Le Collet Gourmand

The story

Le Collet Gourmand, Wanze: A Decades-Long Taste of Hesbaye Cuisine

The Kitchen and Its Chef

At Le Collet Gourmand in Wanze, Chef Jean-Philippe presents a refined Hesbaye cuisine shaped by decades of dedicated craft. Jean-Philippe Collet began baking pastries in his family’s farmhouse before landing his first professional banquet in 1974. He finished his studies at the Liège Hotel School and soon opened his own catering workshop. Returning to his native Hesbaye region later in his career, he settled in Wanze to build a kitchen focused entirely on house-made preparations.

Seasonal Flavors and Cooking Style

The menu shifts with every passing season, drawing ingredients from committed local suppliers along the Mosan slopes. Jean-Philippe applies precise thermal control methods learned during a specialized training in Paris to preserve the natural texture of vegetables and proteins. Every component arrives at the pass prepared in-house, from cured meats to reduced sauces. This relentless attention to raw materials pairs directly with the restaurant’s recent Gault&Millau recognition, which notes his generous yet contemporary approach to Hesbaye cooking.

The Dining Room and Cellar

Guests settle into an elegant twentieth-century building that frames views toward the surrounding farmland. Jean-Philippe holds the title of Maître Sommelier des Vins de France, which guides the selection of bottles stored in the restaurant’s private cellar. The list emphasizes food-friendly structure rather than sheer prestige, allowing the seasonal plates to remain the focal point. Outdoor tables extend the dining space during warmer months, keeping the pacing relaxed and conversational.