The story
La Roseraie in Modave presents a refined approach to modern French cooking that honors decades of family stewardship. Marie Trignon took over the pass from her father Vincent after the establishment opened its doors in 1982. Her method draws consistent praise, including a 15 rating from Gault & Millau, which notes how she blends classic technique with contemporary sensibility. This careful attention to detail shapes every plate, from lightly seared red tuna served with Cavaillon melon to pigeon roasted with apple and Calvados.
Within this French kitchen, the menu shifts every two months to align with harvest cycles and regional availability. Guests might encounter Saint Pierre gently poached beside daikon radish, or langoustines grilled over charcoal alongside girolles. A cheese course featuring selections aged by Pascal Fauville often bridges the main courses and desserts. Sweet finales lean toward orchard fruit, such as yellow peach paired with basil emulsion or a clafoutis brightened with pistachio ice cream.
Dining takes place within an elegantly updated nineteenth century country house set inside a sprawling estate. The French cuisine here avoids theatrical presentation in favor of clear, season driven flavors. Large windows look out onto a historic greenhouse dating back to 1890, while separate woodland shelters offer quiet overnight stays. This blend of heritage and restraint keeps the focus squarely on the table.
Recognition
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