The story
La Table de Manon in Durbuy distinguishes itself through a thoughtful approach to Alsatian-Breton cuisine, merging two distinct regional identities. Chef Manon Schenck refined her technique during four years at an étoilé hotel in Plouider before launching her own venture. The seasonal menu emphasizes a constant exchange between forest harvests and Atlantic catch, with lobsters anchoring many evening services. Exact plating ensures the raw intensity of each ingredient remains visible.
David Delmas oversees daily operations using a background that spans Ardenne hospitality training and Welsh restaurant management. His recent selection as Maître d'hôtel de Belgique pairs seamlessly with Schenck's designation as lady chef of the year. Together they structure a service flow that aligns sommelier recommendations with precise course delivery. Diners notice how temperature control and glassware placement support the overall coastal cooking philosophy.
The venue fills a substantial house near the municipal boundary, featuring a shaded courtyard that frames the contemporary dining room. Large glass panels admit steady daylight while low seating arrangements encourage extended conversations. The wine selection highlights French producers, focusing heavily on Alsace appellations that complement briny seafood-focused kitchen offerings. Complementary bottles arrive from Belgian vineyards and international estates, all listed at transparent rates.
Recognition
Ambience
Details
Facebook
Instagram