Au Moriane

Au Moriane is a fine-dining restaurant in a renovated 1693 house in Liège’s En Neuvice quarter. It offers Menu Découverte and changing lunch formulas with optional wine or non-alcoholic pairings; the team adapts menus for dietary requirements and the house is recognised regionally (Gault & Millau) and selected by Michelin. The dining room combines historic architecture with contemporary touches, includes a privatizable upstairs room for events, and premises are fully air-conditioned and accessible to people with reduced mobility. The kitchen blends modern French techniques with Asian and Mediterranean influences into refined tasting menus; dishes are worked largely in-house and many fruits and vegetables come from the team’s vegetable garden “Au Fond des Pans” in Deigné. Chef Sébastien Lambert-Carabin trained at the Héliport de Liège, worked in London at Sketch (Pierre Gagnaire), Trinity (Adam Byatt) and The Delaunay, rose to Senior Sous-Chef before returning to Liège to open Au Moriane in February 2020. Specialties: Menu Découverte; butternut squash, blood orange, vegetal XO sauce; flame-seared mackerel, salsify, beetroot, bone dashi; grilled langoustine, shell sabayon, bacon jam; stuffed saddle of lamb, polenta, shallots; sourdough rye bread, fermented butters.