La Fermette

The story

La Fermette Falaën: Wood-Fired French Cuisine in a Historic Farmhouse

The Kitchen and the Hearth

La Fermette in Falaën guides guests through a grounded French cuisine built around live fire and seasonal produce. Sarah Bohet and Michaël Vancraeynest have managed this old stone building in the Molignée valley for more than twenty years. Their kitchen relies on an open hearth and a wood grill to shape every plate. This steady approach to regional cooking recently received a 13.5 out of 20 rating from Gault&Millau, acknowledging how the chefs translate local harvests directly onto the table.

Seasonal Plates and Wood Fire Grilling

The tasting menu shifts regularly while keeping its core methods intact. Diners encounter charred sardines paired with hibiscus and layered tomato preparations before moving to main courses. A wood-fired beef steak arrives alongside roasted eggplant, tomato coulis, and anchoi butter, while Iberian pork secreto is served with white peach and a green olive tapenade. These choices reflect a commitment to fresh proteins and garden vegetables cooked over open flames.

The Farmhouse Setting and Finishing Touches

Guests settle into the original architecture of the valley farmhouse, where simple lines and warm timber keep the focus on the meal. The kitchen closes out the evening with local cheeses or delicate desserts like cucumber pannacotta blended with chartreuse liqueur. A selection of wines pairs alongside each course at eight euros per glass, matching the restrained elegance of the space without overshadowing the food.