Located in Florenville, in the middle of the depressing Ardennes countryside, the huge, bright red, outdated lettering which emblazons the facade of Salaisons G. Blaise sure sets the tone: here, it’s all about meat, butchered the old-fashioned way. But there’s also charcuterie, saucissons and pâtés too, all going strong since 1910. As this is the heart of the Gaume region, it’s only right that the meaty stars shining bright on the shelves of this veritable institution include the pipe guamaise (a local dry sausage) and the pâté of the same name with its protected PGI status, which looks like pâté en croûte but is more of a plump pie best eaten warm out of the oven. Of course, other unusual suggestions draw from regional reserves, like cheeses (Orval is a stone’s throw away), huge sausages or beer pâté (from Orval too). Veggie options? You’re kidding, right? // Toni Negroni

THE HIDDEN GEM: The pâté gaumais, a pie made with ground pork marinated in white wine, herbs and spices (€17 per kilo).