La Paix

La Paix, a culinary landmark of Brussels dating back to 1892, was originally where the local butchers came for a bite to eat at the end of their working day. Chef David Martin has traded in the traditional brasserie score for a neoteric menu that is as impressive as the interior is lavish. La Paix now blends Brussels’ heritage with Japanese minimalism, depicted by a shimmering flock of origami birds dangling from the ceiling and soft lighting, setting an almost reverential vibe as Martin and his team add the final touch to their creations on the “altar”. You can choose between three set menus, named after the chef’s father and the parents of Nathalie, the lady of the house. The menus blend purebred Gallicism and Japanese purity, with a highly creative personal twist, often embodied by Norwegian seafood. Chef Martin is on a permanent quest for perfection. The flavours are bold, often contrasted, such as a lemon stuffed with stracciatella, fresh tartare of langoustine, yuzu, caviar and a hint of miso. Or how about a disruptive crunchy moshi stuffed with earthy chicory, velvety tuna and a creamy layer of black miso and Jerusalem artichoke? David Martin is a larger-than-life chef who is determined to chart new culinary territories.