Le Pavillon du Vieux Château

The story

Le Pavillon du Vieux Château | Seasonal Dining in Modave

The Kitchen and Its Rhythm

Chef Benjamin leads the kitchen at Le Pavillon du Vieux Château in Modave, applying a disciplined yet intuitive approach to seasonal Belgian cooking. He trained in a renowned establishment before returning to manage this venue alongside Stéphanie. His culinary philosophy centers on minute preparation that respects the raw character of each ingredient. This commitment earned the kitchen a Gault&Millau rating of 14 for 2026, recognizing plates that balance precision with genuine warmth.

Plates Built on Local Ingredients

This Belgian cuisine relies heavily on local suppliers. Wild river fish pairs with sour cherry, spinach, and horseradish, while earthy girolles meet potato and elderflower mousseline. Poultry selections feature Landais bantam chicken with artichoke and capers, or Burgaud duck carrying pomegranate and sumac. A raspberry meringue finished with beetroot and verbena concludes the progression.

Space Along the River

Guests gather in a room designed to feel both current and comfortable. Large windows frame the Hoyoux valley, turning the flowing water into a natural clock for the changing seasons. Visitors often choose the outdoor terrace to watch the light shift across the stone paths. The interior maintains clean lines and soft textures that let the food take center stage.