L'Amandier

L'Amandier is a family‑run gastronomic house that was taken over by the family and relocated in 2022; it presents creative, gastronomic and gourmand cuisine through structured tasting menus — La Traversée, Le Voyage and L'Envol — and operates the neighbourhood bistronomic project Le Cyprès. Since the move it offers two guest rooms, La Glycine and L'Eucalyptus, for gastronomic stays and sources citrus from Maison Humberto in Valence. The restaurant occupies a charming historic building set within a green envelope in central Genval, offering a warm, welcoming ambience; a refined, contemporary interior blends with the old structure and the guest rooms are uniquely furnished with views over the surrounding countryside. The kitchen focuses on multi‑course tasting menus that showcase seafood — ceviche, sea bass, trout — shellfish and composed meat dishes with refined flavour pairings; menus are complemented by curated wine and aromatic water harmonies. Chef Martin Volkaerts joined his father in the kitchen in 2012, competed on Top Chef (2015) and won Gault&Millau's Best Young Chef of Wallonia (2018); the family also received Gault&Millau recognition for front‑of‑house hospitality. Specialities include bar en ceviche (ananas, dashi); truite saumonée (mousseline au safran); king crabe (poireau, citron confit); canard (carottes, kumquats); and vanille bleue (pommes, chocolat blanc).