Héliport Brasserie

Héliport is so much more than a brasserie! It is established in a pretty little castle 10km outside of Liège. Depicted by a patchwork of old beams and snug details, it oozes with character and boasts a lovely alfresco terrace for summer dining. The food is also light years from your run-of-the-mill brasserie fare. The recipes may well be traditional, but Frédéric Salpetier gives each one a fascinating personal, sometimes Asian twist. He may pair juicy breast and confit leg of Anjou pigeon with girolles à la Bordelaise, coated in a gutsy gravy and flanked by melt-in-the-mouth mashed potato. The sauces are quite simply out of this world. Rather than prissy, superfluous effects, Frédéric seeks to exalt each individual flavour. Traditional brasserie values are however respected in the lavish helpings. Héliport is the quintessence of innovative tradition.

• One-Michelin-star brasserie in a small château about 10 km from Liège.
• Traditional recipes pushed with precise technique, plus subtle Asian accents.
• A terrace for warm-weather dining.
• The MICHELIN Guide highlights deeply flavored sauces as a defining strength.

Signature Ingredients

• Veal sweetbreads (ris de veau), including a crisped preparation on the menu.
• Smoked eel, used both in brasserie cooking and in a Michelin-noted veal dish.
• Oysters (Gillardeau) and caviar, used as luxury shellfish garnishes.
• Blue lobster, roasted and served for two.

Format

• Lunch set (3 services) at midday, offered to the whole table.
• Evening "menu découverte" offered to the whole table.

Verified pricing

• Lunch: entrée, plat, dessert: €52.
• Lunch: entrée, plat, fromages: €56.
• Evening menu découverte ("Selon l’Envie du Chef"): €115.

Cooking style

• Classic brasserie base with a creative French spine and light Asian touches.
• Strong emphasis on sauces and generous, traditional portions.