The story
Pépin, at Esplanade Simone Veil 2 in Liège, is a French-inspired kitchen inside the Yust Hotel, rated 12.5 by Gault&Millau for 2026. Chef Justin builds a seasonal menu of shared plates, and a bar runs alongside the dining room.
Justin leads the kitchen, and the menu changes with the seasons. The dishes draw on French cooking but carry a fresher, more modern touch. The card includes shared plates, signature dishes and vegetarian options. Gault&Millau describes the cooking as honest and precise, built on quality ingredients.
Beef tartare comes with chunky fries and a chicon salad. The signature Coucou de Malines chicken is served with mussels, fennel and chive potato mousseline. Le Fooding also praised a Caesar salad split across two small plates and a pasta al ragù. Lunch is three courses for 29 euros and changes with the chef's inspiration. For dessert, the menu lists a cheesecake with apricot compote and a raspberry sorbet with meringue.
The dining room has floor-to-ceiling windows and a chrome and concrete finish. The bar sits on the other side. Cocktails include an Espresso Martini, a Mango Kaffir Margarita and a Cherry Old Fashioned. Mocktails such as the Kombu Smash and the Fig Cooler are also on the list. The wine list runs from Prosecco and Taittinger Champagne to Alsace whites and Italian reds.
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Looking for a hotel bar near Les Guillemins station? Pépin has you covered – all shiny and new, it’s outfitted in chrome and concrete, nestled inside the Yust Hotel . On one side, there’s an impressive bar where the bartender serves pitch-perfect cocktail classics (Espresso Martini, White Negroni, Mezcal Margarita). On the other, a rather sophisticated dining room with floor-to-ceiling windows provides the perfect backdrop for dishes by culinary globe-trotter Justin Wansart – ex-L’Essentiel in Temploux and Yves Mattagne’s Sea Grill in Brussels, for whom he also worked in Thailand. This time round, the chef fielded an all-star team of flavors: glistening glazed sweetbreads; a superb Caesar salad split across two small plates – crispy cos lettuce on one, Coucou de Malines chicken fillet and beautiful Cantabrian anchovies on the other, all buried under a mountain of Parmesan; tenacious beef tartare served with chunky fries and an endive salad; tempting pasta al ragù, simmered to perfection; and freshly churned vanilla ice cream topped with ganache and a chocolate crunch to finish. · Vincent Shogun
Right next to the station and the famous tram stop, this contemporary and cozy spot is perfect for those who love ‘sharing food’, based on quality products that are prepared honestly and precisely. In an intimate and cozy...
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