Montignies-sur-roc, the Epicurean's Route

Touring cyclist ,  Gastronomic at Montignies-sur-Roc

43.3 km
Touring cyclist
4h
Hard
  • Crossing the Haut-Pays by bike where we enjoy stopping at renowned producers.

    From the square, let’s go down into the picturesque valley formed by the Petite Honnelle. A small hill and here comes the pretty square of Audregnies. It’s an opportunity to stop at the Dufrasnes artisanal bakery and taste the delicious breads, cooked on stone. The Flavours Route goes on, towards Wihéries. There, another bakery is worth the detour. At Chez Joël et Christine, at the ball game square, we take away a small homemade pie – the cyclist remains an Epicurean… The RAVeL, this pretty green channel, takes us quickly to Quiévrain. We get something to eat at ®Bistrot de Terroir, Estaminet, before continuing towards Angreau where one of the taste masters, the chocolatier Druart is located. From Roisin a short detour towards Meaurain, bee country. Just after Autreppe the route follows the ridges that lead us to Onnezies, illuminated by the soft light of late afternoon.
  • Difference in height
    327.2 m
  • Documentation
    GPX / KML files allow you to export the trail of your hike to your GPS (or other navigation tool)
Points of interest
1 The Chocolaterie Druart
For 30 years in his chocolate factory, Camille Druart has innovated and created new recipes, between this subtle mix of ingredients which brings all the refinement of the palace and this powerful taste of chocolate which should always prevail... His passion was passed down to him by his mother who was already working in this delicious material. Camille was destined rather for a career as a Grand Chef. And yet he left a promising career to embark alone in his chocolate factory. “At the time,” he recalls, “there was neither a school nor a book on the field of chocolate... Only both positive and negative experience let me get ahead. I am always seeking new tastes...”. Such as this collection of whisky-based pralines which we taste with wondering eyes... “I have tried associations with Armagnac or Cognac, but they did not bring out the exceptional taste qualities. And then came this idea, thanks to a friend, to associate the bestwhiskies of the world with chocolate. Combining these extraordinary malts, including a Japanese, I found what I had been seeking. It is an earthy taste with fragrances, scents very typical like that of earth, leather or mushroom. This alliance must be harmonious, not aggressive, the taste of chocolate should come out.” From these distant travels her returned with rare spices. Like this vanilla from Madagascar, naturally frosted, or these cloves, the best in the world which come from Sri Lanka. If the spices and chocolate are musical notes, praline is the harmony: Camille Druart, this self-taught person has become a master of taste. Open weekdays from 9am to noon, and from 2pm to 5pm. Saturday from 10am to 12:30pm. Closed Friday and Sunday. Rue de Boughors, 13 7387 Angreau Tel. +32(0)65/75.95.21 www.chocolat.be
327 meters of difference in height
  • Start altitude : 91 m
  • End altitude : 91 m
  • Maximum altitude : 110 m
  • Minimum altitude : 30 m
  • Total positive elevation : 327 m
  • Total negative elevation : -327 m
  • Max positive elevation : 58 m
  • Min positive elevation : -31 m
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