Le Basilic

The story

Le Basilic Chaudfontaine: Seasonal Belgo-French Cooking Since 1994

The Kitchen and Its Philosophy

Le Basilic in Chaudfontaine has operated its Belgo-French kitchen since 1994 under the direction of owner-chef Eric Désirant. He trained across several established restaurants in France and Belgium before launching his own venture. His approach blends classical techniques with seasonal flexibility, allowing the six starter, main, and dessert options to shift every month. Diners can also assemble a personalized three-course sequence to match their exact preferences.

Signature Plates and Seasonal Menus

The monthly rotations highlight precise pairings like grilled half baby lobster served with turbot, carrot scale garnishes, and a celery risotto. Earlier special menus featured a fish mousse ravioli paired with tender fennel and a house anise oil. Sweet finishes often draw on local dairy, including a notable Hervekaas crème brûlée that earned attention from Gault&Millau reviewers. Fresh strawberry cocktails round out the beverage list alongside these inventive French cooking traditions.

The Dining Room and Service

The establishment sits just steps from the Basilique de Vaux-Sous-Chèvremont, anchoring a neighborhood known for its quiet charm. Warm lighting and wooden accents define the interior, creating a compact space suited for quiet dinners or small gatherings. Staff members coordinate table turnover with careful attention, ensuring orders move smoothly through the open kitchen. Guests seeking fresh air can request tables along the exterior patio during warmer months.