Van der Valk Congrès Hotel Liège

Meetings & Events

Get married in the center of Belgium!

The congres Hotel de Liège has 5 banquet rooms that can be adapted to your wishes. The Sky-Bar, with a breathtaking view of Liège, welcomes you for your aperitif / vin d'honneur.

Located in the center of Belgium, it is the ideal place to gather with friends and families and make your wedding THE perfect day!


* On request, we decorate your room with fresh flowers or plants according to your tastes
        (price upon request)
     * We rent white chair covers: 2 € each
     * We can take care of the musical animation: orchestra or DJ
     * You can bring your own drinks with a corkage fee
     * We take care of your table plan on your request
     * Themed buffets can be made

On request: Cocktail dinner, thematic buffet

Menu "Rose" 65€ pp

Appetizers (on spoon or in small cup)
Beef with Coriander
Julienne of truffles

Cream of asparagus from Mechelen
Asparagus Brunoise

Grilled Scallops
Courgette Brunoise

Langoustines with Sherry
Diced tomatoes and chives

Cold and warm appetizers

Carpaccio of pink tuna with pink pepper berries from Séchouan
Vinaigrette with lime and virgin olive oil
Salad of crayfish and brunoise of vegetables
Vinaigrette with crayfish coulis
Baby lobster in spring salad
Salicorne and white asparagus in vinaigrette
Pan-fried asparagus from Mechelen deglazed with balsamic vinegar
Escalope of fried goose liver

Hot starters and fish

Asparagus from Mechelen served:
Flemish style
     With s
moked salmon
With white butter
Pan-fried with truffle juice
     With a m
with its poached egg

Fresh langoustines on a bed of multicolored courgettes
Cressonnière with fresh herbs
Lobster Fricassée with Leeks
Cream of caviar, lobster coral and flat parsley

Main course

Roasted quail breasts, tarragon cooking sauce
Jerusalem artichoke stoppies with sour cream
Fricassee of filet and sweetbreads of milk-fed veal
Oxtail with butter and fresh herbs
Chicken jambonnette with truffles Emulsion in old Porto

Hot dessert

Red fruit gratin Sabayon with strawberry liqueur

Cold dessert

Palette of sorbets and fresh fruits
Raspberry coulis and fresh mint
Soup of red fruits perfumed with verbena and mint
Its quenelle of bitter almond ice cream

Menu "Amarylis" 75€ pp

Appetizers (on spoon or in small cup)

Andalous Gaspacho
(Cold soup)
Vichyssoise cream
(Cold soup)
Tartare salmon
Gribiche sauce
Pan-fried Scampi with Herbs
Noilly Cream
Veal sweetbreads with Meaux mustard
Duxelle of mushrooms

Cold and warm appetizers
Tartare salmon and scallops with pink berries
Slightly acidic thick cream and Iranian caviar
Beef Carpaccio with olive oil from Les Baux de Provence
Chips of parmesan and chives
Lobster and vine peaches
Mesclun and Péché Mignon emulsion
Medaillons of calf sweetbread with mushrooms
Puff pastry with sesame seeds, white butter with Porto

Hot starters and fish

Escalope of fried goose liver
Rhubarb Compote deglazed with raspberry vinegar
Bass with its aromatic herbs
Sweet and Brown White Vegetable Butter
Pan-fried langoustines, tomato sauce with fresh tarragon
Nest of fresh pasta with cuttlefish ink
Courgette flowers stuffed with crustaceans
Oilseed meal

Main course
Veal Sweetbreads with Savory Sauce
Marsh and spinach beans in branches
Mechelen cuckoo in a coat of lettuce
Natural cooking juices
Pigeonneau d'Anjou stuffed with black truffles from Périgord
Caramel of Old Porto with Butter
Grilled Lamb Ribs, Provencal Vegetables
Pesto sauce and fresh pasta
Bread filet with fresh figs
Potatoes with Broccoli and Rosemary Sauce

Hot chavignol crottin with acacia honey
On a french toast with walnut and arugula
Goat cheese on a bed of mixed salad
With Syrup of Liège
Or with candied tomatoes
Or with Herbs

Natural Vine Peach Salad

Sabayon with "Péché mignon"
Soup of red fruits with champagne
Vanilla ice cream and chopped mint

Menu "Lilas" 79€ pp

Appetizers (on spoon or in small cup)

Grilled Scallops
Courgette Brunoise
Vichyssoise cream
(Cold soup)
Tartare salmon
Gribiche sauce
Veal sweetbreads with Meaux mustard
Duxelle of mushrooms

Hot entries

Lobster Ravioli and lightly baked asparagus
Sautéed scallops, vegetable spaghetti and light lemon oil
Six oysters Marennes Oléron «Fine de Claire» gratinated with horseradish
Crayfish and smoked salmon with lightly baked green cabbage
Tatin of langoustines marinated with nori seaweed and candied tomatoes
Warm white asparagus bundle, black truffle vinaigrette
Half-quail roasted with thyme, redcurrant emulsion and pine nuts
Rabbit ravioli truffled with cream of green lentils

Main dishes with meat

Duck breast with citrus, braised chicory and potatoes
Quail stuffed with foie gras and grapes, peas and gratin Dauphinois
Roast veal paté, crushed with potatoes and fagotin of green beans, Porto sauce
Veal mignon with cream of morels, fried vegetables and sweet potatoes
Rossini Beef Filet

Main courses of fish

Semi-cooked salmon toasted with sesame, julienne of vegetables on potatoes
Filet of marinated bar, piperade of vegetables and its muffin with courgette
Giant prawns, risotto with vegetables and chorizo with Espelette pepper
Fillet of blue-finned red tuna with green lentils and soy emulsion
Back of cod roasted with thyme, mashed potatoes with olive
Lobster with morel mushrooms and cabbage
Lobster (450gr) whole roast with vanilla and seasonal garnishes (price according to market) Suppl of 15 € / pers

Main courses of game (in season)

Roasted pheasant supreme with forgotten vegetables and braised chicory
Supreme of roasted pigeon, caramel of balsamic vinegar and wild mushroom risotto
Filet of doe on its bed of wild mushrooms, crispy potatoes
Filet of wild boar on vegetables caramelized with honey and soya, Jerusalem artichoke mousseline


Plate of ripened cheeses
Exotic fruit iced soup with Bourbon vanilla
Crème brûlée with Bourbon vanilla
Crumble with rhubarb and red fruits
Pear poached with red wine and herbs, cinnamon ice cream
Lemon Shortcake with Raspberry Coulis
Fontainebleau with strawberry coulis
Trio of house reductions
Plate of red fruits, almond milk sorbet
Warm chocolate cake with vanilla ice cream
Fine "strawberry delight" tart with its currant coulis
Chocolate Charlotte and Orange
Glazed Profiteroles with Hot Chocolate
Old fashioned apple tatin, Bourbon vanilla cream
The trilogy of pistachio tiramisu and raspberry verrines, chocolate mousse and frozen strawberries