The best meat deserves the shortest path between the stall and the plate. This is why our butcher and chef, refrigerators and stoves are so close to each other. Meat from Belgium and the world, the best cuts, the right cooking, the ideal accompaniment; everything here leads to what you want.
Walking through the Maison Leblanc, one of Belgium’s finest meat restaurants, is like walking through continents. It is like discovering a family tradition without forgetting a few side roads, or crossing pastures that are near or far, admiring vines that are classic or new. It also means reconnecting with the certainty that quality and quantity actually go well together.our restaurant in Liège
but are born
a roaster. Brillat-Savarin
The variety of sources, our experience, rigour and creativity allow us to present you with the best cuts of meat and the widest range of preparations.
From a perfect mince to traditional Liège pudding, from Black Angus to the Wagyu, discover – while you are at it – some sixty sausage barbecue recipes and our 'Dry Aged Meat' such as the Blonde of Galicia, Normandy and Salers.
And then, there are the beautiful surprises that different origins and seasons reserve for you, as well as meat and prepared dishes that are born with them. With fine and varied meats, everything is in place to also delight you at home.Notre boucherie à Liège
Cooking is when things taste like what they are. Curmonsky
This is an amazing steakhouse: set in the partly redecorated interior of on old butchery, the kitchen and staff pride themselves on their high quality cuts ranging from Uruguayan Filet Purs, over humongous Cote à l'Os to the classic Belgian Bleu-Blanc. Side dishes and sauces were excellent too. Our group booked for dinner on a steak party, we were dressed up and already getting our drinking up, but this was no problem with the staff who were acceptive and courteous about it. An absolute must-go if you are looking for great beef in Liège.Floris P.
Het restaurant ligt in een zijstraatje, langs de slagerij. Het is modern ingericht met rode zeteltjes, en betrekt ook zijn vlees van deze slagerij, die gespecialiseerd is in allerlei soorten rundsvlees van internationale afkomst. Ik eet er een “entrecôte de Wagyu” van een Japans rund, dat echter in Australië is gekweekt. Het is uitzonderlijk lekker vlees, mooi dichtgeschroeid, met een aardappelgratin. Daarbij halve liter heel lekkere rode wijn. De service is heel aangenaam. Kortom, een unieke ervaring.Jozef A.