Nothing has changed in the Dinant tea room Maison Jacobs since the interior was modernised in 1948. But this Ardennes family business goes back a lot longer.
The Jacobs family have been making the hard biscuits known as Couques de Dinant since 1860. The bakers use a mix of flour, honey and sugar to create the unique Dinant biscuits.
The tea room has kept its dark wood panelled walls, mirrors and folding tables. The coffee is served in a silver pot. Maison Jacobs is now an Ardennes institution.
Derek Blyth’s hidden secret of the day: Derek Blyth is the author of the bestselling “The 500 Hidden Secrets of Belgium”. He picks out one of his favourite hidden secrets for The Brussels Times every day.
