The story
La Fleur de Thym in Houffalize showcases refined Ardenne cuisine where Chef David Heine enhances local ingredients through seasonal creativity. Recognized with a 14.5/20 by Gault&Millau, this intimate dining room celebrates the richness of the Ardennes while incorporating global inspirations.
David Heine, originally from Gouvy, builds his menu around a dialogue between regional produce and distant influences. His approach focuses on texture and flavor pairings that surprise the palate without losing connection to the land. Since opening in 2004, he has maintained a strict adherence to seasonality, rewriting his "caprices aromatiques" every six weeks to match ingredient availability within an Ardenne-inspired dining philosophy.
The tasting menus feature dishes such as red mullet fillet served with ratatouille and tomato boats, alongside options highlighting salmon, sea bass, lamb, and cod. Guests can choose between market, young restaurateur, or gourmand formulas, each allowing for cheese additions and Madère pairings. The kitchen also prepares a weekly Tuesday special that allows Heine to test bolder combinations within a fixed structure. This modern Belgian gastronomy prioritizes precise plating and bold associations that distinguish the house style.
Olivia Sauvage manages the front of house, ensuring attentive service while overseeing a curated wine list designed to complement each course. The interior features contemporary decoration within an intimate setting that overlooks the town of Houffalize. During warmer months, guests may dine on the terrace, and the team provides house-baked bread accompanied by handmade mignardises to close the meal. As Honour Members of Jeunes Restaurateurs d'Europe, the duo also offers exclusive JRE-inspired gin and whisky selections.
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