Le Pavillon Du Vieux Chateau - Modave

We went with family, lunch, the time being of the party we have after a few perpeties could enjoy the terrace located near the hoyoux. after the aperiod we ate the half lobster grilled a delight and then the speciality of the house trouts more than 5 kinds, I opted for the river trout behind the sublime scrays) then the mellow desserts with chocolate a feast the coffee and push it offered by the house) the all watered with white wine recommended by the boss. the frame is very well and the cuisine as we love refined and the terroir we will return it is on the last but not least the honest price about 50 euros per pers

Nice little restaurant. very kind service. quite fine and hearty cuisine, nothing to do with the preparations of some modern restaurants, however enough to taste the day. Some plates are quite dizzy. Too bad it is the same cream sauce that is served with all dishes. I'll probably go back there someday, but not especially. date of visit: 13/11/2005.

First experience of this restaurant and fully satisfied. very fresh products, pleasant, refined cuisine, with a very good service .manger on the lawn by the river with the sun of the part and the noise of the water is a real ravishing. Small mignardises, a half lobster at the entrance, a lemon sorbet at the cornercoin zizi, a rotary duck with lavender honey, the chocolate marrow with the proper choice of wines, all for less than 100 euros.

Thanks simply for this welcome, this simplicity, this kindness, these attentions. Thanks for this kitchen, able to highlight local products, to improve them for our greatest happiness. from a taste and cooking point of view, everything is delicious: cooking, vegetables accompaniment, sauces, wine suggested,. originality, kitchen, service, frame. It's all pushing us back. Thank you.

What happiness. Thank you, stephanie, thank you, bennjamin! Everyone. sublimates the reception first; A real smile to start. a clear care to respect the client's request, time and explanations granted without counting. It's the stephanie ray! The plate wasn't left. thanks to its perfect knowledge of the products used and their wise choice, the young man sings the plate. Nothing too much, everything in the art and the way! from the entrance of the dessert was the top. Chief! Duck tartare or poached liver, fresh fish or melted milk lamb, cheese and lavender dessert. And I have my croquembouche! Thanks again to both for this great family moment that your feeling of welcome and good reception have been able to further improve such a vintage! You who read me, don't have much to push the door of the old castle, stephanie and benjamin will welcome you there. with art and way, certainly, but especially with the heart; because you feel that behind all these good things, there is the love of trade. but he is allied in the sense of sharing and reception that he gives his best notes! again thanks mireille and Jean-Luc bernard