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And for gourmets, Dourbes is very close to excellent restaurants
(and companies who open their doors to the public )

 

Below are 3 we can recommend with no hesitation:

 
La Thièrache

Very good local dishes in a relaxed atmophere (6.4 km of Dourbes)
Chaussee de Philippeville 5660 Mariembourg-Couvin
(060 31 24 56 et fax 060 31 34 16)

Le Sanglier des Ardennes - Ardennes' wild boar
http://www.ausanglierdesardennes.be/

Another good restaurant is La côte d’or à Philippeville
http://lacotedor.com/plan.htm

In Chimay (Bailleux) : you may visit the botteling center of the famous Trappist beer and the cheese dairy of the Trappist monks http://www.chimay.com;
Reservations only for groups of a minimum of 15 persons

Brasserie des Fagnes
For groups of a minimum of 10 persons, free entrance and free visit with 10 to 15 minutes explanations + free glass of beer for every paying guest.
http://www.brasseriedesfagnes.be/

Open doors of walloon Foie Gras
(producers usually in october)
Information at l’ APAQ-W at 081 33 17 00

The farm FERME DE LA SAUVENIÈRE in Hemptine (20 km from Dourbes) is open to the public and sells delicious foie gras (duck liver) and other products from the fat duck
François and Valérie VANDENBULCKE-VANWYNSBERGHE
Chemin de Philippeville, 9
5620 – Florennes Tel : 071/66 86 08 Fax : 071/66 86 08 Mobile : 0496 49 89 59
E-mail : fermedelasauveniere@hotmail.com
Call for opening schedule

A goal for a gastronomic walk or ride: the espace Arthur Masson in Treignes (7 km by car, less by feet ) proposes to traditional foodproducts lovers: local beer, cheese, snails, mushrooms, local meat delicatesses, aperitives etc…
Please check carefully opening schedules.
http://www.espacemasson.be/index.php?page=produitsterroir

Brasserie de Silenrieux
http://users.belgacom.net/gc195540/

Tasting of the specialty "escavèche” and a visit to Olloy and the workshop of the fascinating Philippe Dumoulin, winner of the Coq de Cristal in Libramont in 2004 (by appointment : Tel & Fax: 060/39.00.35 GSM: 0474/38.80.39)
In his modern workshop, Philippe Dumoulin sells an old traditional recipe of escavèche made of eel that came from Chimay. The recipe was imported by the Spanish in the 15 th and 16 th.
www.escavir.be
There, you may not only taste escavèche, but also buy other local traditional food and beverage products such as goose liver, special chocolates, beers, snails etc….

Companies open doors:
http://www.valleesdeseauxvives.be/xml/liste_vev_fr.html?IDC=8660&LANG=fr&POSG=4&LISTE=activitecontenu
 
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