The story
Le Basilic in Chaudfontaine has served Belgo-French cuisine since Chef Eric Désirant opened its doors in 1994. His approach blends classic French techniques with regional Belgian traditions, shaping a distinctive French-Belgian cooking style that shifts with the harvest. The kitchen publishes six starters, six main courses, and six desserts each month, allowing diners to assemble a personalized three-course menu from the daily selections. This flexible structure earned the establishment a 12 score from Gault&Millau for its generous, season-driven plates.
The lobster tasting sequence pairs grilled half baby lobster with turbot scales and a celery risotto, while an earlier course features fish mousse ravioli settled in fennel cream. Vegetarian options run equally precise, starting with savoy cabbage and creamy ricotta alongside herb gel and pickled kohlrabi. Sweet finishes lean into dairy and citrus, highlighted by a Hervekaas crème brûlée that balances sharp cheese with caramelized sugar. Guests often pair these courses with the house strawberry cocktail, which sets a bright tone before the first plate arrives.
The restaurant sits just steps from the Basilique de Vaux-Sous-Chèvremont, positioning itself as a quiet stop on the heights of Chaudfontaine. Interior walls meet warm wood accents under soft overhead lighting, creating a layout that feels intimate without closing off sightlines to the terrace. Outdoor tables extend the dining room during warmer months, and the floor plan accommodates wheelchairs and larger family groups. Service remains steady and unobtrusive, letting the food dictate the pace of the evening.
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