Exceptional ingredients from committed suppliers, staff wellbeing and the belief that our actions impact the lives of our peers: such are some of the topics that are regularly discussed by Grégoire Gillard and his team. In their suitably untreated, trendy street corner establishment, near the fish market, they conjure up their own vision of sustainable gastronomy. The surprise menu shines the limelight on the excellent produce of Brussels and the region, with an underlying commitment to respect the seasons, however short.
Nature is what inspires chef Gillard’s creativity. For example, he may treat slow-cooked salmon trout to an Asian twist thanks to savoury nori leaf, crunchy black radish and hints of wasabi and soy. He wins us over with insightful, intense combinations rather than showy demonstrations, illustrated by Belgian buffalo ricotta, Jerusalem artichokes, truffle, coffee oil and lacto-fermentation jus. Each ingredient has a role to play and is designed to interact with the others to create fascinating dishes from the first to the last bite.
The enticing wine list was compiled in accordance with the establishment’s dedication to sustainability. Each decision is taken after weighing the impact on the community and the individual, without forgetting the overriding quest for taste.