Saint Paulien - Auberge des Crêtes

The story

Saint Paulien - Auberge des Crêtes: Bistronomic Dining in Dinant

The Chef and Her Kitchen

Saint Paulien - Auberge des Crêtes in Dinant brings a fresh perspective to bistronomic cuisine through the dedicated hands of thirty-year-old Chef Prescilie Pauwels. She rescued an establishment that had been dormant, transforming it into a lively kitchen where honest cooking meets creative flair. Her path included early apprenticeships and a pivotal role as second chef under Stéphanie Thunus at the Michelin-starred Au Gré du Vent. That rigorous training now shapes every plate she sends out.

Standout Dishes and Approach

The menu relies on homemade preparations featuring fresh, locally sourced ingredients arranged with refined yet accessible sensibility. This bistronomic style avoids heavy sauces in favor of clean, seasonal flavors. Guests frequently encounter thoughtful combinations like the carpaccio pairing rich foie gras with crisp pear, a balance of textures that highlights the chef's creative touch. These dishes reflect a straightforward approach to flavor rather than unnecessary complexity. The kitchen prioritizes seasonal availability and clear, distinct tastes.

Room and Atmosphere

Dining takes place within an old rural inn that retains its original countryside charm. The space sits in a leafy environment just outside Dinant, offering a quiet backdrop for meals. Wooden fixtures and preserved architectural details create a warm setting for both lunch and dinner service. Visitors often note how the tranquil surroundings match the relaxed pacing of the menu.