L'Envie

Take a seat in this classy establishment to sample the creative fare of an experienced chef. Inès will bowl you over with her impressive “Bible” of wines (mainly French with a preference for Corsica and Jura), and a fantastic selection of champagnes. The beverages are intelligently paired with David Grosdent’s innovative score. An uncompromising fan of exceptional produce, such as scallops from Dieppe or venison from the Ardennes, he deploys his culinary craft in an impressive display of classicism combined with modern, even playful touches. The chef frequently prepares the same ingredient in different ways, wielding his consummate craftsmanship and adding his own inimitable hallmark. For example, he may craft a compote of tomatoes with house-made crisps and a slice of Iberic ham. He will also serve them in pickles with a sweet-sour honey vinaigrette and puffed buckwheat and huacatay in a mayonnaise. This is paired with a glass of floral white Corsican Vacelli wine that exalts the flavours in a high-flying demonstration of wine-food pairing.

On-site Summer Vegetable Garden

• L'Envie grows its own vegetables in the summer, feeding the menu with home-grown produce as part of a seasonal, farm-to-table approach.

Rich Beverage Program: Wine, Champagne and Geuze (with Gift Options)

• The restaurant places a strong emphasis on wine, champagne and Geuze, and offers a dedicated Cadeau & Winebox (gift/wine box) for guests and gifts.

Lodging On-site in a Family-Run Setting

• Beyond dining, L'Envie provides on-site lodging (Logeren +) in a warm, family-run atmosphere led by chef David Grosdent and Inès.

Signature Ingredients

• Home-grown summer vegetables: Sourced from L'Envie's own garden during the summer, these vegetables are the defining backbone of the menu. They embody seasonality, freshness, and terroir, enabling a garden-to-table approach that informs the restaurant's creative, pure, and intuitive cooking. By cultivating their own produce, the kitchen can highlight peak flavors at their natural moment, reducing distance between field and plate.

• Local seasonal produce from nearby producers: The kitchen centers its philosophy on using seasonal, quality products from local producers. This commitment ensures top quality, supports the regional food system, and provides ingredients that are exceptionally fresh and expressive of the local landscape. Dishes are built around these ingredients, with preparation that respects their intrinsic character.

• Geuze (Belgian Gueuze): Reflecting the restaurant's strength in Belgian beverages, Geuze is highlighted as a signature accompaniment and source of inspiration. The inclusion of Geuze emphasizes a distinctly Belgian identity and offers a distinctive acid-forward depth that pairs with seasonal creations, enhancing the overall dining experience.

• Wine & Champagne Pairings: A central element of the dining experience is a curated program of wines and champagnes. This beverage focus complements the seasonal and local ingredients, providing thoughtful pairings that elevate flavors and textures on the plate. The emphasis on wine and champagne underscores the restaurant's dedication to refined, expressive dining through well-chosen vintages.