The story
Le Grand Ryeu in Sivry anchors a lineage of contemporary Belgian cuisine that traces back to 1948. Alain Boschman guides the kitchen today, building directly on recipes passed down from his grandparents and parents. He elevates regional staples like Clovis Cornélis raw milk butter from the adjacent farm while introducing world spices to familiar plates. His approach treats the menu as a living archive rather than a static list.
The tasting menus shift weekly around what arrives fresh from local suppliers, keeping this regional cuisine firmly tied to the season. Crispy scallops paired with tapioca sit alongside a herb-crusted veal rack finished with sharp parmesan. Duck magret brings sweet mandarin and thyme-glazed carrots to the center of the plate, while summer truffle enriches ricotta cannelloni. Guests often request the black cod marinated in passion fruit and mango, or the smoked Holstein beef served with crisp vegetable brunoise.
The dining room occupies a restored eighteenth-century farmhouse near Sivry, recently refreshed to prioritize comfort and clear sightlines into the open kitchen. Gault&Millau highlights how Alain and his brigade continue the site’s Belgian cooking tradition while preserving its rustic warmth. Sommelier Arnaud Boschman curates the cellar, presenting each bottle directly when it arrives at the table. A curated cheese board closes many evenings, offering a quiet transition after the main courses.
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