The story
Les Pieds dans le Plat, at Rue du Centre 3 in Marche-en-Famenne, holds a Michelin star (2026) for its classic cuisine, cooked by chef Jean-Michel Dienst. The guide's note is brief: high quality cooking.
Jean-Michel Dienst has worked at the stoves for more than thirty years. The restaurant describes his approach as simple and gourmande, assumed yet creative, with French inspiration and carefully chosen premium produce. Gault&Millau scores the kitchen 15 (2026). The modern cuisine here shows mostly in the pairings, which the house says should surprise as much as they please.
Starters include pan-seared Castaing foie gras with red fruits and redcurrant jus, and lobster ravioli in the kitchen's "preferred" sauce. Among the mains are braised veal sweetbread heart, wild turbot confit in butter, and lobster served in the manner of Mère Brazier for two. A whole Bresse chicken, also Mère Brazier style, must be reserved in advance.
The cheese plate draws on the Samson valley, alongside French selections. Desserts run from a dame blanche with hot chocolate sauce to a rum baba with vanilla anglaise and candied pineapple. The house crêpes, named "Pieds dans le plat", are described as a bit like a souvenir from a French comedy.
Recognition
Ambience
Details
Location
Facebook
Instagram