Local lad Thomas Troupin has returned to his roots and his eatery in the city’s former ramparts has been treated to a spruce makeover rich in warm accents. From the terrace, you can admire the kitchen garden, while a fermentation cellar abuts the dining room. You may well be in the heart of downtown Liège, but nature is omnipresent. Chef Troupin demonstrates his respect for the produce, producers and his staff and the culinary score fully embraces this commitment to sustainable fine dining and his close ties with local producers. This high-flying maestro enhances their ingredients in plant-based recipes, often thanks to a charcoal oven. His knack for divine sauces can be tasted in a pigeon gravy jazzed up with marinated herbs, which is served with pigeon cooked in a wood-fired oven and then grilled. Fluffy pomme dauphines, stuffed with meat from the thighs and squash, add the final flourish to this big-boned dish. Chef Troupin has invented an immersive vision of fine dining and pays a stunning tribute to his region.