En Face de l'Île

The story

En Face de l'Île, Givet: Locavore Dining by the Meuse

The Kitchen and Its Producers

At En Face de l'Île in Givet, chef Mikaël Lehaire builds his locavore menu around ingredients sourced within thirty kilometers of the Haute-Meuse valley. His approach relies on a direct network of farmers, cheesemakers, and beekeepers who supply raw materials grown under strict organic standards. The tasting card rotates every six to eight weeks, ensuring that each visit reflects the immediate harvest rather than a static repertoire. This commitment to hyperlocal sourcing earned the kitchen a twelve point rating from Gault&Millau.

Seasonal Plates and On-Site Harvests

A roasted parsnip velouté finished with petits gris from Warnant and morteau sausage shows how classic provincial flavors translate onto the plate. Many vegetables and aromatic herbs travel directly from the estate gardens, while their own beehives supply fresh wildflower honey. Smoked trout arrives weekly from a neighboring workshop that cures the fish using beechwood chips. This locavore framework keeps every dish anchored to the immediate landscape.

The Riverfront Setting

The dining room occupies a seventeen hectare domain that follows the winding course of the Meuse river south of Dinant. Large windows frame the water while the adjacent bar lounge offers relaxed seating for evening cocktails and local brews. Guests can choose between a polished table service or a casual spot near the terrace where the current drifts by. The layout balances quiet elegance with an easygoing rhythm that suits both intimate dinners and weekend gatherings.