Au Milieu De Nulle Part•Ways
International•€€€
Au Milieu de Nulle Part, an atypical name for a restaurant that is no less so. In this place well known by all, inescapable of the Walloon Brabant, quoted 13 in the guide Gault&Millau;, the epicureans of beautiful atmospheres and atmospheres will discover the last suggestions evolving at the rate of the seasons. A stone's throw from the Butte du Lion, this restaurant exalts the art of gastronomy. In 2005, Maxence Van Crombrugge found this house, he restored it with taste and transformed it into a particularly welcoming little jewel. In the dining room, on the terrace, under the glass roof or in the flowery garden, lovers of fine gastronomy can savor the small dishes concocted by a team of young cooks who work in a passionate way, with a great modernity.
Experiences at Au Milieu De Nulle Part
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Au Milieu de Nulle Part, an atypical name for a restaurant that is no less so. In this place well known by all, inescapable of the Walloon Brabant, quoted 13 in the guide Gault&Millau;, the epicureans of beautiful atmospheres and atmospheres will discover the last suggestions evolving at the rate of the seasons. A stone's throw from the Butte du Lion, this restaurant exalts the art of gastronomy. In 2005, Maxence Van Crombrugge found this house, he restored it with taste and transformed it into a particularly welcoming little jewel. In the dining room, on the terrace, under the glass roof or in the flowery garden, lovers of fine gastronomy can savor the small dishes concocted by a team of young cooks who work in a passionate way, with a great modernity.