The story
La Grappe d'Or in Arlon runs a French kitchen from a stone house on Route de Luxembourg 317, 6700 Arlon, and holds one Michelin star for 2026. The restaurant serves a single set menu, so the courses follow the seasons instead of a long card.
The kitchen works with local produce and artisans from the region. Lunch is a three-course set, while dinner runs four, five or six courses, with or without wine, beer or non-alcoholic pairings. Gault&Millau awards it 16 points and credits Clément Petitjean with cooking rooted in Luxembourgish and Belgian terroir, with flavours borrowed from further afield. Guests with allergies or intolerances are asked to say so in advance.
Recent listings include marinated mackerel with cucumber and lemon, North Sea langoustine with flat bean ragout and a cherry virgin sauce, and a roasted Limousine main course with tagette béarnaise and Auby potato gnocchi. A cheese trolley, selected and affinée by Bernard Antony and Pascal Fauville, comes before a dessert of stone fruit with a quinoa milk floating island. Dishes change with the season, so the courses you eat may differ.
The dining room is small and intimate, and the team is known for a warm welcome. Outdoor seating is available. Le Fooding, which lists the restaurant in 2026, described curved sofas circling the tables and a hushed, attentive welcome that sets the tone before the amuse-bouches arrive.
Recognition
Ambience
Details
History
High quality cooking
In 2022, after 13 years in the rural paradise of Torgny, Monia Aouini and Clément Petitjean moved their Michelin-starred restaurant to the outskirts of Tournai. But La Grappe D’Or 2.0, camped out in a big stone house along the main road with views of the surrounding prairies and fields, still plays the chic terroir-ist card. Once you get past the initial shock of the exaggerated decor (curved sofas encircling the tables, wiry clouds hanging from the ceiling), the hushed welcome, concerto of amuse-bouches and extensive menu choices all seem to scream: “Psst, you’ve entered fine dining land!” True to course, the day we went for lunch the generous four-course menu featured all of the following: a rather kitsch shaved beetroot shaped like a rose with gazpacho, fromage frais and sardine vitello; an exotic and creamy preparation of spelt wheat, octopus, vegetables and bisque; a main centered around veal, salsify, shiitake mushrooms and bearnaise sauce infused with marigolds; before a flurry of desserts, including a black olive brioche, praline cream and a pepper reduction, which didn’t taste like olives or peppers. Perhaps they just lost steam towards the end of the meal? // Toni Negroni
A characterful property in a tranquil setting where Clément Petitjean's culinary vision truly comes into its own. His cooking style is rooted in the Luxembourgish and Belgian terroir, yet enriched with flavors from elsewhere. His...
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