Carré d'herbes

The story

Carré d’herbes: Seasonal Cuisine in Wépion’s Green Setting

The chef and his craft

At Carré d’herbes in Wépion, Chef Damien Herbay leads a seasonal kitchen that balances refinement with everyday comfort. His professional path includes stints under Éric Briffard and at Les Forges du Pont d’Oye before he established his own space along the Meuse river. The establishment recently secured a 13.5 Gault&Millau score, validating a rigorous approach to seasonal cuisine where every component originates from scratch.

Dishes that define the table

The menu translates this dedication into memorable combinations, starting with flame-grilled sardine paired with apricot, stracciatella, and toasted focaccia. Hearty options feature slow-cooked beef cheek or a low-temperature veal quasi finished on the barbecue, accompanied by purple artichoke and miso-roasted aubergine. Sweet finales arrive as a revisited floating island or a champagne-gratinated sabayon, both crafted to highlight fresh fruit and herbal oils.

Room and atmosphere

The dining area sits within a verdant setting between Namur and Profondeville, offering a modern interior that feels undeniably welcoming. Large windows and natural materials soften the space, creating an environment where guests can linger over multi-course tastings. The layout supports unhurried conversation, allowing the food to remain the clear focal point throughout the evening.