The story
Les Plats Canailles de la Bleue Maison is a French restaurant at rue du Pont d'Oye 7 in Habay-la-Neuve, Belgium. Gault&Millau gave it 14 points in 2026, and the house is known for generous, refined French cooking served in a converted stone building.
The kitchen works bistronomic French cooking, built on fine, fresh products and straightforward dishes. The menus change with the seasons, and winter brings a truffle menu developed with the Thiry family. Gault&Millau describes the cooking as generous, authentic and refined, which matches the plates on recent menus.
A whole baby lobster, cooked in tarragon cream with seasonal vegetables and pilaf, is a house specialty tied to the Thiry family. A lobster roll arrives on housemade brioche with butter and lemon, and the restaurant also serves a pike-perch fillet in a parsley crust with white asparagus and a Parmesan cream sauce. For two, the côte à l'os (at least 900 g of Irish beef) comes grilled with herbs and fleur de sel, alongside dauphine potatoes and béarnaise. Dessert often features chocolate from Pierre Plas in Bastogne, paired with passion fruit sorbet. Vegetarian dishes are available, and the chef can adapt some plates for vegans if guests mention it when booking.
The house was built before the Second World War and bought by the current owners in 1996. Its foundations are made of blue stone, waste rock from the 17th-century forges nearby, which gives the house its name. The kitchen's philosophy is written on one of its walls. Michelin lists the restaurant as Recommended for 2026, and dogs are welcome.
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This characterful house, located between forest and river, draws you in with its generous cuisine, authentic and refined. Pike-perch fillet in a parsley crust with white asparagus and a cream sauce gratinated with Parmesan cheese, or crépinette...
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