Caudalie

Caudalie presents generous, gourmand cooking. Wine is central to the concept: sommelière Manon Moullet curates carefully chosen pairings and the cellar mixes bottles from large domains and small producers. The team regularly organises special evenings dedicated to a winemaker or a region, pairing exclusive menus with focused selections. Cheese is sourced from local specialists — fromagerie Caseus is featured — and some menu items carry optional supplements. Caudalie has been recognised as SELECTED by the Michelin Guide. The dining room is contemporary and intimate, set in the historic centre of Liège’s Carré. The space offers an elegant yet relaxed service style led by the sommellerie and front-of-house team. Contemporary French cuisine focuses on precise, creative plates that showcase noble seasonal products and subtle sweet-and-salty combinations. Young chef Simon Poletto leads the kitchen. Specialities include barbue with cauliflower, almond and pineapple; presa ibérique with chorizo and pepper; line-caught pollock (lieu jaune) with leek, nori and fish roe; the Menu de Mars tasting menu; and a lunch formula featuring Uruguayan entrecôte.