Recto Verso

The story

Recto Verso Ciney: A Gault&Millau Recognised French Kitchen

The founders and their methodology

Recto Verso in Ciney operates as a focused French gastronomic kitchen where chefs Thomas Serbeniuk and Robin Van Habost direct every service. The duo founded the establishment to translate their shared culinary passion into precise monthly menus. Their approach relies heavily on regional sourcing and disciplined techniques, a methodology that recently earned them a fourteen score from Gault&Millau. Rather than chasing fleeting trends, they build cohesive tasting programs that let ingredient quality dictate the final plate.

Seasonal compositions and à la carte selections

The current menu reflects a disciplined approach to French cuisine through three structured tasting lengths or a carefully curated standalone list. Diners encounter delicate preparations like compressed cucumber scallops paired with passion fruit gel and coconut leche de tigre. A grey shrimp croquette arrives alongside pan seared duck liver and grapefruit segments dressed in parmesan sauce. Heartier orders feature free range poultry or custom selected beef cuts served with Pont Neuf potatoes.

Interior design and dining rhythm

The dining area faces an open kitchen line where guests observe plating decisions in real time. Raw timber panels and matte black framing establish a restrained backdrop for the mineral textured tableware. Soft illumination settles over each setting to encourage unhurried conversation between courses. Summer service extends onto a sheltered terrace bordered by brick walls and natural daylight.