Barabas Ju On The Road4 (1)Barabas Ju On The Road4 (1)
©Barabas Ju On The Road4 (1)|Ju on the road
Portrait of a chef :

Stephanie Todde, the Barabas

In September 2020, Le Barabas in Huy celebrated its 15th anniversary! To mark the occasion, we met up with chef Stéphanie Todde, her husband Fred and their team.

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©Wondercom 7
Justine Toussaint


Ju on the road

Stéphanie Todde

the Barabas

Located on avenue Delchambre, right next to Huy’s cultural center and cinema, Barabas is now an institution in the town of Huy.

The key words here are sharing and conviviality. And you can feel it, from the moment you walk through the restaurant’s door, until you taste one of the delicious dishes on the slate. The menu, which changes every 15 days, includes such staples as spaghetti with vongoles and beef carpaccio with lemon, as well as seasonal dishes. Here, you’re sure to enjoy yourself and have a good time.

Passionate about cooking from an early age, Stéphanie loves good produce. And even if the identity of her cuisine is Italian, she is influenced by the Terres-de-Meuse terroir and draws her inspiration from the best that the season has to offer.

Portrait of chef Stéphanie Todde

Portrait of a beloved Terres-de-Meuse restaurant and an authentic, generous chef

  • Could you describe the restaurant to me in a few words?

Conviviality, welcome, products and taste!
I pay a lot of attention to the choice of products I use. The team and I are always looking at ways to improve the menu every 2 weeks. This constant questioning allows us to be dynamic and evolve with the seasons.

  • What do you appreciate about Terres-de-Meuse?

With Fred and our children, we live in the Condroz, a region we adore! We’re convinced that there are a multitude of extraordinary walks in the area, as well as great activities to enjoy without going too far! In fact, we’re looking forward to trying out hot-air ballooning next year!

  • What are your favorite products and suppliers in the region?

We’re lucky to have a terroir teeming with beautiful products and, above all, passionate producers. We’re currently working with mushrooms, oyster mushrooms and shitakés from the Ferme Limbort in Braives.
They’re the perfect accompaniment to our autumn recipes, like the girolli aux petits-gris currently on the slate.
For meats, we work with the Boucherie Magis in Marchin