The story
Les 4 Saisons, at Rue de Bastogne 108 in Marche-en-Famenne, serves modern cuisine under chef Pascal Nisette and holds a Michelin Bib Gourmand for 2026. The house is a traditional grey stone country home on the road out of town.
Pascal Nisette took over the restaurant with his wife in May 2022. He comes from a long line of restaurateurs and previously ran Bistrot des Saveurs in Houffalize. He oversees the transformation of each product himself, and Gault&Millau scores the kitchen 13 for 2026, noting how it joins tradition and creativity.
Gault&Millau singles out a croquette of veal sweetbreads with white cabbage and a classic sauce façon tortue. A business lunch described by Le Fooding opened with small appetizers, then moved to roasted duck foie gras with asparagus, lemon jelly and wild garlic. Flash-seared pollack with sauce homardine followed, and a tiramisu with coffee ice cream closed the meal. The Italian-leaning dessert sits comfortably in a menu of this modern kitchen. Set menus run from the Menu du Marché to the Menu Plaisir and the Menu évolution.
Inside are several small, intimate dining rooms and a wide veranda that opens onto the terrace. Outside, a tiny Japanese garden sits beside the stone facade.
Recognition
Ambience
Details
History
good quality, good value cooking
On the main road as you leave Marche-en-Famenne, there’s a beautiful traditional gray stone country house which screams this place means serious business. From the over-the-top service to the vaguely designer furniture, the tiny Japanese garden and the type of cutlery chosen, one thing’s for certain: Les 4 Saisons, the new playground of Pascal Nisette (ex-Le Bistrot des Saveurs), is has its eye on the major guides. So it’s no surprise that there’s a prix-fixe menu. The day we went, the business lunch at almost friendly prices started with a festoon of appetizers (savory bacon cake, ham hock croquette, creamy cauliflower velouté with fish roe, a bitesized morsel of hand-cut steak tartare), followed by: delicious roasted duck foie gras, asparagus, lemon jelly and wild garlic; flash-seared pollack, yummy sauce homardine and melted cos lettuce; and light and airy tiramisu with coffee ice cream that gets the job done. It’s chic, precise and full of flavor. Now, time to loosen up a little? // Tony Negroni
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