In 1910, Stéphanie Fontenoy’s great-grandfather founded the Blaise cured meat company in Florenville. His son Georges took over in 1949 with his wife Andrée, before handing over the reins to Stéphanie in 2003.
From cured meats and the creation of gourmet products to catering services, the family business has expanded over the years, focusing on high-quality, local products.

The only thing missing was a move into the restaurant and hotel business.The family took this step about ten years ago, creating the restaurant “Le Florentin” and then the hotel shortly afterwards.

And it was an instant success!

But Le Florentin would not be what it is today without the mastery of Chef Philippe Duret in the kitchen.
He earned his stripes during his exciting years at two renowned establishments: Le Moulin Hideux and Le Gastronome, before settling at Le Florentin.