Between their hands
A true treasure
Regular personal contact with our suppliers have created a trust-based relationship. These local producers always provide fresh and savoury ingredients for our chef to use. They embrace this sense of excellence that is translated into each dish you will feast on… Hôtel du Moulin creates a moment of exception – every single time.
In your plate, you will find superb products provided by…
Astrid Bastin of
la Ferme de l’Ondiva
In her workshop, Astrid transforms cow and goat milk into raw milk cheese.
Manu Cransveld of
Manu offers delicious vegetables throughout the seasons, thanks to his permaculture garden.
Producers and friends
Keepers of « the good things »
The quality of the ingredients in your plate and the wish to share the treasures of our terroir with you, are of utmost importance. Therefore, we have joined forces with many local producers for raw produce. This way, we make sure to truly know the different products used and we also favour short food circuits.
These local producers embody the essence of our region and working with their products is truly an honour for us, and we take pride in sharing them with you.
André Lemaire of
la Bergerie du Fayai
Thanks to André, our menu includes delightful lamb and pigeon.
Andréas Keul from
Trained to become an « armailli » in the Valais Suisse, we can serve raw cow milk cheese, in a true Helvetian tradition.
Olivier Mathonet of
la Reine des Rivières
This fish farm produces organic smoked and salmon trouts.
Michel Maréchal of
la Ferme derrière l’Hôtel
His fresh whole milk and Irish Herreford beef will amaze you !
Jérôme Adan of
le Miel de Libomont
The little workers create unrivalled honey to sublimate our dishes.