d'Eugénie à Emilie
Baudour, Belgium
⭐2 Stars
The Experience
From Michelin Guide
Éric Fernez inherited his love of cooking from his grand-mother, Eugénie, and he has passed on this passion to his daughter, Émilie. Premium produce, generous classical fare and the added dimension that wine can bring to a dish are the bedrock of this family’s values. Éric, a past master of old school cooking, who can rely entirely on his right-hand man, David Cataudela, crafts nostalgic food that reads like a culinary encyclopaedia. You can expect to sample traditional produce, like pigeon, pig’s trotters and sole (à la Fernand Point, no less!), courtesy of almost-forgotten recipes. The sauces are in a class of their own, illustrated by a consommé of beef tail that flanks trout, cooked medium rare, or the gutsy duck gravy that escorts duck breast and an amazing caramelised nougat. The jaw-dropping à la carte lineup of timeless dishes and seasonal set menus reveal the establishment’s desire to bend over backwards to please. This restaurant, in which legacy and intimacy go together like salt and pepper in a contemporary elegant interior, is the perfect place for a slap-up meal with all the trappings of tradition. The chef often pops out to greet and chat with diners, which further adds to the friendly vibe.
Unique Things
From Visitor Experiences
Family Culinary Legacy and Intimacy: d'Eugénie à Emilie is deeply rooted in family tradition, with chef Éric Fernez inheriting his passion from his grandmother Eugénie and passing it to his daughter Émilie. This creates a unique atmosphere where legacy and intimacy blend seamlessly in a contemporary elegant setting.
Nostalgic, Almost-Forgetting Recipes with Masterful Sauces: The restaurant specializes in classical French dishes using almost-forgotten recipes like pigeon, pig’s trotters, and sole à la Fernand Point. The sauces, such as a consommé of beef tail and a robust duck gravy paired with caramelized nougat, are considered exceptional and a defining feature of the cuisine.
Chef’s Personal Engagement with Diners: Unlike many Michelin-starred establishments, the chef frequently comes out to greet and chat with guests, enhancing the friendly and welcoming vibe of the restaurant.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin two-star restaurant d'Eugénie à Emilie in Baudour reflect the chef Eric Fernez's philosophy of traditional, simple, and high-quality produce inspired by his grandmother’s cooking and French culinary techniques. Key ingredients include:
- Creamy risotto: Used as a base in signature dishes, showcasing the chef’s skill in elevating simple ingredients with refined technique.
- Local and seasonal produce: Emphasized to respect and enhance true taste, reflecting the restaurant’s commitment to beautiful, fresh ingredients.
- Brown trout: Mentioned as a quality ingredient associated with the restaurant’s style, likely featured in delicate fish preparations.
- Lamb: Another high-quality protein used to highlight the chef’s focus on excellent produce.
These ingredients are significant as they embody the restaurant’s approach: traditional, gourmet, and product-focused cuisine that honors simplicity and authenticity, often prepared with techniques learned from France’s greatest chefs.
No further detailed signature dishes or specific ingredient uses were found in the search results.