Parisian chic defines this brasserie which sports parquet floors, elegantly laid tables and a black and white colour scheme. The culinary score of chef Slangen, formerly the right-hand man of no less than Johan Segers, is also French. The authentic flavours of yesteryear shine through in eels from the Schelde River in sorrel and stuffed Clamart pigeon. His ethereal profiteroles filled with rich vanilla ice cream and smothered in intense dark chocolate are to die for! Set menu at lunchtime only; à la carte in the evening.