Au Moriane

The story

Au Moriane, Modern French Restaurant in Liège | Gault&Millau 14

Au Moriane is a modern French restaurant at En Neuvice 55 in Liège, where Sébastien Lambert-Carabin cooks a single tasting menu. Gault&Millau scored the kitchen 14 in 2026.

A chef back from London

Lambert-Carabin started at the Héliport in Liège, then spent ten years in London. He worked at Sketch (Pierre Gagnaire), Trinity (Adam Byatt) and The Delaunay, and rose to Senior Sous-Chef in a brigade of more than 50 cooks. Au Moriane, opened in February 2020, is the restaurant of his own he had long wanted. Michelin lists it as Recommended for 2026.

The Découverte menu

French technique meets Asian and Mediterranean ideas on the plate. Flame-grilled mackerel comes with salsify, beetroot, tarragon and a dashi made from the fish bones. Langoustine is paired with cabbage and a sabayon built from the carcasses, and stuffed saddle of lamb arrives with polenta and nixtamalized apple. Dessert is a Breton sablé with green kiwi koso, cashew and shiso. Most fruit and vegetables come from the restaurant's own garden in Deigné.

The menu is 95€, with a wine pairing at 50€ or a non-alcoholic one at 35€. On Thursday and Friday lunch, a shorter formula runs at 37€ for two courses or 50€ for three.

A listed house, a deep cellar

The building dates from 1693 and stands in the historic quarter between the Meuse and the Place du Marché. Old architecture sits beside a modern renovation, and an upstairs room can be privatized. The wine list runs from François Vallois blanc de blancs to Burgundy, the Rhône and Piedmont.