Les Comtes de Champagne

The story

Les Comtes de Champagne in Hannut: French Cuisine by Jean-Jacques Olders

The Chef and his Kitchen

Jean-Jacques Olders brings his expertise in French cooking to Les Comtes de Champagne in Hannut, where a career spanning Les Trois Couleurs and Comme chez sei guided his path. He later joined Roger Souvereyns at Scholtesthof, served as chef at L'Alpalde in Hoegaarden, and held positions at Max and L'Espace Plantin. His early reputation grew when he won first prize at Le Saint-Hubert Gourmand in 1993 and reached the finals of Julien Vermerch the following year. He opened Les Comtes de Champagne in 2004, establishing a family business rooted in the precision of his training as a patissier, chocolatier, and confiseur.

Signature Dishes and Flavors

The menu emphasizes pure and generous compositions, featuring standout items like scallops paired with grey prawns, a combination highlighted by Gault&Millau reviewers. Olders treats ingredients with intuition, prioritizing natural flavors that reward patience and attention. This approach keeps the French cooking grounded yet allows for creative adjustments that keep the palate engaged. Dishes arrive balanced and substantial, reflecting a philosophy where technique serves the product rather than overshadowing it.

A Manor House Ambiance

The dining takes place inside a stately manor house, where the architecture conveys grandeur without compromising comfort. The interior fosters a warm and hospitable mood, consistent with the family ethos that drives the service. A fairytale garden lies beyond the windows, offering a peaceful outdoor area for seasonal dining. This setting frames the meal as a relaxed occasion, allowing the quality of the French cuisine to shine within a space designed for lingering conversation and genuine welcome.