The Best Meal You'll Have in a Hospital

Today, I'm going to tell you about the best meal I've had in a year, heck, probably longer.  You're thinking, "Great, yet another blog post and photo album on someone's dinner that I don't care about."  More than likely, yes, but I'm going to tell you anyway.  It was that incredible.

It takes more than good food and drink to make a meal.  The truly excellent and memorable dining experience is more than what's on the plate.  The service, ambiance, pace, and the company are what make a great night out.

While there don't miss the beautiful hat rack and cane
stand.  A gorgeous work of art.

Last weekend, we stumbled upon a gem of restaurant in the Belgian Ardennes.  The town of Saint Hubert doesn't have too much to offer in the way of dining.  You can get your usual Italian, a kebab, and some overpriced raclette, but just outside the main center there is an institutional looking building that serves up seasonal dishes that won't disappoint.  Ann and Hans run L'Ancien Hopital at 23 Rue de la Fontaine, a restaurant and hotel in a renovated, you guessed it, old hospital.  The name is all that would suggest its history because there is no hint of "hospital" about the place.  Upon entering, guests with headwear are invited to hang them on an impressive rack of antlers.  What's not to love about that?  In the winter, you can sit by the fire and enjoy a house aperitif or a fine Belgian beer (two Trappists- Orval and nearby Rochefort are available) as you peruse the menu.  Then there's the amuse-bouche composed of some seasonal selections.  In the winter, you may be served some wild boar and warm spiced yellow beet juice.  Afterwards, you're off to your table and it's time to enjoy the main event, one that will in all likelihood take a few hours.  It's worth it.  Seasonal entrees or soups are next, accompanied by housemade fresh bread that will be replenished throughout the evening.  The mains are next on the list and you may have trouble deciding between dishes of fresh fish, beef, veal, Guinea fowl or perhaps they will have pheasant and venison.  You never know as the menu changes regularly.  That is the beauty of the place.  You never have to eat the same thing twice and each new creation is a pleasure for the senses.  I went with the trio of beef fillets and, sigh, I can't tell you how lovely it was to eat a perfectly cooked Black Angus steak.  It's been ages since I've had a properly seasoned one.  It tasted just as good as those at home, maybe better.  But, the meal doesn't end there, folks.  Oh no.  If you're willing to pay a little extra (you should) you can indulge in the cheese board.  And, this is no ordinary cheese board.

We were presented with seven beautiful pasteurized and unpasteurized cheeses from France, Scotland, The Swiss Alps,  and the Netherlands.  Each one was an incredible shock of flavor, but the one I will never forget was the truffle cheese from France.  In a word, splendid.  The Swiss cheese had a such a dusty thick rind you could practically taste the Alpine barn it had aged in.  They get their cheeses direct from Michel Van Tricht & Son, named by the Wall Street Journal as the best cheese shop in all of Europe.  If they're supplying cheese to the Belgian royal family, you know it has to be good.  And it is.  It is.  

Room must be saved for the dessert and a little coffee.  Beware of the Chocolate Mousse Bomb.  That sucker will take even the seasoned chocoholic to task.  I still haven't recovered.

f you happen to be around the Belgian Ardennes on a cycle or trekking tour please go out of your way to make some reservations at L'Ancien Hopital.  Bring your friends, sit back, relax, and prepare to experience an event.  Hans will take good care of you in Dutch, French, or English and Ann will make sure there's always a fresh slice of bread on your plate.  With amazing food, great service, and reasonable prices you will not be disappointed.  I know we will be back again and again.