Peaceful and quiet
Espace Medissey / l'Eau Vive
In the green heart of the Belgian Ardennes, you will find hotel Espace Medissey, in the tiny hamlet of Bois de Villers. The five guest rooms in this modern villa are luxurious and are well appointed, including mood lighting in all rooms for your convenience. The large garden has a heated swimming pool. Inside is a fitness area with cardio equipment and a full-size pool table. Weather permitting you can have breakfast on the terrace and enjoy the beautiful view of the Maas valley. Enjoy fine dining in two-star restaurant l’Eau Vive, situated in an old 17th-century watermill only five minutes from the hotel.
Gastronomic aristocracy of Belgium
Restaurant L'Eau Vive
The two Michelin starred L’Eau Vive Restaurant is situated in an old water mill, dating from the 17th century. For many years this restaurant has belonged to the gastronomic aristocracy of Belgium. Using his passion and superb produce such as ‘king crab’ and truffles, the chef will surprise you with exquisite dishes. The trendy interior in shades of red and auburn is the ideal setting for chef Pierre Résimont’s passion for the purest possible ingredients. A pleasurable bonus in this renowed restaurant is sitting at the Table d’Hote, on a private terrace overlooking the garden. This is the perfect place to enjoy chef Pierre Résimont’s exquisite dishes. Next door to l’Eau Vive is Le Cube, an architectural gem that accommodates up to six. 20 minutes from L'Eau Vive you will find Le Comptoir where you can enjoy a simple dish with a good glass of wine.
KEY FEATURES AND SERVICES
Belgian Ardennes
Beautiful villages
Annevoie Gardens
Reviews
"Imagine yourself sitting on a terrace in the greenery, while next to you the water lapses into a river and a charming little waterfall... How romantic! The dining room and the popular table d'hôte of this converted mill (17th century) also enjoy these idyllic scenes. Here you will witness Pierre Résimont's expertise."
Michelin**
"Pierre Résimont's "Le comptoir" is never boring and unites unabatedly his open-minded gastronomy and his hospitality. The recipe is simple: a contemporary ambience, the best products, expertise and competent service."
Gault&Millau 17/20
“Cooking is about emotions.”
‘’For me, cooking is about emotions. Professional skill is the most important criterion.'' - Pierre Résimont
Host & Hostess: Pierre & Anne Résimont
Chef: Pierre Résimont