d’Eugenie à Emilie
Belgium
At d’Eugénie à Émilie in Baudour, Éric Fernez works within a recognisably French culinary tradition. Butter, cream and carefully made sauces have a place in a kitchen that emphasises fresh daily preparation and cooking to order. Seasonal menus move among seafood, meat, game and vegetables, rather than fixing the restaurant around a single principal ingredient. Bread and desserts are made in-house, extending the kitchen’s approach across the meal. The restaurant stands on Place de la Résistance and resumed service in 2026 after a substantial renovation.