Origine

The story

Origine Brussels | Modern French Cuisine by Chef Xavier Lizen

The Kitchen and Xavier Lizen

At Origine in Brussels, Head Chef Xavier Lizen shapes a modern French cuisine defined by daring mixtures and unknown ingredients. Recognised with the Delta d'Argent award and a Michelin plate, he guides the kitchen toward surprising yet accessible results. The menu pushes boundaries while maintaining a clear structure. Located a stone's throw from Place Jourdan, the restaurant balances refinement with approachability.

Signature Dishes and Menu Structure

The dining journey unfolds through a sequence of cold, warm, hot, and sweet courses. Guests select from options like the Ceviche de Maigre paired with crème de kéfir and myrtille, or the inventive Tomate en six expressions. Main plates feature the Yakitori Pluma Ibérico with polenta Manchego and aubergine laquée, standing alongside the Royale de petits pois et menthe with lacto-fermented butter. Vegetarian, vegan, and gluten-free adaptations cover every course. An extra service highlights the Katsu Sando Wagyu with tamarind gel and celery mayonnaise.

Atmosphere and Recognition

The dining room fosters a friendly and relaxed atmosphere that encourages lingering conversation. Gault&Millau awarded a score of 13.5 out of 20 for 2026, highlighting the warm ambiance and refined dishes as key strengths. The core philosophy centers on love, drink, and eat, urging guests to close their eyes and let the flavors wash over them. This approach to French cuisine bridges comfort and culinary ambition. The result is a Brussels destination that surprises even the most refined palates without sacrificing hospitality.