The story
Bistrot Blaise, at Rue Porte Haute 5 in Marche-en-Famenne, Belgium, is a French restaurant that earned one Michelin star in 2026. The kitchen follows seasonal produce, and the à la carte changes with what suppliers deliver.
François-Xavier Simon, known as F-X, trained at the hotel school in Namur before working front of house at the George V in Paris. He then cooked in Joël Robuchon's kitchen and spent about twelve years with his mentor, Pierre Gagnaire. Hanna, who runs the dining room with him, came to the restaurant after years at Groupe Barrière and the George V.
The menu has moved between seafood, game, and offal. Recent dishes include langoustine seared on the plancha with pot-au-feu terrine, and a stuffed saddle of rabbit with clams and oyster leaf. The weekday lunch menu is priced at 54 €. Gault&Millau gave the restaurant 15 points in 2026 and described a warm, family-run room with simple décor.
Recognition
Ambience
Details
History
High quality cooking
Hidden down a little side street in central Marche-en-Famenne, François-Xavier Simon’s chic gourmet restaurant goes all undercover agent on us. However, a photo next to the bar reveals the hidden truth: the chef learnt the ropes under Pierre Gagnaire, and then, as if that weren’t enough, under Joël Robuchon and Anthony Genovese. It’s no laughing matter! The evening we went, the dishes fired hell for leather out of the kitchen, confirming our suspicions: frog legs in foamy brown butter, melted leeks, parmesan cream and grilled guanciale; before the Anjou pigeon which was a total knockout, with butternut squash and mango chutney, golden turnip purée and vadouvan curry blend jus, with the technical prowess of a trapeze artist; and to finish, the taste buds say yes to the blood orange and roasted pineapple dessert, with peanut praline, coconut and white chocolate – all doused in rum, Colonel-style. Delightful service. // Toni Negroni
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