Ô De Vie

Olivier Massart is without doubt one of the most talented young chefs in the province of Liège. One of the most creative too, who also shows great respect for the environment and the health of his customers. His creative cuisine is filled with excellent products. He turns them into very eye-catching dishes. Olivier prepares his scallops in a beetroot infusion, accompanied by quinoa and a green shiso broth. Monkfish is smoked with cedar wood and accompanied by pointed cabbage and an emulsion of plum vinegar. Pigeon is cooked at a low temperature and served with paprika, sweet potatoes and parsnip.