Le Tri Marrants - Froidchapelle

We were able to taste the bistronomial menu, composed of a amuse-bouche, entrance, dish and dessert. each dish was perfectly executed, with a quality service. for a small supplement, it is possible to replace the dessert with the custom cheese tray. We had a good evening and we highly recommend it.

Nice top view and perfect knowledge of the whole team, thx.

Sweet restaurant with a superb view of the lake of the flat size and beautiful terrace. The leader isn't the first one to come. At the end of the 1990s, the fabian santi had a well-known restaurant in charleroi, L’Amarylis, where he stole the michelin star, then he was head of O’Comme three breeze apples, then made lectures at the hotel school, etc. since then, he rolled his boss, collecting titles and affiliations; Master roast, member Euro-Toques, culinary college of france, culinary ambassador of wallonia, organisation and ocean ethics, etc. and opened the Tri-Marrants in a brand new building in 2012. it works fresh and seasonal products, highly selected. the furniture is both beautiful and comfortable, the service is welcoming and friendly. the card is short and makes you want; a unique menu, available in 3, 4 or 5 multiple-choice services. in fat, the chef points out that meat is served only blue or bleeding. I love it. gastronomy is not only about billing and supply, but also about education for good, good. we start with two mouths, a little fresh cream bisque, and a section of octopus on tomato and crushed herbs. miam. we started with the calf ris, a nice well-tighted peat and mellow in, perfect kitchen, with bread purée and well-painted mushrooms. It was beautiful. A lot of fun. In front of me, the haddock brand with the rbot and the tarragon milk that was very good. Be careful, it is served cold, which may surprise. Then we tasted the duck crust at the munster. it was festive and light, the duck in a kind of rillette, the munster in the rammael and with a parimony, the toast cut in the round, all pretty. a few herbs and accompaniment, a well balanced condiment of ripe interlaced. on the wine side, the menu is very classic, but provided. Good price. glass wines are available in the menus. for real beef lovers, we serve here a fantastic tab, cooked as it should! in the dishes, we tasted the sebaste, served with small seasonal vegetables, broccoli, carrots, small tomatoes in the oven, and cepe, with black rice. The fish was good and mellow, the sauce was very tasty. and finally the hull cooked on the hay chest, even the accompaniment of vegetables and dauphines apples with saffron and just succulent thyme; murder. The poultry was delicious, we squeezed all the ochas! the cheese trolley includes about 60 choices. superb !in dessert, red fruits, apples inflexion, on a genoese with ganache in matcha green tea. everything was good and fun, and at the end quite copied. overall a very good meal, it was good to see that in the kitchen we know how to do!

A visit to this restaurant delivered me a food poisoning and a drive with the ambulance to the emergency room to ciney's clinic. My vacation started on Saturday night and ended on Sunday morning. We had another week of vacation scheduled next week, which we've had to cancel.

Super welcome, super view, super service, excellent meal but a table in front of a rescue exit that serves as a front door with twisted air currents, it spoils the pleasure!