4 Flavour Routes - Province de Liège Tourisme

4 Flavour Routesin Liège province

Welcome to our Flavour Routes!

Tourists for a day, daring walkers, gastronomes and gourmets with alert taste buds – we invite you to explore our beautiful province a different way!

This friendly country – which you may already know –abounds with craftsmen just waiting to immerse you in their art. Did you knowthat we are home to more and more winegrowers, and they were conquering the cultivated slopes way back in the Middle Ages – and they dream up all sorts of still and sparkling wines,just like their French, German or Luxembourgian neigh-bours? Though Herve cheese is globally renowned, and even the subject of a PDO, it finds itself having to share the best tables with others of its fellow Walloon products, which are be-coming more and more numerous and are very tasty, too...Our innovative brewers create magnificent beers – brown,blond, fruity – which are the country’s pride in competitions through-out the world. We have no shortage of chocolatiers, either: they have been offering you the most exquisite combinations and sumptuoustextures for a number of years – and they are also among the most enterprising...

The Tourism Federation of the Province of Liège undertakes to showcase them – the chocolatiers themselves, their art, their passion, their precision. We invite you to come and meet them! Step through their doors, enter their stores, take part in their workshops! Discover the art of pralines, create your brew, use a cheese vat, gather in the grape harvests! Get inspired and re-energise! Our artisans are remarkable people who deserve all our encouragement and our greatest respect..

On the following pages, you will find four routes that will lead you where your fancy takes you, to our best creative producers. However, these pages will also reveal museum concepts or the events they have organised...

Enjoy exploring, enjoy sampling and tasting, enjoy the work-shops!

The Chairman of the Tourism Federationof the Province of Liège

Provincial Deputy

Editorial4 routes and 5 senses – an impassioned province opens its doors to you!

Wine RouteDiscovery tours and grape harvests: sign up! ........................................ p6 A gentle walk up and down the vine-covered slopes, featuring surprise winegrowers .. p8

Cheese Route Discover a PDO that’s the pride of its region! ...................................... p34Between Pays d’Aubel and lush green vales, some enthusiastic cheese-makers ..... p36

Beer RouteA Liège Beer Lovers’ City that will bring you cheer! .............................. p63 An ancestral art that re-invents itself with each brew ............................ p64

Chocolate RouteMuseum, history, workshops, creations: chocolate that’s good! .................... p82Milk or dark, chocolate reinvents itself with each master chocolatier! ........... p84

Tours Workshops Sales * Grape Harvest PRM Access**

* Full information on sales points: www.liegetourisme.be** For more details about accessibility, feel free to contact the artisans directly

Wine Routein Liège province

Our beautiful province opens itself up to you. Tread its paths and walk on its slopes, discover the vines planted by our artisans, compare the selected grape varieties, enter into the surprising combina-tions offered to you by our winegrowers...

Did you know?Sabler or sabrer ?In the 17th century, sabler meant to down your glass in one, by analogy with the nascent metal-lurgical industry, which cast molten matter into moulds made of sand (sable). Sabrer le champagne entails holding the bottle by its body with one hand and, with the other, sliding the flat of a sa-bre blade towards the cork in one clean move: the sabre breaks the bottle’s ring, which takes the wire hood and the cork with it. At the time of the Na-poleonic conquests, cavaliers would sabre cham-pagne in a tribute to victory and women..

The Patron of winegrowersSaint Vincent, the Patron of winegrowers, is credit-ed with numerous miracles associated with wine. One of the most famous legends recounts that one day, his donkey grazed on young vines. At the fol-lowing harvest, the foot of the vine grazed by the donkey produced more than the others. Saint Vin-cent’s donkey – the first vine-pruner in history – is therefore renowned to have shown humans one of the most essential viticultural practices...

Open day and grape harvestsMost of Liège’s winegrowers are passionate, well-informed amateurs, and work on small to medium-sized domains rather than on the slopes that extend “as far as the eye can see”. They sometimes dream of living out their passion, but generally they can only set aside a few hours of their spare time for it. For this reason, sometimes they will ask you to make up a group of 10 people, or to postpone your visit until the following weekend. Here’s why some of them will have a shortage of bottles for you to sample in 2017: small-scale vineyards suffered from the late frosts and bad weather of spring 2016 more than others.Be like them: patient, smiling, attentive. And you will savour every encounter like a sip of lively, sparkling wine...

Want to take part in the grape harvests? No problem! See the practical information to find out which vineyards welcome grape-harvesters, and sign up today!

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Tours Workshops Sales* Grape Harvest PRM Access**


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1 22Clos du Beau Rosier

White - RoséChenin, Pinot Saint-Laurent, Léon Millot, Riesling

Chaussée de Waremme, 54 - 4500 [email protected]

Contact: Mr Michel BRASSEUR-DELGOFFE, +32 (0)85 23 04 38 - +32 (0)485 47 28 78

In the diminutive vineyard of this young retiree who has an equal passion for travelling – and produces around a hundred bottles, in good years and bad – there is a keenness to share 30 years of experience and enjoyment. And when tasting does happen to be on offer, there is wine produced in neighbouring vineyards available for sampling.

Tours: by appt., toute l’année - throughout the year - Rates on request - No tastingLanguages: FR - NL - EN Sale: noGrape harvests: no

Rue Lucien Poncelet, 30 - 4520 WANZE (Antheit)[email protected]

Contact: Mr Marc DEWILDE, +32 (0)472 01 79 49

In his ten years of working with the vine, Marc Dewilde has been selecting disease-resistant varieties, which en-able him to produce wine “effortlessly and additive-free”. Experience that he is glad to share in a gathering over one of his 7 vintages, or on a stroll among his 1000 vines.

Tours: by appt., 2nd Sunday in the month, €1/tasting - Tasting free of charge per 6 bottles purchasedLanguage: FR Sale: yesGrape harvests: no

White - RedPrior, Gamaret, Rondo Cabertin, Divico, Bianca, Johanniter, Helios, Orion

Clos d’Antheit 1

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43Clos de la Bouhouille

White - Rosé - SparklingPinot Gris, Schuyler, Chardonnay, Auxerrois traditional variety,

Solaris, Johanniter, Souvignier Gris

Rue Bouhouille, 86 - 4672 BLEGNY (Saint-Remy)[email protected]

Contact: Mr Nicolas FERRARA, +32 (0)498 21 88 08

At the start of the 2000s, a kindly grandfather gave away a number of vines to the proprietor of the premises who, surprised by his crop, took to growing wine. This is the story of how the Clos de la Bouhouille was born, located oppo-site Blegny-Mine, on the eastern slope of the Meuse. Ten years on, the pleasure of drinking a glass, pruning the vine, pro-ducing a surprising sparkling wine and making friends remains undiminished there. A Mediterranean flair prevails...

Tours: by appt., throughout the year - Free - Tasting by appt.Language: FR Sale: yesGrape harvests: from mid-September - Registrations start of September

Domaine Bois Marie et Hautes Vignes (AOC)White - Sparkling

Bois Marie: Riesling, Sylvaner, Chardonnay, Pinot GrisHautes Vignes: Phoenix, Bronner, Johanniter, Solaris, Gamaret, Divico

Chaussée de Waremme, 142 - 4500 HUYwww.boismarie.be - [email protected]

Contact: Mr Alain DIRICK, Mr Frédéric LEPAGE and Mr Marcel MESTREZ, +32 (0)85 25 02 39 - +32 (0)477 89 75 15

Safeguarding a piece of the histori-cal and cultural heritage of the town of Huy via the upkeep of the oldest of its vineyards, replanted in 1965: when Messrs Dirick, Lepage and Mestrez embarked on the adventure, never did they dream that they would be obtaining nearly 2000 bottles of wine per year! Since then, every tour can be suMrsd up as ¼ hour of history, ¼ hour of explaining the vine, ¼ hour of presenting the wine… and indefinite time for tasting!

Tours: by appt., Sunday mornings, from November to August - €1.50/pLanguage: FRSale: yes Grape harvests: no

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Rue Raide Vallée - 4520 WANZE (Moha)[email protected]

Contact: Mrs Bernadette LEROY-JOIRET, +32 (0)497 35 70 69

Clos de la CarrièreWhite - Sparkling

Pinot Noir, Pinot Gris, Auxerrois, Chardonnay

This very small vineyard is located in a former quarry; it is run by a woman, Bernadette Leroy, who works among the vine stocks, mows rather than weeds, practises rational cultivation and has been racking up progress for 14 years. She keeps an eye on the sky when wel-coming visitors, because in Belgium, you have to be cautious, patient... and passionate.

Tours: by appt., from June to September - Maximum 10 persons - Rates on requestLanguage: FR Sale: yesGrape harvests: no

Chemin de la Buissière, 44 - 4500 [email protected]

Contact: Mr Jean-Marie SEBA, +32 (0)85 23 37 46 - +32 (0)471 07 67 76

Clos de la BuissièreWhite

Pinot Noir, Pinot Blanc, Pinot Gris, Müller-Thurgau, Riesling, Auxerrois, Gewürztraminer

The Séba family has lived in the St-Hilaire district since the 16th cen-tury, in a continuous line. That’s to say, its roots are anchored in the soil and viticultural tradition of a district whose hills have been planted with wines “since the beginning of time”! Today, the Clos produces two white wines: one light and fruity, the other characterful and full-bodied, its main ingredient being Pinot Noir (vinified as a white).

Tours: by appt., from June to September - Maximum 20 persons - €2/p - Tasting includedLanguages: FR - NL - EN - ESSale: yesGrape harvests: no

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Rue Général Thys, 30 - 4607 DALHEMwww.dalhem.eu - [email protected]

Contact: Mr Bart NYSSEN, +32 (0)485 08 86 60

Domaine Château DalhemWhite - Red - Rosé

Cabernet Jura, Neûr Péry, White Péry, Chenestre, Solaris, Wixhou

According to its proprietor, this do-main is “a natural terrain with vines (al-beit 4,500) on it, rather than a vineyard in the strict sense”. Adapted to the climate and disease-resistant, the vines of the highly ecological Château Dalhem are cultivated in the most natural way pos-sible, and produce among other wines a Cabernet Jura that is evocative of Bor-deaux, and fruity in addition...

Tours: by appt., throughout the year - Minimum 10 persons - €9/p - Tasting included (6 wines)Languages: FR - NL - DE - EN - ES Sale: yes Grape harvests: no

Chemin du Larron (Fort de Flémalle) - 4400 FLÉMALLEwww.celiandre.be - [email protected]

Contact: Mr Angelo BUCCOLERI, +32 (0)496 89 10 22 - +32 (0)471 80 33 41

Domaine Celiandre White - Rosé - Red

Chardonnay, Pinot Gris, Gewürztraminer, Régent

Taken on in 2013 by Monsieur and Madame Buccoleri, the Domaine Ce-liandre is never short of surprises.Moreover, its three varieties of wine jelly won over the chocolatier Jean-Philippe Darcis, who has Dômes de Celiandre in his range.The multiple tour and tasting options sometimes lead to the attendance of the restaurant Espace Gourmand, which brings over its kitchen in order to combine its dishes with the wines produced by domain’s 5500 vines.

Tours: by appt., from November to August - €15/p (tour of the domain, the cellar and zakuskis) or €25/p (tour of the domain, the cellar, pre-dinner aperitif and dessert glasses)Languages: FR - NL - IT Sale: yes Grape harvests: mid-September - On registration - Max. 30 volunteers - Breakfast and lunch provided

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Rue Haute, 45 - 4430 ANSwww.lescoteauxdelalegia.be - [email protected]

Contact: Mr Salvatore CARVONA, +32 (0)478 57 80 20

Domaine Les Coteaux de la Légia White - Red

Pinot Noir, Pinot Gris, Gewürztraminer, Auxerrois, Merlot

The Coteaux de la Légia is an aston-ishing urban vineyard, extending across 4000 m², where 1200 vines are spread out. With a subsoil traversed by the galleries of the Légia, an underground river that fed the windmills in the 16th century, and the presence of a cave that holds plenty of mysteries, the domain is laden with history as well as all the fu-ture plans of its proprietor, who is keen on history and passionate about wine-growing.

Tours: by appt., from March to September - Minimum 15 persons – From €10/p - Tasting includedLanguages: FR - EN - IT Sale: yesGrape harvests: End of September - On registration - Breakfast and lunch provided

Rue Trokay, 9 - 4400 FLÉMALLEContact: Mr Raymond GODIN, +32 (0)4 275 19 76

Domaine Coteaux de Dame Palate (AOC)White

Pinot Blanc, Pinot Gris, Gewürztraminer, Müller-Thurgau

At 80 years old, Raymond Godin and his wife are the province’s pioneers in matters of winegrowing. Neverthe-less, they are “hardly lagging behind”: after 40 years of practice and passion, Mr Godin knows “a bit about what he’s talking about when he’s talking about vines”, and is pleased to share it, with humour, and affability, with the visitors he welcomes.

Tours: by appt., from June to September - Free - Tasting €2/glassLanguage: FRSale: yesGrape harvests: no

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Rue du Cimetière - 4540 AMAY ( Ampsin)www.leclosdugermi.be

Contact: Mr Michel GERSON, only via website

Le Clos du Germi White - Rosé - Red

Pinot Noir, Pinot GrisOrganic cultivation

Located opposite the Meuse, on a fully south-facing slope, the very small (500 m²) Clos du Germi enjoys triple protec-tion: a stone wall originating from a cemetery, bushes, and its proprietor’s unshakeable passion. Made up of Pinot Noir and Pinot Gris pruned in a double arch, the vineyard, which was estab-lished in 1999, produces, in good years and bad, 300 bottles which all share a satisfying aroma of apple compote and a crisp acidity.

Tours: by appointment onlyLanguage: FRSale: yesGrape harvests: no

Rue du Curé, 20 - 4280 HANNUT (Moxhe)[email protected]

Contact: Mr Jean-Michel HUTSEBAUT, +32 (0)475 46 50 61

Clos de la Fontaine et Clos CaillouxWhite - Sparkling

Chardonnay

Here, wine is a story of family and friendship, and a handful of vines has been turned into a playground and meeting-place as the seasons go by: “Our bottles are only there for shar-ing our passion and some moments of gross domestic happiness with the people we love! A bit of insouciance, a lot of disobedience and, as always with wine, pleasant encounters and great conversations... ”

Tours: by appt., throughout the year - €3/p - Tasting includedLanguage: FR Sale: yesGrape harvests: no

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Rue de l’Abbé, 1 - 4606 DALHEM (Saint-André)[email protected]

Contact: Mr André MONTULET, +31 (0)653 22 00 02

Domaine MontuletWhite - Red

Pinot Gris, Pinot Noir, Chardonnay, Auxerrois Rational culture

150 vines purchased almost by accident from a tree nursery in Luxembourg. Plen-ty of digging, good healthy vine stocks, lots of passion and incredible tenacity: that’s the story of the Domaine Montu-let. Enlarged, carefully nurtured, today it produces a wine that is winning over Liège-based wine merchants ... the wine that had started out under the dubious blessing of “you'll never grow wine here, on the right bank of the Meuse”!

Tours: by appt., throughout the year - Free - Tasting by appt.Languages: FR - NL - EN Sale: yesGrape harvests: from mid-October - Registrations start of September

Rue Robespierre, 5b - 4140 [email protected]

Contact: Mr Philippe LEERSCHOOL, +32 (0)475 30 39 79

Coteaux de LincéWhite - Red

Rondo, Régent, Solaris, JohanniterOrganic cultivation

“A village adventure”... Born of the desire and curiosity of three house-holds (the primary school teacher, deputy mayor and a couple of biolo-gists), the vineyard brings together the inhabitants of this village perched 260 metres above the confluence of the Ourthe and the Amblève for grape harvests every year. Everybody works in a friendly, cheerful atmosphere before gathering, when evening falls, around a long table set up between the vines...

Tours: by appt., in September - FreeLanguage: FRSale: yes Grape harvests: from mid-September - Registrations start of September

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Thier des Malades, 16 - 4500 [email protected]

Contact: Mr Jacques MOUTON, +32 (0)85 21 12 23 - +32 (0)486 78 05 34

Closerie des PrébendiersWhite

Müller-Thurgau, Auxerrois, Pinot Gris

The Closerie des Prébendiers derives its name from the prébende, the eccle-siastical tax of the Principality of Liège, and recalls the lands that were reserved by the lords so that their serfs could grow their own wine. You will learn the history of Huy viticulture, and many other things, while following Jacques Mouton among the 1000 vines of the “second oldest vineyard” of the Cité du Pontia.

Tours: by appt., from June to August - Free - Tasting €2/glassWorkshops: pruning lessons throughout the year - Practical info and rates on requestLanguage: FRSale: yes Grape harvests: End of September - Registrations start of September

Rue Henrotia, 19 - 4540 AMAY (Ampsin)http://www.horti-viti-huy.be/SOUPART-Michel.html - [email protected]

Contact: Mr Michel SOUPART WAUTIER, +32 (0)477 28 46 13

Clos du PanouWhite - Red

Régent, Phoenix, Divico, Pinot Noir, Gewürztraminer

This is a very small vineyard, three quarters of which – replanted 2 years ago – will produce wine later on. The proprietor, taking a hesitant approach at first, wanted to get to know a full cycle: from the planting of a vine to the production of the first bottles.Here, the sole thought is of private consumption – you take what nature has to offer and share what you know with visitors, who get a warm wel-come!

Tours: by appt., throughout the year - Rates on request - No tasting-guages: FR - NL - ENSale: noGrape harvests: no

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Rue aux Terrasses, 19a - 4540 [email protected]

Contact: Mr Frank DELANDSHERE, +32 (0)496 72 95 45

Clos des Terrasses White - Red - Rosé

Pinot Gris, Chardonnay, Riesling, Pinot Noir, Léon-Millot, Gamaret, Cabernet-Sauvigno MerlotOrganic cultivation

A soil of red, ferruginous shale gives the wines grown here a strong mineral-ity, somewhat comparable with that of the wines of the Jura. Frank Delandshere and his grandfather, Roger Dupont, take pleasure in cultivating 600 vines of no-ble grape varieties (“except for Gamaret, which isn’t one”) and sharing their expe-rience with visitors.

Tours: by appt., from May to August - Free of chargeLanguages: FR - NL - ENSale: yesGrape harvests: no

Rue des Anglais, 30c - 4051 CHAUDFONTAINEwww.septemtriones.be - [email protected]

Contact: Mrs Justine GALLER, +32 (0)4 266 05 15 - +32 (0)494 90 75 50

Domaine Septem Triones - GallerWhite - Red - Rosé

Chardonnay, Petite Arvine, Grüner Veltliner, Pinot Noir, Cabernet franc, Merlot, GamayOrganic cultivation

The vineyard is located on one of the slopes of Vaux-sous-Chèvremont, at the location called “la Haie du Loup”, and en-joys ideal sunshine levels throughout the day. The characteristic biodiversity of the do-main and its surroundings (sheep, cows, badgers, hares and foxes are historically present there) is reinforced by beehives and nesting boxes. Here, happiness is found by helping the crop to find its bal-ance and draw the best from the soil and environment...

Tours: by appt., preferably in May and June - Minimum 10 persons - €10/p - Tasting includedLanguage: FRSale: yesGrape harvests: in October - On registration - Limited number of volunteers

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Rue Edgar Donneux, 14 - 4400 FLÉ[email protected]

Contact: Mr Jean-Luc FRANCK, +32 (0)4 254 23 31 - +32 (0)475 76 83 32

Domaine Vignoble du Haut-RognacWhite - Red - Rosé

Pinot Gris, Pinot Noir, Pinot Meunier, Chardonnay, Dornfelder, Sieger

Here (among other languages), Wal-loon is spoken and white or red can be savoured with equal pleasure, according to the vines that were planted here al-most 30 years ago by a particularly ex-perimental predecessor.200 vines of Régent, a hybrid, also pro-vide the proprietor – a sun-lover – with an affable and welcome rosé.

Tours: by appt., from June to September - €2/glass Languages: FR - EN - ES - WALLOONSale: yes Grape harvests: from mid-September - Registrations start of September

Rue Campagne, 28 - 4540 AMAY (Ampsin)www.horti-viti-huy.be/Philippe-CHARLIER - [email protected]: Mr Philippe CHARLIER, +32 (0)85 31 69 24 - +32 (0)486 37 75 73

Clos des TroenesWhite

Johanniter, Muscaris, Villaris, Souvignier GrisOrganic cultivation

In this pocket-handkerchief-sized vineyard of 250 vines, the proprietor shares his knowledge and passion alike with visitors who drop by. A glass, sometimes, even though the very minimal production is intended for friends and relatives. And, while he doesn't envisage sale or expansion, he works “with as much thoroughness as everyone else”, meaning that every piece of advice is based on abundant research and tested and approved be-fore being divulged.

Tours: by appt., from May to September - Free tasting Languages: FR - ENSale: noGrape harvests: no

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Rue Fragnay, 64 - 4682 OUPEYE (Heure-le-Romain)www.vindeliege.be - [email protected]

Contact: Mr Alec BOL, +32 (0)4 344 00 14 - +32 (0)472 52 50 03

Domaine Vin de Liège Red - White - Rosé - Sparkling

Johanniter, Solaris, Muscaris, Souvignier Gris, Cabernet, Cortis, PinotinOrganic cultivation

The idea of a winegrowing business was born in 2011, out of the activities of the not-for-profit association La Bour-rache, a training company that oper-ates terrains on the Liège heights. Now renowned for the quality of its wines, social commitment and concern for the environment (it is certified Organic), today le Domaine Vin de Liège extends across 12 hectares, to Heure-le-Romain and Eben-Emael. And finds itself sold out most of the time!

Tours: by appt., throughout the year - Minimum 15 persons - Rates on requestLanguages: FR - NL - ENSale: yes Grape harvests: from mid-September to mid-November - Registrations at the start of September: [email protected]

Rue du Colonel Dardenne - 4608 DALHEM (Aubin-Neufchâteau)[email protected]

Contact: Mr Benoît HEGGEN, +32 (0)479 25 50 15

Domaine Vignoble Les MarnièresWhite - Red - Rosé - Liquoreux (straw wine method)

Pinot Noir, Pinot Gris, Chardonnay, Gewürztraminer, Siegerrebe

A professional in fruit cultivation, the proprietors works his 8000 vines while being mindful of terrain and grape variety. And though he hides behind a modest “in vino veritas” that sounds like an invitation, lend him an attentive ear when he talks to you excitedly about the typicality of each variety, or the best way of tasting his liquor-like wine: with a Herve cheese!

Tours: by appt., from mid-June to end of August - Maximum 10 persons - €6/p - Tasting weekend at the end of June and 1st weekend of July if the stock permitsLanguages: FR - NLSale: yesGrape harvests: no

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Rue de la Crête, 1 - 4180 [email protected]

Contact: Mr Joël PETITHAN, +32 (0)497 92 94 37

Domaine Vin des CrêtesRed

Pinot NoirNatural cultivation

When he planted 500 vines of Pinot Noir, his favourite variety,behind his Hamoir garden, he no doubt never dreamed it would be such a success. Established in the Natura 2000 zone, skilled in working in an old-fashioned way without chemical products, Joël Petithan was amazed to make head-lines in the regional newspapers, in 2016... until a reception during which he presented to the King three bottles of a vintage that was declared a suc-cess all round.

Tours: by appt., from May to August - €10/p - Tasting included - Village-produced cold cuts on requestLanguage: FRSale: yesGrape harvests: no

Did you know?Vivegnis is reputed to be the oldest vineyard in LiègeThe terms “Vieilles Vignes” or “Vieux vignobles”, which were current in the 19th century, are a cor-ruption of the expressions “in vineto”, “Vingins” or “vengnis”, which mean “in the vines”. The first mentions of vines in Liège make reference to the western slopes of the Meuse and date from 1708. Henri de Verdun had just donated to a religiousinstitution some vines that extended across the Vivegnis heights towards Sainte-Walburge and up to Herstal.

The winegrower’s craft is one of the 32 crafts in LiègeThis demonstrates its importance! The vineyards spread out over the Meuse slopes throughout the 12th and 13th centuries. An organisation bringing together winegrowers, la Corporation des Vign-erons, was recorded in the 14th century. A regula-tion of 1522, however, would show a clear fall in its numbers. Difficult working conditions and uncer-tain profits were the main causes.

Legend

Tours Workshops Sales* Grape Harvest PRM Access**


Cheese Routein Liège province

There is the beautiful Pays de Herve, the hills of Spa or the vales of Harzé, beautiful black-and-white cows, agile and mischievous goats, tender and gentle ewes, flowers and lush grass, and great cheese-makers for dreaming up a story made of hard or soft cheese, with washed rind or blue heart

Did you know?A centuries-old cheese

A study by Professor Remacle, from the Universi-ty of Liège, has traced the making of Herve cheese back to the 13th century. In the “Roman de la Rose” by Jean Renard, in 1230, there is already a mention of a “fatty and healthy” cheese.

Don’t turn it into a cheese! “En faire tout un fromage” is an expression that means “to make a big deal out of something that’s not important”, making reference to the milk (very simple) that is transformed into cheese (very elab-orate)...

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The PDO, in 1996…It’s now 20 years since Herve cheese received the protected designation of origin, a European mark. In order to be able to put this label on this cheese, there are two criteria. First of all, the cheese has to be produced and transformed in the geographi-cal area of the country of Herve, “country that has a fine smell of green grass, ripe hay and the milk of our cows”. It also has to be made this way according to ancestral, recognised know-how, often passed on from generation to generation

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Tours Sales* PRM Access**


Herve cheese

Petit soufflé au HerveServes 4

45 minutes

Ingredients:50 g butter - 40 g flour - 4 eggs - 100 g mild Herve cheese - 25 cl milk - Nutmeg - salt - pepper

Preparation:• In a saucepan, melt the butter over a low heat, blend in the flour

and allow to cook for 1 to 2 min.• Wet with the milk and stir until it begins to bubble.• Crumble the Herve cheese and allow it to melt in the mix.• Leave to simmer on a low heat. Season with salt, pepper, grated

nutmeg, then remove from the heat.• Add the egg yolks when the mix is tepid to make sure that they

don’t cook.• Beat the whites into a stiff foam.• In a large dish, fold the foam into the mix.• Grease four soufflé ramekins with butter and pour the mix into

them.• Bake in the oven for 20 min on a moderate heat.• Remove the ramekins from the oven when the soufflés have risen

and a thin crust has formed on top of them.• Serve immediately before the soufflés collapse.

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21Bergerie du Ruisseau

Rue du Ruisseau, 1b - 4500 HUY (Solières)www.bergerieduruisseau.com - [email protected]

Contact: Mrs Karin LAGNEAU, +32 (0)495 25 06 92

Having worked for several years as a vet, in 2000 Karin Lagneau realised her childhood dream: to open a sheep pen. At the head of the flock of 90 ewes (for the production of lamb), she also owns 10 adult goats which she milks every day. With their milk, she produces fresh goat’s cheeses mould-ed with a ladle, containing pepper, garlic and parsley or Italian flavours.

Tours: in season, from April to September - On booking for groups - tours open to all from 1:30 p.m. to 5 p.m. on two Sundays per month (see the website) - €2/pLanguage: FRSale: on site

Fromage frais

Bulles de lait

Rue du Broux, 7 - 4920 AYWAILLE (Sougné-Remouchamps)www.facebook.com/bulles-de-lait - [email protected]

Contact: Mrs Marjorie LEBRE, +32 (0)485 11 35 12

Marjorie Lebre is young. When she discovered that people of her genera-tion were unaware – or no longer aware – of what maquée is (a quark cheese), she decided to restore it to its noble status. Today, she produces maquée – obviously – but also “chef’s surprises”, desserts based on maquée and fruits, coffee, vanilla, chocolate or speculoos. Marjorie and her husband Daniel also have yoghurts, butter and ice creams in their range.

Tours: noSale: on site, from Monday to Thursday from 2 p.m. to 8 p.m., and from Friday to Sunday from 2 p.m. to 9 p.m., as well as via the COP, a grocery store in Ferrières that only stocks products made within a maximum radius of 40 km

Fromage frais

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Hard, floral cheese and fromage frais

Rue Geno, 2 - 4260 BRAIVES (Ciplet)www.chevrerieduperefrancois.be - [email protected]

Contact: Mr François DAVREUX, +32 (0)19 33 28 45

The adventure began in 2007, when François gave 4 goats to his wife Patri-cia, who developed a passion for mak-ing fromage frais. Today, the goat’s cheese dairy produces maquée, tza-tziki, fromage frais (natural, tomato and basil, garlic and chive, honey and walnut, red pepper, tapenade, truffles, pineapple...) but also Val Mehaigne re-fined with Botteresse, the beer from Sur-les-Bois, a cheese for which she won a gold medal.

Tours: noSale: on site, Saturday from 12:30 to 5 p.m., Sunday from 10:30 a.m. to 1 p.m., and on other days by appointment, as well as at several shops nearby (in Eghezée, Héron and Hannut)

Aux Délices de mon EnfanceFromage frais

Warrimont, 168 - 4654 HERVE (Charneux)[email protected]

Contact: Mrs Martine GERON, +32 (0)87 67 42 75

It is 25 years since Martine Geron be-gan assisting her husband on the farm, as she “always wanted to make cheese”. So, took lessons and, in 2008, launched herself into the production of maquées, natural or seasoned fromage frais – for spreading or in cubes – but also yo-ghurts (stirred or blended with fruits), ice creams and desserts. Curdling, draining, potting of fromage frais...: Martine supervises all the manufactur-ing steps.

Tours: no Sale: on site, Tuesday and Friday from 9 a.m. to 12 and from 1:30 p.m. to 5:30 p.m., Wednesday from 9 a.m. to 12, Thursday from 9 a.m. to 12 and from 1:30 p.m. to 4 p.m., and Saturday from 9 a.m. to 12 and from 2 p.m. to 5:30 p.m., as well as via several purchasing collectives (“La Ruche qui dit Oui” and “Le Cramignon”)

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Rue Halloux, 57 - 4830 LIMBOURGwww.lafermedelachapelle.be - [email protected]

Contact: André and Marianne PICHOT-DERU, +32 (0)87 76 33 66

Ferme de la ChapelleFromage frais

Very close to the town of Limbourg, the Ferme de la Chapelle has been in existence since 1979. Unsalted or salt-ed butter, maquée, crème fraîche, yo-ghurts, rice pudding, puddings, flans but also kefir: all products are made on site in an artisanal manner using the milk of a herd of Holstein cows. A little bonus: the farm has an automatic dis-penser that is open 24 hours, allowing online purchases to be picked up.

Tours: no Sale: on site, from Monday to Sunday from 9 a.m. to 9 p.m., as well as at the shop run by the producer (“La Ferme de la Chapelle”, rue Victor Brodure, 26 in Polleur)

Rue Haute Cotaie, 1 - 4530 VILLERS-LE-BOUILLET (Warnant-Dreye)[email protected]

Contact: Yves CADIAT and Anne LEGROS, +32 (0)19 56 72 85

Ferme CadiatHard cheese and fromage frais

It is less than a year since the Cadi-ats began producing cheese “to sell the milk” , the rock-bottom price of which, as is known, was not generat-ing business for farmers. Neverthe-less, the Cadiats bounced back: they offer a Gouda-type, firm cheese in the varieties natural, wild garlic, fen-ugreek and Léopold 7 beer (the cheese is washed in vats of beer), and they have just taken on an employee for one day a week to take care of it.

Tours: noSale: on site from Monday to Saturday from 5 p.m. to 7.m.

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Rue Elvaux, 111 - 4650 [email protected]

Contact: Mr Joseph COLYN, +32 (0)478 50 11 97

Ferme ColynSoft cheese with a washed rind

Joseph Colyn launched himself into the production of Herve cheese in 1983, with his wife Simone. Joined by their two sons, Stéphane and Jean-Christo-phe, today they produce around 20,000 Herve cheeses per year, in a mild or spicy version, but also butter and other dairy products. The family’s pride? A cheese “with a soft consistency and washed rind” ripened directly on the farm in 4 to 6 weeks.

Tours: noSale: on site, from Wednesday to Friday from 9 a.m. to 5 p.m., and Sat-urday from 9 a.m. to 12:30, at the Maison du Tourisme du Pays de Herve and via two wholesalers, Real (in Battice) and Camal (in Barchon)

Rue des Carmes, 47 - 4630 SOUMAGNE (Ayeneux)www.facebook.com/duysensbenoit68 - [email protected]

Contact: Mr Benoît DUYSENS, +32 (0)477 41 00 40

Ferme du Chemin ChâtaigneSoft cheese, hard cheese and fromage frais

At the Ferme du Chemin Châtaigne, sheep’s milk, but also goat’s and cow’s milk from the region, is used by Benoît Duysens to make his cheeses. In total, a dozen fromage frais, soft or hard chees-es, ripe, natural, with herbs or spices, several of which have won awards. The establishment also offers special parcels for fondue or raclette, as well as other farm products such as eggs, chickens, rabbits, and juices made from fruits from the orchard...

Tours: no Sale: on site and at several cheese shops in the region

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Au Clocher, 14 - 4190 FERRIÈ[email protected]

Contact: Mrs Marie-Madeleine RIXHON-MORTEHAN, +32 (0)86 40 00 75

Ferme de la HouseFromage frais

It’s now more than 100 years since the Rixhon family started running this list-ed farm, just opposite the church, and a few decades since the family took on its ownership. Marie-Madelien Mortehan, whose late husband represented the 3rd generation of Rixhons, now works with her son. Though the farm only produced butter and maquée for a while, Ma-rie-Madeleine has added fromage frais to the list. The organic label has been applied for for these products.

Tours: no Sale: on site, every day from 9 a.m. to 12:30 and from 2:30 p.m. to 6 p.m., as well as via the COP, a grocery in Ferrières that only offers products made within a maximum radius of 40 km

Route de Spa, 52 - 4960 MALMEDYwww.ferme-des-grandes-fagnes.be - [email protected]

Contact: Mrs Fabienne REMACLE, +32 (0)474 28 05 59

Ferme des Grandes FagnesSoft, semi-hard and hard cheese with washed and floral rind, and fromage frais

In 2014, the Remacle family refurbished the Grodent cheese dairy, an institution in the region. “We wanted to diversify, our son wanted to work on the farm, and the cheese dairy, at least 10 km away from our home, needed refurbishing...”, summarises Fabi-enne Remacle. The opportunity was there-fore seized on, and it is now more than two years since the family, assisted by a former worker from Grodent, has been producing soft, semi-hard or hard cheeses, fromage frais, maquée, butter, and more.

Tours: noSale: on site, Friday and Saturday from 10 a.m. to 1 p.m.

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Rue du Centre, 64 - 4050 CHAUDFONTAINE (Ninane)www.lafermelux.be - [email protected]: Mrs Muriel LUX, +32 (0)4 368 85 48

Ferme LuxFromage frais

Basic farm products are found at Ferme Lux: “the milk-cream-butter tril-ogy, a synthesis of the grass grazed by the cows all year round”. The results are natural, herby or originally flavoured maquées (wild garlic, Indian or Greek flavours, walnuts and honey, onion and pepper), but also whole-milk, natural or fruit yoghurts, with classic or surprising combinations (cinnamon and raisin, ba-nana and pear, lemon and cactus...)

Tours: no Sale: on site, from Wednesday to Saturday from 10 a.m. to 6:30 p.m., and Sunday from 10 a.m. to 1 p.m.

Rue Duchêne, 12 - 4120 NEUPRÉ (Rotheux-Rimière)www.fermelarock.be - [email protected]

Contact: Mr Cyrille LAROCK, +32 (0)4 372 04 75

Ferme LarockSoft and hard cheese and fromage frais

In 1986, Louis Larock took on the farm, which had been in existence since the 18th century. His son Cyrille resurrected the cheese manufactur-ing in 2015. Every year, he produces 2 tonnes of cow’s milk cheese, Must-sees: the Grisette, the Tomme Blazone and since this spring 2017 the Grand Charme! The farm, which has opted for biodynamic agriculture - a meth-od aimed at maximum respect for the laws of nature - also has fromage frais, yoghurts, butter and milk in its range.

Tours: noSale: open each Wednesday and Saturday from 10 a.m. to 5.30 p.m. It has notably a wide range of seasonal vegetables (40 varieties) and various, delicatessen. Adults' training courses, school for children aged from 2 to 6 and reception of groups of visitors.

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Rue de la Neuville, 3 - 4500 HUYwww.fermedelaneuville.be - [email protected]

Contact: Raphaël and Marie-Martine DE NIJS-LEKANE, +32 (0)85 21 38 07

Ferme de la NeuvilleFromage frais

Neuville-sous-Huy is a little village surrounded by woods, located just 3 km away from the centre of Huy. As for the de la Neuville farm, this is an impressive business, with brick, sand-stone and limestone buildings – put up in the 16th century – clustered around a still partially paved courtyard. In this outstanding setting, the couple make fromage frais (natural or flavoured) as well as yoghurts (natural or fruit).

Tours: no Sale: on site, Saturday from 9 a.m. to 6 p.m., at Lekane farm in Jeneffe (Thursday and Friday afternoon and Saturday all day) and at Schalen-bourg farm in Haneffe (Friday and Saturday, from 10 a.m. to 6 p.m.)

Rue de Marveld, 84 - 4850 PLOMBIÈRES (Moresnet)[email protected]

Contact: Remi HARDY and Véra RIXEN, +32 (0)87 78 61 80

Ferme de NeubemptFromage frais

Having transformed part of the fam-ily farm into a gîte, and in order to con-front the milk crisis, the Hardy-Rixens launched themselves into transform-ing the manufacture of fromage frais and maquées, but also puddings. For two years, with their friends, they have been building a second holiday let, a workshop and a shop, “in bales of hay and clay”. The whole project is due for completion in 2017.

Tours: no Sale: on site, via a self-service fridge that can be accessed during the day, as well as the Bio Shop in Eupen and at Côté Nature in Welkenraedt

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Allée de Wésomont, 10 - 4190 FERRIÈRES (Werbomont)www.bioferme.be - www.facebook.be/fromageriedesardennes - [email protected]

Contact: Mr Marc ROSEN, +32 (0)86 43 42 69

Fromagerie des Ardennes/BioFermeSoft and pressed cheese

Created in 1996, la Fromagerie des Ar-dennes is reputed for the quality of its organic dairy products, made on the basis of milk collected from neighbour-ing organic farms. The cheese dairy pro-cesses cow’s, goat’s, sheep’s cheese, or all three in combination, and has a very large range of cheeses and maquées, but also milk, from crème fraîche, yoghurts, rice pudding, and more. Its philosophy has earned it numerous awards.

Tours: no Sale: on site

Chaussée de Dinant, 15 - 4500 HUY (Ben-Ahin)[email protected]

Contact: Mr Arnaud VAN DAELE, +32 (0)85 21 38 45

Ferme de la VacheresseFromage frais

When Arnaud decided to work on the farm alongside his parents, he wanted to find his niche. The produc-tion of cheese (natural or herby fro-mage frais) or maquée inspired him. He also offers milk in bottles, butter and rice pudding, originating from the milk of the approximately one hundred cows that range around the farm. “Everything we produce is made on site: the circuit is really short here", he explains.

Tours: noSale: on site, Tuesday and Wednesday from 2:30 p.m. to 6 p.m., and Friday and Saturday from 9:30 a.m. to 6 p.m., as well as at several cheese shops, butchers and grocery stores in the region

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Grand-Rue, 124 - 4845 JALHAY (Sart-Lez-Spa)www.facebook.com/fromagesart - [email protected]

Contact: Mrs Nathalie THOREZ, +32 (0)476 25 55 09

Fromagerie du SartéHard cheese

The daughter of farmers and partner to a cream producer, it was only nat-ural that Nathalie Thorez progressed to making cheese, following training completed in 2012. Today, she offers a hard, raw cow’s milk cheese, similar to alpine cheese (Gruyère, Comté, Beau-fort...). Le Sarté is recognised as a farm cheese (all stages of its manufacture are performed on the farm) and its ripening takes a minimum of 6 months.

Tours: by appt., - Minimum 5 persons - Maximum 10 persons - Free of chargeLanguage: FRSale: on site and at around forty specialist dairies (full list on the Face-book page)

Chauveheid, 47 - 4987 STOUMONTwww.fromagerie-counasse.be - [email protected]

Contact: Mr Vincent COUNASSE, +32 (0)497 74 85 57

Fromagerie CounasseOrganic fresh, soft and pressed cow and goat milk cheeses

Since 2002, the Counasse cheese factory has been producing fresh, pressed, soft, rind and washed-rind cheeses from organic milk. “It’s my pleasure to add value to the milk from my brother Philippe's farm, which has been dedicated to organic farming since 1974. I appreciate this way of working in a short cycle,” says Vincent Counas-se. In 2014, he began producing a full range of organic goat milk cheeses, both plain or with added spices.

Tours: noSale: on site, Monday, Tuesday and Wednesday from 3 p.m. to 6:30 p.m., and Friday from 4 p.m. to 6:30 p.m., as well as in numerous shops and at several markets in the region

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Rue de la Gagire, 20 - 4950 WAIMESwww.facebook.com/troufleur - [email protected]

Contact: Mrs Françoise LEDUR, +32 (0)472 21 98 94

Fromagerie du TroufleurSoft cheese

With a dairy farmer husband and the opportunity, in 2008, of taking over the cheese dairy where she had been work-ing for years, Françoise Ledur launched herself into business! Today, she offers around twelve cheeses, mostly soft and with a washed rind . The special thing about them? They are made in wooden moulds from the former cheese-maker and are ripened on boards from past times. And Françoise is convinced that that’s what gives them their character.

Tours: by appt. - €3/pLanguage: FRSale: on site, in numerous dairies in the surrounding area and in the Brussels region

Tierhof Alte KircheSoft cheese, hard cheese and fromage frais

This not-for-profit association in Kelmis, established in 1989, provides support to adults who suffer from a mental and/or motor handicap, or psychological disorders. It decided to put them to work some years later. In addition to producing cheeses, the association trains the handicapped in caring for animals, secretarial tasks and organising events on the educa-tional farm, as well as in catering in its small establishment, the Café Alte Kirche.

Tours: by appt. on +32 (0)484 81 52 92 - Minimum 5 persons - Free of charge Languages: FR - NL - DE - EN Sale: on site, at the Café Alte Kirche

Altenberger Str. 20 - 4728 KELMIS/LA CALAMINE (Hergenrath)www.facebook.com/afaf.tierhofaltekirche - [email protected] or [email protected]

Contact: Mr Harald HAMACHER, +32 (0)87 76 69 27 - +32 (0)495 10 42 89

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Varbeukel, 24 - 4850 PLOMBIÈRES (Montzen)[email protected]

Contact: Mrs Godelieve BRASSEUR-PINCKERS, +32 (0)87 78 45 64

Godelieve Brasseur-PinckersSoft cheese

Godelieve and her husband bred ewes at first, and sold their milk. Then a shep-herd friend suggested that they make cheese. Today, they produce “very mild little goat's cheeses”, whose flavour is very popular with the producer’s Dutch compatriots. “Our range comprises a dozen different cheeses, according to the seasons and tastes: cinnamon, honey and lavender, wild garlic or even home-made fig or rasp-berry jam”, explains Godelieve..

Tours: no Sale: on site, on request, as well as in nearby shops in Welkenraedt, Verviers, Heusy, Theux, Houtain-Saint-Siméon and Fléron

Sur la Commune, 14 - 4651 HERVE (Battice)www.fromagerie-du-vieux-moulin.be - [email protected]

Contact: Madeleine HANSSEN, +32 (0)87 67 42 86

Fromagerie du Vieux MoulinHerve cheese

Of the 500 farmers who were still making Herve cheese in 1950, only two remain today, and the Fromagerie du Vieux Moulin is the last one to pro-duce Herve from raw milk. Its range comprises around ten cheeses (mild, spicy, organic ...) but also maquée, butter or Gouda, according to national tradition and the requirements of cur-rent food security. His Herve cheese is the only one which was awarded the title of “Sentinelle” from the Slow Food Alliance.

Tours: comprises museum and manufacturing and maturing workshops, from February to November (by appt. or not) or on Saturdays at 2.30 p.m. (without. appt.) - min. 10 pers. - €3/pLanguages: FR - NLSale: at the Crèmerie du Vieux Moulin (rue de Herve, 169 à Battice) and at the weekly markets in Fléron, Verviers and Aubel

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Rue du Charneux, 32 - 4650 HERVEwww.herve-societe.be - [email protected]: Mr Francis Bebronne, +32 (0)87 32 18 72

Herve SociétéSoft cheese with floral, washed or mixed rind, abbey cheese

with a natural rind and raclette cheese

Established since 1986 on the site of the original dairy set up in 1934, Herve Société produces PDO Herve cheeses as well as Abbaye du Val-Dieu cheeses. In total, around thirty products are dreamt up and made by the company’s approx-imately sixty employees. “Every year, we transform the equivalent of the output of 25 dairy farms”, emphasises Francis Bebronne, Marketing Manager. A great enterprise for authentic cheeses!

Tours: noSale: at the Maison du Tourisme du Pays de Herve, at the Bio et Terroir store in Herve, and at Abbaye du Val-Dieu

Did you know?

You need to cut cheese cleverlyTo appreciate all the flavours of a cheese, you have to cut it well! Rectangular cheeses can be divided into slices or cubes. The others are always cut from the heart to the rind, in triangles.

Chill out, cheeses!Cheeses are kept in a moist, cold place, at +8°C and away from the light. The ideal thing? A cool cellar. But the vegetable box in the fridge (or any other separate compartment) will do the job very well!

Legend

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Tours Sales* PRM Access**


Beer Routein Liège province

A bit of hops here, good water there, all com-positions are possible in order to create a brew that will revolutionise an ancestral art developed on the banks of the Meuse. From the youngest to the most experienced, all our brewers ask is that you discover some tempting beers...

Did you know?Water, tea and beerDid you know that beer is the world’s most popular drink after water and tea? The biggest consumers are the Czechs, Austrians and Germans, while it is drunk the least often in India.

Good sticky beerIn the 15th century, judges would taste beer and then spill it onto a bench on which they sat down. One hour later, if their trousers stayed stuck, the beer was considered to be of good quality.

BiermuseumThe Biermuseum in Sankt-Vith, inside the Tomberg leisure cen-tre, brings together 4000 varieties of bottled beers with match-ing glasses and utensils, while bottles originating from 140 countries cover the art of brewing on the five continents. But visitors won’t be content with just looking at these treasures, as they’ll be able to sample the “Biermuseum” variety, a blonde or brown beer produced in-house.

Open on Wednesday and Thursday from 12:00 until 8 p.m., Friday from 10 a.m. until 8 p.m., Saturday from 10 a.m. until 9 p.m., Sunday from 9 a.m. until 8 p.m. (during the holidays, open every day from 10 a.m.) as well as on request.Rate: free admissionRodt 77 - 4784 SANKT-VITH (Tomberg)+32 (0)80 22 63 01 – [email protected] – www.biermuseum.be

Musée de la Bière et du PékètIn the 12th-century keep of the Avouerie d'Anthisnes, the Musée de la Bière et du Pèkèt will reveal to you all the secrets of Belgian beer: its origins, brewing techniques, and its particular aromas and flavours... and everything that makes it famous throughout the world. After the tour, tasting in the vaulted cellars of the castle. The shop offers numerous beers brewed with passion in the region. Finally, the museum organises introductory brewing lessons.

Open from Tuesday to Sunday from 10 a.m. to 6 p.m.Rate: from €2 to €5/p, with tour of the keep and castleAvenue de l’Abbaye, 19 - 4160 ANTHISNES+32 (0)4 383 63 90 - [email protected] - www.avouerie.be

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Legend

All year round, “Be a Beer Lover”

with Liège Beer Lovers’ City

Liège aims to be recognised as a “city of beer lovers”. To this end, City and brewers’ collective, dis-tributors and events organisers have devised a label in order to highlight artisans and business-es and thus guide enthusiasts towards regional, diversified and outstanding products www.liegebeerloverscity.be

.be

Tours Workshops Sales* PRM Access**


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21Brasserie de l’Abbaye du Val-Dieu

Blonde Val-Dieu (6%), Brune Val-Dieu (8%) and Triple Val-Dieu (9%).Val-Dieu de Noël (7%) and Val-Dieu Grand Cru (10%) in season

Val-Dieu, 225 - 4880 AUBELwww.val-dieu.com - [email protected] - [email protected]

Contact: Mr Alain PINCKAERS, +32 (0)87 68 75 87

It was monks who started brew-ing at the Abbey. Over the centuries, they perfected their beer production. Today, the beers brewed on the site are inspired by the monks’ original recipes, true to the tradition of beers refermented in the bottle. The manu-facturing process, which requires 6 to 8 weeks, makes it possible to obtain high alcohol contents and the com-plex aromas that make up the origi-nality of the Val-Dieu range..

Tours: by appt., - €7/p - Tasting included Workshops: noLanguages: FR - NL - ENSale: yes

Brasserie BellevauxBlanche de Bellevaux (4.8%), Black (6.3%), Brune de Bellevaux (6.8%),

Blonde de Bellevaux (7%) and Malmedy Triple (9%)

Rue de la Foncenale, 1 - 4960 MALMEDYwww.brasseriedebellevaux.be - [email protected]

Contact: +32 (0)80 88 15 40

The first beer was brewed on a for-mer farm in the village of Bellevaux, in 2006. What is the secret of the Beers of Bellevaux? The pure water of the Ar-dennes, high-quality ingredients and savoir-faire. The brewery’s beers are neither filtered nor pasteurised, but “alive”, top-fermentation, sometimes a bit cloudy. It should be noted that the son of the house, Tom, makes special vats at certain times of the year..

Tours: guided tour every Saturday and Sunday at 4 p.m. - By appt. for groups of more than 10 persons - €6p - Tasting includedWorkshops: noLanguages: FR - NL Sale: yes

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Rue Fond Méan, 6 - 4470 SAINT-GEORGES-SUR-MEUSEwww.labotteresse.be - [email protected] Contact: Mr José PONCIN, +32 (0)477 17 79 27

Brasserie La BotteresseLa Botteresse blonde (7.5%), La Botteresse ambrée (8.5%), La Botteresse ambrée au miel (honey)(8.5%),

La Botteresse brune (9.5%), La Botteresse blanche (5.4%), La Botteresse noire (10.5%), La Botteresse de Noël (Xmas)(11%), La Botteresse aux pommes (appel)(5.2%) and La Botteresse aux cerises (cherry)(6%), Sur-les-Bois blonde (7%),

Sur-les-Bois ambrée (8%), Sur-les-Bois brune (9%), Liégeoise (6%), Poirette de Fontaine (light taste of pear)(8.5%)

In May 2016, La Botteresse ambrée won the title of Best Belgian Beer of Wallonia, a real blessing for José Pon-cin, Georges Schrouff and and their apprentices. In 2017, the brewery will be celebrating 20 years and 125 years of Liégeoise 1892 beer, which it brews on the Saint-Georges premises. In the meantime, the first packs of La Bot-teresse have left for Moscow and Cin-cinnati: the new brewery’s new chal-lenge is indeed export.

Tours: by appt. - Minimum 12 persons - €7/p - Tasting includedWorkshops: noLanguage: FRSale: yes

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Brasserie Brasse & Vous5 permanent beers (Esperluette blonde (7.4%), Esperluette ambrée (6%), Légia (5%), Légia Saison (5%)

and Légia fruitée (3.5%) ; a winter beer Esperluette Gla Gla (7.5%) and, several times a year, Macadam noire (9.5%), Douglas (with Douglas fir buds) (7%)

and Toast, with a toasted taste (7%)

For 30 years, one served beers that he could not produce, while the other travelled the world in order to brew beers that he could not share. Then two and a half years ago, Bruno Bonacchelli and Luc De Bruyn joined forces in order to set up their microbrewery, where “beers various strong characters” are made. The particularity of the place: it is transformed into a bar and restaurant on Thursday (lunch and evening), Fri-day (lunch and evening) and Saturday evening.

Tours: by appt. - Minimum 10 persons - €10/p - Two tastings includedWorkshops: noLanguages: FR - NL - DE - ENSale: yes

Rue d’Alleur, 27b - 4000 LIÈGE (Rocourt)www.brasse-et-vous.be - [email protected]

Contact: Mr Bruno BONACCHELLI and Mr Luc DE BRUYN, +32 (0)4 384 84 78

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Rue des Cerisiers, 48 - 4610 BEYNE-HEUSAYwww.saintenitouche.be - [email protected]: Mr Vincent WEYTJENS, +32 (0)476 37 20 06

Brasserie de La CroixSainte-Nitouche du Verger (4.5%), Sainte-Nitouche Blondinette (6%),

Sainte-Nitouche Blanche (6%), Sainte-Nitouche Brunette (8%) and Sainte-Nitouche (9.5%)

Vincent Lacroix started out brew-ing in his garage, then he “wanted to broaden his horizons”, he confides with a laugh. He then joined forces with his friend Vincent Weytjens in order to create special top-fermenta-tion beers with refermentation in the bottle. The brewery, which produced 750 hectolitres in 2016, also creates custom beers for customers and asso-ciations. Its values? “Friendship, tradi-tion and customer satisfaction”.

Tours: by appt. - Minimum 10 persons - €8/p - Tasting includedWorkshops: noLanguages: FR - NL - ENSale: yes

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Torpah (6%), Curtius (7%) and Black (8%)

Curtius, the flagship product of this microbrewery established in the heart of the Ardent City, is barley and wheat from Hesbaye, slow fermentation, a slight bitterness and a “subliminal apri-cot nuance” that is tasted with the eyes first. It is also a gold medal in the World Beer Competition (150 breweries origi-nating from 26 countries), and the big sister of Torpah and Black, for discovery on site and through zythology courses..

Tours: From 5 to 15 persons - Booking online - €7/p - Tasting included - Brewery can be visited Thursday and Friday from 5 p.m., Saturday from 2 p.m., and Sunday from 2 p.m. until 8 p.m. with snacks (7 tapas)Workshops: practical info and rates on request Languages: FR - NL - EN - IT - Sale: yes

Impasse des Ursulines, 14 boîte 24 - 4000 LIÈGEwww.brasseriec.com - [email protected]

Contact: Mr Renaud PIROTTE, +32 (0)4 266 06 92

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Sur la Heid, 23 - 4920 AYWAILLEwww.elfique.be - [email protected]

Contact: Mr André GROLET, +32 (0)471 69 05 43

Brasserie ElfiqueDiscrète (6%), Robuste ambrée (7%) and Redoutable Triple brune (8%)

Son of a farmer, butcher by profes-sion and trained in brewing tech-niques in Canada, André Grolet took on his ancestors’ farm in order to cre-ate, produce and develop his own elix-ir and brand. He also puts his knowl-edge to the service of brews that he produces for others. In April 2016, his Redoutable Triple brune took away the gold medal at the international com-petition in Lyon and, one month later, the title of best Walloon brown beer.

Tours: by appt. - Maximum 15 persons - €7/p - Tasting includedWorkshops: practical info and rates on requestLanguages: FR - NL - ENSale: yes

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Brasserie Les Fleurs du Malt Korus (6,5%)

The latest arrival in the Liège brew-ing landscape, the “Les Fleurs du Malt” brewery marketed its first bottles in March 2016. Today, a single beer, Korus. This is a blonde “full of strength and character”, in the image of the Etrus-can helmet on its label, whose name was come up with “randomly” by the five friends and associates, who were looking for a word that was strong, pro-nounceable in all languages “and at all hours”.

Tours: by appt. - Minimum 10 persons - €5/p - Tasting includedWorkshops: practical info and rates on requestLanguages: FR - NL - ITSale: yes

Rue du Parc Industriel, 6 (au COF) - 4540 AMAYwww.korusbeer.be - [email protected]

Contact: Mr Dominique PALU, +32 (0)476 51 57 59

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Rue du Château, 21 - 4280 HANNUTwww.brasserieduflo.be - [email protected]

Contact: Mr Didier CORNET, +32 (0)493 54 23 61

Brasserie du FloFlo blonde, Flo ambrée, Flo Brune, Flo triple and Flo Fruit (from 5 to 9% alcohol

and available in bottles of 33 or 75cl as well as in barrels)

Brasserie du Flo is established in Blehen, the smallest village in Han-nut, and owes its name to the marshy location in which it is found. There, visitors will find all the stages of beer-making, from the roasting of the malt up to bottling. In addition to its own beers, the brewery also produc-es Cuvée Saint-Antoine, for the local gastronomic brotherhood of the same name. All are top-fermentation, unfil-tered and refermented in the bottle.

Tours: by appt. - From 5 to 15 persons - €5/p - Two tastings includedWorkshops: practical info and rates on requestLanguages: FR - NL Sale: yes

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Brasserie de la Gleize44 Blonde (5,5%), 44 Ambrée (6%), 44 Blanche (6%),

44 Brune (6%) and Triple (7,5%)

Passionate about beers, Bernard Renotte wanted to have his own one. So, nearly three years ago, with his wife Marianne, they got the training and em-barked on their adventure, assisted by Lory, Marianne’s daughter. The name of their beers makes reference to the “De-cember 44” museum in La Gleize and, more generally, to the history of their village, where the Germans, defeated, abandoned their tanks during the Battle of the Ardennes.

Tours: : by appt. - Maximum 20 persons - Free of charge – Tasting against payment (plates of cheeses and/or cold cuts on request)Workshops: practical info and rates on requestLanguages: FR - EN Sale: yes

La Gleize, 33 - 4987 STOUMONTwww.facebook.com/la-44 - [email protected]

Contact: Mr Bernard RENOTTE, +32 (0)472 59 21 84

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Rue Laschet, 3 - 4852 PLOMBIÈRESwww.grain-dorge.com - [email protected]

Contact: Mr Benoît JOHNEN, +32 (0)87 78 77 84

Brasserie Grain d’OrgeAubel Pure (5%), Aubel Double (6,5%), Aubel Triple (9%), Canaille (blanche, 5%),

The Pom (fruitée, 5,2%), Joup (7,5%), Brice Joup (7,5%) and Grelotte (dark Christmas beer, 9%)

Benoît Johnen first of all worked in a brewery. Then, with his wife Vivi-anne Langhor, they ran a café. “But we always said to ourselves that one day, we would make our own beer”. For a few years, they did both (run a café and brew beer), but for a short while now, they have been focusing exclu-sively on their brews and also produc-ing custom beers. A little plus: two or three times a year, they organise “food and beer evenings”.

Tours: by appt. - Public tour Saturday at 4:30 p.m. - From 10 to 100 per-sons - €6.50/p - Two tastings includedWorkshops: noLanguages: FR - NL - DE - ENSale: yes

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Brasserie de la LienneGrandgousier (5%), Lienne noire (5,50%), Lienne (7%)

and Lienne brune (8%)

Biochemist by training, specialising in brewing, and with a large space in the cottage that she had just purchased, Mélissa Résimont involved her broth-er Nicolas in the adventure in 2013. At first, the duo were producing about 20 litres; in 2016, production is reported to have been 675 hectolitres. In addition to their four permanent beers, Mélissa and Nicolas offer a special brew in a limited edition once or twice a year.

Tours: by appt. - From 10 to 50 persons - €5/p - Tasting includedWorkshops: noLanguages: FR - NL - ENSale: yes

Reharmont, 7 - 4990 LIERNEUXwww.brasseriedelalienne.be - [email protected]: Mélissa and Nicolas RESIMONT, +32 (0)80 39 99 06

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Rue de la Médaille, 17 - 4218 HÉRON (Couthuin)www.leopold7.com - [email protected]

Contact: Mr Nicolas DECLERCQ, +32 (0)478 88 25 01

Brasserie de MarsinneLéopold 7 (blonde-amber, 6.2%)

It was at the castle-farm of Mars-inne, which back in 1866 was home to a brewery managed by a certain Léopold, that Nicolas Declercq and Tanguy van der Eecken relaunched a brewing business in 2013. Their plan was visionary: to produce a beer that was going to be neutral in terms of energy, CO² emissions and pollutants within two to three years. Léopold 7 is a beer brewed on the basis of 3 grains and 3 hops, with floral aromas and cit-rus notes.

Tours: by appt., Monday, Thursday, Friday and Saturday – Minimum 10 persons - €8.50/p - Tasting includedWorkshops: noLanguages: FR - NL - ENSale: yes

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ÔPA slightly amber coloured (6%), Ô blonde (7%) and Ô Double (dark, 8%)

The first brewing experiments took place in a garage on rue de la Mer, in Pousset. “The 20-litre brews were made as a family and ended with a glass and a good meal.” Michaël then took lessons and launched himself into business on the side. The name of the brewery (and the beers) comes from the word “eau”, water, the main ingredient of beer. It is also a nod to the name of the street where the brewery is established..

Tours: by appt. - Free of chargeWorkshops: noLanguage: FR Sale: yes

Rue de la Mer, 7 - 4350 REMICOURT (Pousset)www.brasserieo.com - [email protected]

Contact: Stéphanie and Michaël MOTTOULLE, +32 (0)491 95 08 32

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Rue Muller, 93 - 4608 DALHEMwww.brasseriewarsage.be - [email protected]

Contact: Mr Dominique DENIS and Mrs Bernadette DELWICK, +32 (0)474 06 04 34

Brasserie de WarsageWarsage Blonde (6.5%), Warsage Triple (8.5%) and Warsage Brune (9%)

The artisanal beers from Warsage are made in old-fashioned style, us-ing the fourquet (an iron, copper or wooden spade, pierced in the middle, using which water is stirred with the malt to make the beer wort) over a lively flame. The brewery has special bonuses on offer: The bottling of mi-cro-brews for special occasions (an-niversaries, weddings, baptisms etc.), tasting sessions at home or even de-livery of your orders.

Tours: by appt., - €1.5/p - Tasting includedWorkshops: noLanguages: FR - NL - ENSale: yes

Did you know?

Beer-brewing but not just that...A “tegestologist” collects beer mats and all ob-jects connected with beer: glasses, bottle caps, bottles... but history does not reveal whether all the beer gets drunk before the items go on display.

The most expensive beer in the worldIn 2010, an Australian brewer created Antarctic Ale, based on ice form the Antarctic. Thirty bottles were produced and the most expensive was sold for 1850 dollars, in aid of ocean conservation.

Legend

Tours Workshops Sales* PRM Access**


Chocolate Routein Liège province

Crunchy, soft, in powder form or in bits, glossy or matt, in an Easter egg or a Christmas treat, at the heart of a caramel or hidden in a Javanais: our chocolatiers in Liège and across the province know one thing – chocolate is good all round, for absolutely all occasions...

Did you know?The smell of chocolate boosts sales in bookshopsAccording to a Belgian study conducted at the University of Hasselt, the smell of chocolate has interesting effects in bookshops. The chocolate does not prompt impulsive purchases, but puts consumers in a good mood and encourages them to take their time, chat with the bookshop owner, touch the books and look at them. The bookshops that took part in the experiment increased their sales by 22 to 40%!

A bit of history1780 saw the birth in Barcelona of the first indus-trially produced chocolate, but it was not until the 19th century that the real industrialisation of this precious delicacy began in Europe. And it is said that the chocolatiers in Turin discovered how to solidify the product, in order to turn it ... into choc-olate bars. Mechanisation, along with competition among chocolate producers, went on to lead to a continuous fall in the price of chocolate.

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La Chocolaterie DarcisTravel to the heart of chocolate while meandering through the corridors of a Maya temple, get on board the caravel of Cortés and cross the oceans to Europe: you will arrive in an 18th century bourgeois salon before immersing yourself in the ambience of the first chocolate shops at the start of the 20th century.The trail continues with a demonstration of how a chocolatier works, a description of the benefits of chocolate, and plenty of surprises...

Tours: from Monday to Saturday from 9 a.m. until 4.30 p.m. Sunday from 1 p.m. to 4:30 p.m.Rates: • Non-guided tour: €2.50/p (+ 12 years), €1.50/child (from 5 to 12 years),

free of charge for children under 5 (no booking necessary)• Adults : €8/p• Children (6 to 12 years): €6/p - Free of charge for under 6s Languages: FR - NL - DE - EN (audio guide)

Esplanade de la Grâce, 1 - 4800 VERVIERSwww.lachocolaterie.be - [email protected]: Mrs Olivia GIARRIZZO - +32 (0)87 71 72 73

Legend

Chocolat JacquesIn 1936, Antoine Jacques registered a patent for the stick of chocolate that he had just invented, an ingenious idea that is now behind a company of the Baronie group. Between the two, a story of chocolate, moulds, packaging, vending machines, and various advertisements... Come and find the collections of im-ages! And what would you say if you were told that the visit will end on a platform where you can watch the chocolatiers work-ing to delight chocolate fans?

Tours: : Tuesday to Thursday from 11 a.m. to 4:30 p.m., Friday from 11 a.m. to 3:30 p.m. Closed on Saturdays, Sundays, Mondays and public holidays.Rates: • Non-guided tour: €2.50/p (+ 12 years), €1.50/child (from 5 to 12 years),

free of charge for children under 5 (no booking necessary)• Guided tour: up to 10 persons, flat fee €35. Above 10 persons, €3.50/pLanguages: FR - NL - DE - EN

Industrie-Str. 16 - 4700 EUPENwww.chocojacques.be - [email protected]

Tours Workshops Sames* PRM Access**


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Avenue des Martyrs, 161a - 4620 Fléronwww.lesatelierschocolatpascalbedeur.be - [email protected]

Contact: Mr Pascal BEDEUR, +32 (0)4 257 53 35

Les Ateliers Chocolat of Pascal Be-deur offer cycles of 4 Thursday work-shops for discovering – or rediscover-ing – the various stages of the making of chocolate from the bean to the finished product, from pre-crystal-lisation to pralines being moulded and pressed via, for the eagle-eyed, ganaches and assembly processes... with tasting at every stage! Option of birthday parties for little chocolate fans

Tours: no Workshops: by appt., on Thursdays throughout the year, and on Wednes-days and Saturdays for children - For 4 to 30 persons - From 15 to €75/pLanguage: FRSale: from Thursday to Sunday from 10 a.m. to 6 p.m

The making of chocolate from the bean to the finished product, pralines, spreads, bars

Les Ateliers Chocolat - Pascal Bedeur

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Carré NoirOriginal chocolates, customisations, chocolate moustaches, “unicorn farts”

En Neuvice, 29 - 4000 LIÈGEwww.carrenoir.be - [email protected]

Contact: Mrs Mélanie Lemmens, +32 (0)4 232 10 13

At Carré Noir, creativity is nurtured in all directions, from flavourings to design (exclusively Liège-based) via workshop themes. Here, you will sam-ple prouts de licorne, smiles and choc-olate moustaches. You will also find a selection of bars made on the basis of original chocolates (Madagascar, Viet-nam, Congo, Caribbean) and even sub-scription options for spoiling those who deserve it from far away!

Tours: no Workshops: by appt. or according to the online events programme - For 4 to 8 persons - €40/pLanguages: FR - ENSale: from Wednesday to Saturday from 10 a.m. to 6 p.m., Sunday from 10 a.m. to 3 p.m.

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Place Jacques Brel, 8 - 4040 HERSTALwww.charlemagne.be - [email protected]

Contact: Mrs Denise COURANT BELLEFROID, +32 (0)488 00 81 80

Charlemagne Chocolatiers sprlPralines, bars, chocolate mousse, coated fruits, sugar-free chocolate

Charlemagne invented school. The chocolatiers who bear his name have done better: thanks to them, we have flavour all the way through! Once upon a time, the taste of a chocolate was found in the filling, enrobed in classic fondant, milk or white choco-late. By contrast, the process system at Charlemagne (patented more than 40 years ago) enables the making of an exquisite product, with a lingering after-taste, the flavours of which will never cease to bewitch you...

Tours: by appt. - Minimum 20 persons - €5/pWorkshops: noLanguages: FR - ENSale: by appt.

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Route du Condroz, 211 - 4120 NEUPRÉhttp://choc-a-lau.wixsite.com/chocalau - [email protected]

Contact: Mrs Laurie GOSET, +32 (0)498 64 89 79

Choc A LauSculptures, macaroons, ices, sorbets

At Laurie Goset, the happy founder of Choc A Lau, greediness is no longer a vice. Here, chocolate-sculpting is practised at all levels (beginners or ad-vanced), ranging from macaroons from B as in Barbe-à-papa (candy floss) to V as in Violette (via L as in Lacquemant). The idea behind setting up a tasting room was to give everyone the opportu-nity to indulge in the immense pleasure of a real hot chocolate...

Tours: noWorkshops: by appt. - Maximum 5 persons - €10/p, €5/p childLanguage: FRSale: from Tuesday to Saturday from 10 a.m. to 6 p.m.

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Esplanade de la Grâce, 1 - 4800 VERVIERSwww.lachocolaterie.be - [email protected]

Contact: Mrs Olivia GIARRIZZO, +32 (0)87 71 72 73

La Chocolaterie de Jean-Philippe Darcis“Bean to bar” bars and pralines, sweets, mellow chocs

La Chocolaterie is a teaching area measuring 550 m², a shop, a tasting room and an academy for making sublime pastries made in Darcis. It is also, as soon as you step inside, a world of gourmet sensations, sweet-ness and refinement: a trail with au-dio guide lasting 1 hr. 30 minutes that takes you on an exploration of the fascinating history of chocolate... As a bonus: a box of three pralines and a tour of the workshop.

Tours: from Monday to Saturday from 9 a.m. to 4:30 p.m., Sunday from 11 a.m. to 4:30 p.m. - €8/p, €6 for 6-12 years, free of charge for under 6s €6/p/group of 10 personsWorkshops: on booking - See the Académie rubric - From €50 to €105/pLanguages: FR - NL - DE - EN (tours) Language: FR (workshops) Sale: yes

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Voie de la Chocolaterie, 89 - 4651 HERVE (Manaihant-Battice)www.chocolatierdemaret.be - [email protected]

Contact: Mrs Bénédicte DEMARET, +32 (0) 87 67 50 06

Chocolaterie DemaretPralines, truffles, hazelnut and dark chocolate spreads,

products with no added sugar, seasonal products

Taste, flavours, aromas, subtle blends, exquisite ingredients (butter, hazelnuts, walnuts, marzipan, crème fraîche...), the whole harmonised with love, respect and passion in the form of pralines, mendiants, truffles, bars, spreads, real langues de chat, genuine fruit pastes, florentines, seasonal figurines... All sorts to make you long for chocolate... with or without added sugars!

Tours: no - Tasting room from Wednesday to Friday from 2 p.m. to 5 p.m., Saturday from 10 a.m. to 12 and from 2 p.m. to 5 p.m.Workshops: no - Languages: FR - NL - DE - ENSale: from Tuesday to Friday from 9 a.m. to 12 and from 1 p.m. to 5:30 p.m., Saturday from 10 a.m. to 12 and from 2 p.m. to 5 p.m.

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Rue Hors Château, 12 - 4000 LIÈGEwww.facebook.com/pascaledroogmanschocolatiere - [email protected]

Contact: Mrs Pascale DROOGMANS, + 32 (0)4 250 15 59

Pascale Droogmans - ChocolatièreRefined, varied, authentic, traditional chocolates

In this workshop & boutique locatedright in the historical heart of Liège, a former primary school teacher han-dles words with the same talent as chocolate: her specialities are called Éclatantes, Confidentes, P’tits Cassés, Perles rares, Épatantes (a spread con-taining hazelnuts from Piedmont)... They can all be sampled without moderation, and discovered from very close up twice a month from spring 2017 onwards.

Tours: by appt., from spring 2017 onwardsWorkshops: by appt., from spring 2017 onwards Languages: FR - DE - EN - PORSale: Thursday and Fridays from 12 to 6 p.m., Saturdays and Sundays from 10 a.m. to 6 p.m.

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Chaussée de Wégimont, 283 - 4630 SOUMAGNE et Route de Herve, 47 - 4651 HERVE (Battice)www.lafeMrschocolat.com - [email protected]

Contact: Mrs Francine BEAUFORT, +32 (0)477 62 21 57

La Femme ChocolatPralines, bars, marshmallows, fruit pastes, spreads, ices

Here – obviously – you’ll hear aboutchocolate, which is preferred over co-coa on account of its colour, flavour and lingering after-taste. Added to all kinds of sauces, and coming in all kinds of forms, it unfolds its fullest flavour in classic spreads (milk chocolate & hazel-nut or dark chocolate) and in party col-lections containing original chocolates (marzipan, coffee, hazelnuts, etc.). NB: chocolate fans will enjoy the 600 gram pots for longer!

Tours: noWorkshops: no Sale: hours depending on seasons - See the website or Facebook page (FR only)

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Rue Simon Radoux, 19 - 4000 LIÈGEwww.flocolaterie.be - [email protected]

Contact: Mrs Florence COMBLIN, +32 (0)477 18 91 22

La FlocolaterieArtisan chocolaterie, pralines, bars, spreads, mellow cakes

Have you ever heard of blond choco-late? A unique colour, a gourmet, lightly sweet taste, with notes of biscuits and a pinch of salt and a texture that melts in the mouth? This chocolate perfected by Frédéric Bau, founder of l’école du Grand Chocolat Valrhona, is sold and tasted at la Flocoterie, just like the dou-ble fermentation chocolate with fruity flavours. It’s these special chocolates that delight the young and passionate Florence Comblin.

Tours: noWorkshops: by appt. - For 3 to 6 persons - €40/pLanguages: FR - NL - ENSale: from Wednesday to Saturday from 10 a.m. to 6 p.m.

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Rue Saint-Gilles, 24 - 4000 LIÈGEwww.chocolateriefranz.blogspot.be - [email protected]

Contact: Mrs Eliane BRIMIOUL, + 32 (0)4 223 06 46

FranzCrème fraîche pralines, chocolates, marzipan, sticks, spreads, seasonal products

The Liège spirit reigns supreme in the shop in rue Saint-Gilles: the Archéoforum and the Cathedral have pralines shaped in their image, the alcohols originate ex-clusively from Liège producers (whisky in Grâce-Hollogne, pékét in Outremeuse, as befits a local product), and figures are made in-house in full-bodied chocolate (70/30) for all festivities, or at the request of the customers, who are made to feel right at home here.

Tours: noWorkshops: noSale: from Tuesday to Saturday from 10 a.m. to 6 p.m. - Closed in August

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Sticks, pralines, truffles, spreads, chocolats du Chat, collections

With a team of more than 150 employ-ees and more than 2,000 points of sale, including its own network of shops, Galler now ranks among the most inno-vative and gourmet chocolateries and family-run companies in the chocolate world. Its 40 years of chocolatey passion and joyous and generous tradition can only be discovered in-store.

Tours: no Workshops: noSale:• Galler Huy : Rue des Brasseurs, 3 - 4500 HUY • Galler Liège : Rue du Pot d’Or, 2 - 4000 LIÈGE • Galler Liège : Chocolat-Bar - Médiacité - Boulevard Poincaré, 7/K2 - 4020 LIÈGE • Galler Liers - Outlet : Chaussée de Brunehault, 600 - 4042 HERSTAL (Liers) • Galler Vaux-sous-Chèvremont - Outlet : Rue de la Station, 39 - 4051 CHAUDFONTAINE (Vaux-Sous-Chèvremont)

More information on www.galler.com

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Chaussée de Hannut, 364 - 4460 GRÂCE-HOLLOGNE (Bierset)www.lachocolaterieduhautclocher.be - [email protected]

Contact: Mrs Rita COSI, +32 (0)495 35 19 96

Chocolaterie du Haut ClocherPralines in partnership with other artisans

(Safran de Cotchia, Dr Clyde, le Roi du Cuberdon, Specul’House)

Obviously, there are chocolates that are classics. But what makes la Chocolaterie du Haut Clocher so special is an imagi-native partnership with other artisans... And the famous Elixir Chocolat, a liquor based on chocolate made according to an ancestral recipe from Southern Italy. Rita Cosi jealously guards the recipe’s secret but generously provides opportunities for tasting.

Tours: no Workshops: by appt. - For 8 to 12 persons - From €7.50 to €40/pLanguage: FRSale: from Wednesday to Saturday from 10 a.m. to 1 p.m. and from 2 p.m. to 7 p.m. – Tuesday during the festive season

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Rue de Waremme, 102 - 4530 VILLERS-LE-BOUILLETwww.chocolaterielaruelle.be - [email protected]

Contact: Mr Benoît LARUELLE, +32 (0)85 21 40 45

Chocolaterie LaruellePralines, hollow figures, little eggs, macaroons

Here, cocoa butter and crème fraîche from the authentic range are side by side with jasmine, mint, lavender, passion fruits and the astonishing association of lime – coriander. The praline collections are undergoing re-newal: a more delicate shell crackles under the bite in order to allow some subtle flavours to express themselves more fully. Undecided? Taste before buying – it’s allowed!

Tours: noWorkshops: noSale: from Tuesday to Saturday from 9 a.m. to 6 p.m.

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Rue Grand’Rue, 124 - 4870 TROOZwww.laurasgarito.be - [email protected]: Mrs Laura SGARITO, +32 (0)4 380 23 18

Chocolaterie artisanale Laura SgaritoPralines, sticks, spreads, orangettes, mendiants, bars

She created the beads of puffed ricecoated in dark or white chocolate and paired with salted butter caramel. She blended milk chocolate with L’Exclu, a beer originating from Trooz, in order to obtain a beer praline. And as her imag-ination knows no bounds, Laura Sgar-ito has also launched herself into the making of pralines with wine, cuberdon candy, Liège syrup, lacquemant, salted praline... To be discovered, with taste buds and eyes wide open!

Tours: noWorkshops: noSale: from Tuesday to Saturday from 9:30 a.m. to 6:30 p.m.

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Place du Monument, 19 - 4900 [email protected]

Contact: Mr Jean-Loup LEGRAND, +32 (0)87 77 13 56

Chocolaterie Jean-Loup LegrandPralines, truffles, mendiants, spreads, biscuits, marzipan,

fruit pastes, nougats

A chocolatier who shows off his Spa spirit at the same time as his talent! At Jean-Loup Legrand, besides around sixty traditional pralines one finds mouthfuls containing Extrait de Spa, Élixir de Spa and even a caramel-myr-tle praline bearing the city’s logo ! Not forgetting the marzipans in season, the speculoos with their delicious aromas, home-made nougats and spreads to be tasted with the eyes closed.

Tours: noWorkshops: noLanguages: FR - NL - DE - ENSale: from Tuesday to Saturday from 9 a.m. to 12:30 and from 2 p.m. to 6 p.m., Sunday from 10 a.m. to 6 p.m

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Place du Monument, 23 - 4900 SPAwww.marcbuchet.be - [email protected]

Contact: Mr Marc BUCHET, +32 (0)87 77 20 21

Macaron et Chocolat - Marc BuchetArtisanal chocolaterie, ganaches containing essential oils

and beans of all origins

Ganache containing the essential oil of poppy, an infusion of Sencha green tea, crème brûlée, dentelle de Quimper crêpe... Here, a change of scene is the order of the day, and gourmandise and craftsmanship are no empty words: Marc Buchet makes “everything he’s always enjoyed tasting, with personal variations” manifested in macaroons and chocolate.

Tours: no - Tasting room every day from 10 a.m. to 6 p.m., closed Wednes-days and ThursdaysWorkshops: by appt. - Minimum 8 personsLanguages: FR – ENSale: every day from 10 a.m. to 6 p.m., closed Wednesdays and Thursdays

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Rue Hauglustaine, 14-18 - 4834 LIMBOURG (Goé)www.chocolaterie-mireille.be - [email protected]

Contact: Mr Nicolas CARPENTIER, +32 (0)87 76 23 68

Chocolaterie MireillePralines, sticks, spreads, seasonal products

No artificial colourings or preserva-tives, no storage, no deep-freezing... But ideas, authenticity, exquisite, fresh products, and the desire to of-fer “the true taste of chocolatey bon-bons of yesteryear”- Nicolas Carpenti-er still works the butter cream the way his grandmother did 50 years ago, and claims a craftsmanship which is enjoyed with Prestige (a praline of hazelnut, vanilla crème and toasted walnuts)...

Tours: noWorkshops: noSale: from Tuesday to Friday from 7 a.m. to 6 p.m., Saturday from 7 a.m. to 5 p.m., Sunday from 7 a.m. to 1 p.m. Closed Monday

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Rue Charles Magnette, 24 et Galerie Cathédrale, 40 - 4000 LIÈGEwww.facebook.com/Chocolat-Mosan - [email protected]

Contact: Mr Dany COLSON, +32 (0)4 222 03 43

Chocolat MosanPralines (58 varieties), sticks (13 varieties)

After 25 years at the service of bak-ers and confectioners, the shop in the centre of Liège is a dream that Dany Colson shares with his customers: to the traditional sticks, classic pralines and seasonal collections (morsels with foie gras, coconut curry milk, Szechuan pepper...) he has added 18 sorts of mac-aroons (9 small, 9 large), 7 varieties of cupcakes, home-made speculoos and ices in season. A dream whose address is jealously guarded by gourmets...

Tours: noWorkshops: noSale: from Tuesday to Saturday from 10 a.m. to 6:30 p.m., Monday from 1 p.m. to 6:30 p.m.

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Rue de l’Estampage, 6 - 4340 AWANSwww.benoitnihant.be - [email protected]: Mrs Chanel GOBERT, +32 (0)4 227 16 39

Benoît Nihant - chocolatier et cacao-févierTop-of-the-range chocolates, from the bean to the bar

Benoît Nihant belongs to the very exclusive circle of chocolatiers (around ten in the world, of whom two in Belgium) who make their choc-olate based on beans. After choosing them at plantations that share his concern for excellence, he gently tor-refies them, crushes them method-ically, shells them patiently, breaks them and de-husks them lovingly. Each batch produces a unique collec-tion in a limited edition.

Tours: by appt., Monday from 2 p.m. to 4 p.m. while the chocolatiers work, Wednes-day from 6:30 p.m. to 8:30 p.m. (briefer tour, in-depth tasting) - Minimum 10 per-sons - €38/pWorkshops: noLanguage: FR Sale: from Monday to Friday from 10 a.m. to 5 p.m.

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Chaussée de Heusy, 203 - 4800 VERVIERSwww.maisonsaive.be - [email protected]

Contact: Mr Christophe SAIVE, +32 (0)87 22 45 00

Maison SaiveA choice of around 90 sorts of pralines, including about fifteen with a very specific taste

Jamaica hot pepper, basil, lavender, tomato, tonka bean, rose petals, Plo-quette beer (Verviers), lime, Cayenne pepper or Espelette pepper... Here, the tastings evoke journeys, short or long, but always packed with sensations. The home-made pralines – like the sticks, bars and spreads – present so many outstanding moments. With our with-out sugar, but always with happiness!

Tours: noWorkshops: noSale: from Tuesday to Saturday from 9 a.m. to 6 p.m.

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Rue Lieutenant Jungling, 29 - 4671 BLEGNY (Barchon)www.chocolaterie-schonmacker.be - [email protected]

Contact: Mr Bernard SCHONMACKER, +32 (0)4 387 72 43

Schonmacker - Chocolaterie artisanaleArtisanal chocolate, spreads, pralines, sticks...

Craftsmanship (every stage of the production is manual) rivals imagi-nation in this workshop in Barchon. Besides the traditional sticks and pra-lines, the proprietor enjoys working special chocolates (Vietnam, Brazil), while the astonishing flavours (gin-ger, chilli, salted butter caramel, rose, Limoncello or saffron) blend delicately with the powerful taste of chocolate from sustainable agriculture.

Tours: no Workshops: : by appt. - For 6 persons minimum - €50/p/moduleLanguage: FRSale: from Tuesday to Saturday from 10 a.m. to 12:30 and from 1:30 p.m. to 6 p.m. - 24-hr vending machine for packs of pralines in the car park

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Rue des Fusillés, 1a - 4607 DALHEM (Berneau)www.didiersmeets.be - [email protected]: Mr Didier SMEETS, +32 (0)4 379 55 71

Didier Smeets - ChocolatierExported chocolates, pralines and exquisite pastries, chocolaterie products

At this young chocolatier who is al-ways in search of individual flavours (his salted butter caramel won at the In-ternational Chocolate Awards 2015), se-lections of unheard-of spices or surpris-ing combinations, the word “artisanal” takes on all its meanings. The cream, butter and honey come from the neigh-bouring Fourons, the chocolate is trans-formed by a Vietnamese craftsman, and the tours and lessons are orchestrated by the boss.

Tours: by appt., for groups of 15 persons - €6/p - For schools €5/p - Tasting room from Tuesday to Saturday from 9 a.m. to 6 p.m.Workshops: €35/p - Tasting includedLanguages: FR - NL - ENSale: from Tuesday to Saturday from 9 a.m. to 6 p.m.

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Rue de la Mairie, face au n° 23 - 4500 HUY (Tihange)www.taratata-caramel-chocolat.com - [email protected]

Contact: Mrs Laurence DEVILLERS, +32 (0)485 76 97 28

Taratata Caramel et ChocolatPralines

Earth and Pebbles. Marc de Huyand dark chocolate, milk chocolate and Saint-Mengold beer: at Taratata Caramel et Chocolat, Huy roots are proclaimed far and wide. But there is also work done with individual co-coas, aromatic fruits, precious spices as the seasons go by and themed col-lections, as well as scented ices and delicious drops for gourmets who are nostalgic for childhood flavours.

Tours: noWorkshops: noSale: from Wednesday to Saturday from 2 p.m. to 6 p.m. Online orders

Did you know?

A praline was first of all a bon-bon madeout of a toasted almondOriginally, in the 17th century, the praline was a bon-bon made out of a toasted almond in boiled, flavoured or coloured sug-ar. Clément Jaluzot, its creator, a cook to Marshal Plessis- Pras-lin, named it after his commander, before selling it at his own confectioners “Au Duc de Praslin” in Montargis, in France. The praline then underwent various transformations. Crushed and ground, it became the “pralin” used in pastry-making. Mashed and blended with chocolate in order to form praliné, it gave rise to the Belgian praline in 1912.

Chocolate comes from AmericaWhile the Maya were the first to grow the cocoa-tree in order to make a bitter drink out of it – “tchocoatl” –, Christopher Columbus was the first European to taste it in 1502. He him-self did not attach any importance to it – but that would not be the case with Hernán Cortés and his men some years later. They sweetened it by adding sugar, cream and vanilla to it, and turned it into the favourite drinks of the colonists, then the whole of Spain! Cocoa really took off from the end of the 16th century and then spread throughout Europe.

Legend

Tours Workshops Sale* PRM Access**


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4 Flavour Routes in Liège province © 2017 A publication by the Tourism Federation of the Province of Liège (FTPL)

Responsible publisher: Province de Liège - place Saint-Lambert, 18a - B - 4000 Liège

Author: Company Writers - Bernadette Pâques Collaborators: FTPL - Virginie Clairedent - Yesmina Hantout

- Patrice Legros - Bégonia Barrero Photography: FTPL - Patrice Fagnoul - Getty images - Divers producteurs

Layout / Graphic design: FTPL - Justine Fréhisse Printing: Excelleprint - Stavelot

Distribution and deposit: Jacques Dierickx

ISSN 0033-1872 /02-2017Information gathered as at 15/12/2016

The information in this brochure is likely to be amended; it is therefore provided for indicative purposes. The Tourism Federation of the Province of Liège can not be held

responsible for the information..

FormI am a (check the appropriate box)O Winegrower 0 Cheese-maker 0 Brewer 0 Chocolatier O Other : Family name: ........................................................................... First name: .............................................................................Name of your business: ................................................................Address: ...........................................................................................................................................................................Telephone : .............................................................................E-mail : ................................................................................

Send us this form by post to Fédération du Tourisme de la Province de Liège, place de la République Française 1 - 4000 LIÈGE or by e-mail to [email protected]

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