Au Moriane – Liège

First visit to Liège and first gastronomic discovery of the city with the Au Moriane restaurant, 2 toques at Gault et Millau, located in the historic center of the city. I was immediately seduced by the location itself: the restaurant is housed in a listed house dating from 1693. The setting is truly beautiful, a blend of old stone and wood. The restaurant is bathed in a warm, natural atmosphere.

The kitchen is visible from a large glass roof, and chef Sébastien Lambert-Carabin is at the helm of the restaurant. After an apprenticeship at the Héliport de Liège, Sébastien Lambert-Carabin decided to move to London. For more than 10 years, he worked alongside top chefs such as Pierre Gagnaire and Adam Byatt. Returning to Liège in 2020, he opened his first gourmet restaurant, Le Moriane.

The chef offers a unique discovery menu for 85€ and a lunch menu for 35€ (48€ with dessert). Even though there’s no vegetarian menu advertised, I really wanted to try out chef Sébastien Lambert-Carabin‘s cuisine. Why? Because you can see from his menu that vegetables are already an important part of the menu, and that they’re not just a side dish. What’s more, I appreciate his responsible, locavore approach to cooking. Most of the fruit and vegetables come directly from their kitchen garden. The chef works in collaboration with a cheesemaker located just a few meters from the restaurant. For spirits, he buys from Watch Smell Taste, a specialist boutique next door to Le Moriane.

So I contacted chef Sébastien Lambert-Carabin to see if he’d be willing to concoct a gourmet vegetarian menu for us. We had initially decided on a 4-course menu, but once we arrived, the chef surprised us by preparing an extra course. I could tell right away that the chef had really thought this menu through, and that he took our request as a real challenge, wanting to please us!