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Colson

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“Everything is bon at Colson!” has been the slogan here since 1903. It’s written out on the old-fashioned facade and, judging by the line of regulars patiently waiting their turn, we believe it! In addition to the exceptional cuts of meats (Belgian veal and lamb, Duroc pork from Olives), you’ll also find your daily dose of joy: Holstein beef carpaccio seasoned with fleur de sel, Greek-style meat skewers, sausages seasoned with fennel seeds, tarragon or wild garlic, truffle ravioli and salami saltufo, Liège-style meatballs (obviously), calf’s head and vol-au-vent… But FYI! The house is still unfamiliar with credit cards. // Mireille Flocon

The hidden gem: The veal tartare prepared like a filet américain with tartar sauce (€19.50/kg).

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Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… And after conquering France, Belgium is Le Fooding guide’s latest playground!

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