Héliport is so much more than a brasserie! It is established in a picturesque castle 10km outside Liège, amidst glorious countryside that is well worth taking the time to explore. Depicted by a tapestry of old beams and snug details, it oozes character and boasts a lovely alfresco terrace for summer dining. The food is light years from your run-of-the-mill brasserie fare and while the recipes may well be traditional, Frédéric Salpetier gives each one a fascinating personal, sometimes Asian twist. He may serve calf’s sweetbread, painstakingly poached, breaded and fried in butter, with a rich parsley sauce and braised calf’s cheeks, served in an equally knockout jus, adding smoked eel and gutsy calf’s head for a final flourish. The sauces are truly out of this world. Rather than prissy, superfluous effects, Frédéric seeks to exalt each individual flavour. Traditional brasserie values are however respected in the lavish helpings. Héliport is the quintessence of innovative tradition.