l'Essentiel

A meal at l'Essentiel is an opportunity to explore an idyllic valley of the Namur countryside. A 17C tannery has been turned into an exquisite eatery dripping in cachet that boasts a romantic décor and a well-oiled front-of-house team. The establishment’s excellent value-for-money is another of its appeals. You should know that chef Raphaël Adam is nothing if not generous – you will have a choice of ten sorts of house-made bread, a huge cheese platter and a wickedly tempting lineup of fresh pastries to accompany your coffee at the end of the meal. Big-boned rich flavours are the hallmark if chef Adam, who likes to play on contrasts without ever overdoing it. Examples of his deft craftsmanship include perfectly cooked lobster with crispy sweetbread, spring veggies and a bearnaise sauce of lobster and tarragon – the house thoughtfully leaves the jug on the table! This establishment is essential for any self-respecting foodie, who may also want to treat themselves to a night in one of the guestrooms to do full justice to the experience.

• Housed in a 17th-century tannery in Temploux.
• Chef Raphaël Adam leads the kitchen with Bénédicte Adam, he began his career there and later returned as chef after working in other starred restaurants.
• The restaurant offers private rooms and can host groups from 8 to 100 people, plus a conference room for up to 40.
• There are guest rooms on site, so diners can stay overnight.

Signature Ingredients

• Lobster
• Sweetbread
• Tarragon
• Veal tartare
• Oyster
• Skrei from Norway
• Langoustine
• Blue lobster
• Veal sweetbread
• Duck
• White and dark chocolate
• Blood orange
• Ginger

Menu Options at l'Essentiel, Temploux

• Le Menu: tasting menu, dishes change with the season.
• Menu Plaisir: 4 courses, €72.
• Menu Balade: 6 courses, €90.
• Menu Affaire: €50, lunch only on weekdays and outside public holidays, wine pairing €75.
• Cheese trolley: €16.
• Dessert substitution: supplement €14.
• Menu rule: the same menu is served to the whole table, changes can add a supplement.
• Large tables: for more than six covers, the kitchen works only around a menu.
• The site notes that ingredients are not always fully listed and dishes can change.