The prestigious yellow bible of gastronomy, Gault&Millau, has just unveiled the 23rd edition of the Belux Guide. Among the 2026 award-winners, several Walloon chefs received top distinctions.
Highly anticipated each year by food lovers, the Gault&Millau 2026 Guide has arrived in bookstores, revealing its winners.
In 2025, anonymous inspectors visited the finest restaurants in Belgium and Luxembourg, resulting in a guide featuring more than 1,340 addresses, including 153 new entries and 166 establishments on the rise.
Among the chefs and restaurants that stood out, several Walloon establishments earned special recognition.
First, the title of “Young Chef of the Year” for Wallonia was awarded to Basile De Wulf (Basile Cuisine Gourmande in Perwez). “Basile De Wulf, 31, brilliantly embodies the new generation of Walloon chefs. A Ter Duinen graduate with international experience and a former member of Christophe Hardiquest’s brigade, he has patiently shaped his culinary universe. We have closely followed his progress as he transformed his bistronomic cuisine into a more gastronomic expression, without ever sacrificing indulgence. Now settled in a beautiful manor, he delivers an author’s cuisine that is clear and sincere, rooted in the seasons. His already-iconic dessert — a three-vanilla dame blanche with warm chocolate espuma — perfectly captures his style: nostalgic, precise, and deeply generous. His title as Young Chef of the Year 2026 for Wallonia confirms his talent,” write the Gault&Millau inspectors.
“It is of course a great honour to receive the Young Chef of the Year award for Wallonia. This distinction is, for me, a wonderful recognition of the work accomplished together with my entire team, as well as an extra motivation to continue evolving, creating, and offering sincere, committed cuisine,” says Basile De Wulf. “What defines my cooking above all is flavour — bold and authentic. I always strive to create dishes that tell a story and evoke emotion.”
A restaurant in his childhood home
Another eagerly awaited distinction is the “Remarkable Newcomer of the Year” award. For Wallonia, it goes to Coquo in Bierwart, rated 13.5/20 with two toques. “This reward is a wonderful birthday gift, arriving just two days after our first anniversary. It’s encouraging to receive such recognition — it shows our work is being noticed by professionals of taste. Even though the restaurant has been running very well since the beginning, this award shines a spotlight on us and helps fill the last remaining tables throughout the week,” says Chef Corentin Lonnoy, who opened the restaurant in his childhood home.
“I always wanted to settle in this house, to keep alive this family home where people have always gathered around the table. After eight years at Le Comptoir de l’Eau Vive (Pierre Résimont’s second restaurant, two Michelin stars), I hope to offer cuisine that is both generous and refined, with occasional surprising touches. We work a lot on textures — essential to indulgence in my view. Our sauces are slowly reduced to concentrate as much flavour as possible. I strive for craftsmanship that is honest and sincere. We bake our own bread, and the menu is compact while offering a choice of three starters, three mains, and several desserts,” explains Lonnoy.
Several other Walloon restaurants were also recognized. The “Pleasure Award of the Year” went to Le P’tit Gaby in Hannut. The title of Best Italian Restaurant of the Year was awarded to Mona Lisa in Yvoir. Enishi by Toshiro in Waterloo won Asian Restaurant of the Year. La Grappe d’Or in Arlon received the award for Cheese Experience of the Year. The title of Artisan of the Year went to Stefan Jacobs of Hors-Champs in Gembloux. Finally, Discovery of the Year was awarded to Flacon in Nivelles.
The Gault&Millau Guide also features an H!P selection, highlighting trendy and stylish restaurants that emphasize concept and atmosphere while meeting Gault&Millau’s quality standards.
For 2026, the Walloon winner in this category is Pépin in Liège.
Plenty of inspiration for your next culinary journey through Wallonia.
Isabelle Anneet (AWEX)
