Chez Flo

The story

Chez Flo in Flémalle: Seasonal French Cooking by the Meuse

The kitchen and its methods

At Chez Flo in Flémalle, Florence Porignon channels modern French cooking after years training in Swiss palaces and Las Vegas kitchens. She returned home at thirty to convert her grandparents’ stone house along the Meuse river into a dedicated culinary project. Her approach prioritizes sincerity and seasonal availability over heavy presentation. Menus rotate every three weeks to match local harvests, letting technical precision quietly support emotion on every plate.

Signature plates and seasonal rhythms

The summer menu highlights flame roasted mackerel paired with concassé tomatoes and lovage. Skating wings appear prepared grenobloise style with brown butter fumet. Beef receives dual cooking techniques alongside a lighter béarnaise sauce. These precise preparations earned a Gault & Millau score that rewards balance between technique and local ingredients.

The space and surroundings

A discreet facade hides a dining room that recently expanded to capture more natural light. The original stonework remains visible throughout the main area. Guests can step outside onto a spacious terrace when weather permits. The layout encourages conversation while maintaining the refined standards of this French kitchen under warm evening lighting.