’t Fornuis is a restaurant of which there are few and far between nowadays. The interior of the handsome 17C townhouse is rustic and authentic and the polished service is similarly old school, as dishes are theatrically presented at the table beneath a cloche in a charming nod to the establishment’s classical heritage. Chef Johan Segers has held a Michelin star since 1986, and his enthusiasm has not waned an iota. His passion for exceptional produce and traditional fare shines through when he describes dishes to diners. He also works with ingredients that are rarely found today, such as pig’s trotters and unexpected surf and turf combinations. Examples include white pudding, carefully and consummately cooked, with fabulously fresh langoustines and a delicate beurre blanc, or a juicy Bresse chicken in a rich creamy morel sauce. Both illustrate chef Segers high-flying flair for using sauces to balance a dish. He returns to the roots of Belgian gastronomy and regales his diners with a deliciously nostalgic and comforting culinary score.