La Paix

La Paix, a culinary landmark of Brussels since 1892, was originally where the local butchers came for a bite to eat after their working day. Times have changed and chef David Martin has swapped the traditional brasserie score for a brand-new menu that is as impressive as the décor. La Paix now blends Brussels’ heritage with Japanese minimalism, depicted by a shimmering flock of origami birds hanging from the ceiling and soft lighting, setting an almost reverential vibe, while Martin and his team add the final touch to their creations on the “altar”. You can choose between two formulas, named after the respective fathers of the chef and the lady of the house, which pair polished pedigree Gallicism with Japanese purity, creating a distinctive gastronomic signature. Chef Martin is on a permanent quest for perfection and the flavours are often bold, sometimes even disruptive. He enjoys surprising diners right from the appetisers, with, for example, pig’s ears cooked in a hint of soy sauce with moist steamed mussels in a vinaigrette based on mussel stock. He masterfully works with dashi, miso and koji, adding a surprising new kick to noble ingredients such as monkfish or turbot. Martin’s inimitable character and steadfast commitment can be tasted in every bite of his subtle recipes that seek to encapsulate the microcosm of Belgium!