Liège Café

For those who’d like a little taste of Liège without the air ticket, an authentic Liège experience awaits you in Atholl Square, Sandton. Liège Café, a Belgian restaurant, bakery and patisserie, recently opened and currently trades Monday to Saturday from 07.00 to 22.30, Sunday from 08.00 to 18.00. Offering classic French cuisine in the evenings with iconic French dishes like canard à l’orange, saumon à l’oseilles, tournedos Rossini, chateaubriand sauce béarnaise. Their licence to offer patrons a selection of fine French wines is in the pipeline.
Already popular as a venue for early breakfast business meetings and family weekend brunch, this bustling little café is a gem for scrumptious breakfasts, brunches, lunches and fine dinners. Tastefully and comfortably decked in white and duck-egg blue, you’ll be hard pushed to resist the call of crisp, buttery croissants, breads, brioche, tarts and sweet pastries – the sort of flavours and textures you’d expect to find in heaven!
Liège Café boasts a fine pedigree of pastry chefs dating back to 1897 – now owned and run in Sandton by fourth generation pastry chef, Jean-François Schevenels, for whom nothing but the best will do. Single origin Valrhona chocolate, butter (key to Viennoiserie pastry, such as croissant and pain au chocolat) is imported from Normandy because its texture is better suited to Belgian fare and the flavour is infused with the subtle seasonal changes that characterise the Normandy region.
Jean-François is fastidious about smoking his own imported Scottish salmon, making his own mayonnaise, béarnaise, sauce au poivre and creating smooth butter cream for macaron filling. He has chosen two deliciously different Arabica coffees that are unique to Liège Café and every cup of coffee ordered is served with a melt-in-the-mouth macaron that will have you scrambling to the takeaway fridge for a selection to take home! Cakes can also be made to order.
Exotically different teas in muslin sachets are also available for tea aficionados – like Mariage frères Jasmin Mandarin, Orange Pekoe Ceylan or Rouge Bourbon (Vanilla infuse rooibos). Sampled along with a decadent pastry, this is as good as it gets!
Mouth-watering dishes such as Brouille (creamy scrambled eggs cooked like a risotto, chives, grilled Portobello mushrooms and cherry tomatoes with toasted Parisian brioche), Prosciutto Salad or Seared Scottish Salmon fillet with minute ratatouille, basil and lemon sauce and roasted baby potatoes offer a unique gastronomic experience.