals.

The menu and seasonal plates

The offerings move freely between sea and land, featuring whole fish, tender beef cuts, and whole lobster prepared using traditional methods. Housemade foie gras sits beside carefully braised veal escalopes, while seasonal vegetables provide crisp counterpoints. The French Belgian kitchen treats every dish as a study in balance, relying on locally sourced ingredients handled with quiet precision. Guests can order these creations as part of a set menu or select them individually.

The renovated dining room

The building sits quietly along a rural road just outside town, close enough to catch the distant bells of the local Trappist abbey. A complete renovation in 2015 replaced worn corners with durable stone, warm wood, and soft lighting. Tables remain spaced to allow conversation without sacrificing the cozy family atmosphere that has defined the place for generations. Service staff maintain a discreet presence throughout the evening.