Tinker's photos with the keyword: La Cafétaria

I forget what Eugénie ate, but she had this beer, Leffe Nectar, "a blond, honey-flavoured, orange-coloured beer"

Jambonneau Caramélisé (caramelised ham) and gratin dauphinois, with a Hoegaarden Rosée. At "La Cafétaria" which is a semi posh restaurant, not a cafeteria.

At "La Cafétaria" which is a semi posh restaurant, not a cafeteria. François had some sort of salad with beef and foie gras despite my disapproval!

This section intrigued us - sardines listed by year. We asked what this meant (use by date on the tin maybe? haha) but oddly enough the waiter could not enlighten us. At that price, we decided to leave them, I googled it and see "French "vintage" sardines, which are cellared for years, like wines, and regularly turned (the tins, not the individual sardines). In theory, these sardines are aged with the skin-on and on the bone (which are much more nutritious than skinless and boneless sardines) and packed in olive oil. Over the years they mellow and mature in flavor, becoming more nuanced." I sort of wish I had tried some now. With François & Eugénie

Many of you know of my notorious (former) habit with restaurant menus... The digital age has saved me! Now I can just take photos. With François & Eugénie

Burgers, but not ordinary burgers. Some with wagyu beef, or aged beef, or truffles, or duck mince. With François & Eugénie

This Liège restaurant has quality food and prices and is called La Cafétaria. WTF. It specialises in beef dishes, but interestingly they name the various cattle breeds for each cut, and often the ageing of the meat. With François & Eugénie

I went for the traditional dish of Jambonneau Caramélisé (caramelised ham). With François & Eugénie

This Liège restaurant has quality food and prices and is called La Cafétaria. WTF. It specialises in beef dishes, but interestingly they name the various cattle breeds for each cut, and often the ageing of the meat (semaines = weeks). With François & Eugénie