A philosophy

Every ingredient is systematically chosen by the Chef, together with local producers. For example, a close collaboration with a vegetable garden in permaculture of 8.000m² allows us to use supreme quality products that have been monitored at every step in their growth. These crucial requirements make sure we can develop and provide a gastronomy entirely opposed to standardisation while securing an authentic experience.

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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

Le Pontager

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.

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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.

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