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At the center of the Galerie de la Reine, in former days a theatre, then a nightclub, the Vaudeville has revived since the beginning of February in the form of an intimate and attractive restaurant that has all the ingredients to become the new hotspot.

Serge and Pascal Van Hamme developed the principle of a hot and cold buffet where the visitors choose between several sizes of plates and serve themselves at the buffet. They can enjoy their meal on the terrace or in the gallery or on the first floor in one of the three grand rooms decorated by Philippe Guillemin. The room of surrealists, Victor Hugo, Marx and Engels personalized in the works of Emile Vercruysse, gives a touch of history while mixing perfectly with the modern decoration.

As far as the majestic theatre is concerned, this is reserved for events, weddings, receptions and seminars and can easily accommodate a large gathering.

A long-standing address on the heights of Barvaux, the Cor de Chasse underwent a spectacular revival less than two years ago at the hands of a young couple who were both sympathetic of the history and highly efficient. Aurore and Mario Elias learned the ropes in large restaurants in the Ardennes and now make the most of this experience in their well-established, rustic restaurant. Decorated in a simple style, the hotel is equipped with ten or so rooms for gourmets staying the weekend. Situated within a large, verdant garden, it provides a warm setting. Having said that, the most important thing is the food and this really is a discovery. The outstanding service and the irreproachable and highly enjoyable wines add to the experience as you embark on a pleasant journey through a small menu that is both seasonal and product-oriented.

Mario Elias is certainly very talented. Every dish is enhanced by a personal touch, often unexpected, but never pointless or gratuitous. The influences from the east and from the south of Europe are appreciated, not forgetting the regional touches. All the dishes are the result of elaborate planning and are highly complex, but they each preserve their basic virtue: they are delicious and they never betray the product. The food is well presented and smells lovely. The young chef seems at ease in every sphere, including in the creation of truly seductive desserts.