The story
Sophie & Nicolas serves modern cuisine at route de Fairon 79, Comblain-la-Tour, 4180, in Comblain-Fairon, Belgium. Gault&Millau awarded the restaurant 15 points in 2026, and Le Fooding listed it the same year.
Sophie Gigot and Nicolas Septon work mainly with producers from their region, so the menus change week to week with what those growers have. The restaurant describes its cooking as seasonal and sustainable, with vegetables leading most plates.
Le Fooding's lunch opened with spring onion and nettle tempura, then white and green asparagus, the white one dressed in hay-infused beurre blanc. Roasted oyster mushrooms came with wild garlic pesto, followed by duck served three ways: breast with bitter orange sabayon, confit leg with barbecue sauce, and offal ravioli in bone broth. Dessert was a Dame Blanche ice cream sundae topped with spent grain from a local brewery in place of chocolate sauce.
Recognition
Ambience
Details
History
Sophie, Nicolas – how does your garden grow? Obsessed with micro-seasons and short supply chains, Sophie Gigot and Nicolas Septon cultivate a little world of their own, part kitchen garden, part culinary playground, in the Liège region. In their deeply welcoming space (crackling fireplace, soft lighting, a lush, green terrace), Sophie keeps the glasses topped and mood cozy, while Nicolas builds menus that put vegetables firmly in the spotlight. The proof was on the plate that lunchtime: spring onion and nettle tempura to kick things off; elegant white and green asparagus, the former scattered with bacon crumble and glossed in hay-infused beurre blanc, the latter marinated in blackcurrant leaf vinaigrette; roasted oyster mushrooms lifted with wild garlic pesto and button mushroom purée; before a thrilling, rule-breaking detour into meat with duck three ways – breast with bitter orange sabayon, confit leg with barbecue sauce, and offal ravioli in bone broth. For dessert? A Dame Blanche ice cream sundae that swaps chocolate sauce for spent grain from a local brewery, for a final flourish that left us happily floored. · Marie-Boulette Saucey
Location