Verjus

The story

Verjus Restaurant in Lochristi | French-Belgian Cooking & Gault&Millau Recognition

The kitchen and its philosophy

Located in Lochristi, Verjus brings a refined approach to French-Belgian cuisine under the guidance of Chef Steven. The restaurant borrows its name from the green juice of unripe grapes, an ancient acidulant that still shapes the cooking today. Steven processes local ingredients as purely as possible, allowing market availability to dictate daily changes. He balances traditional techniques with a light modern touch, ensuring every plate reflects the current harvest rather than a rigid template.

Seasonal plates and techniques

Starters frequently feature crab paired with fregola pasta, avocado, and a clear dashi broth. Main courses shift with the calendar, highlighting slow roasted pheasant served with root vegetables and cranberries or salt crust baked cod alongside celery root. A Saturday tasting menu often showcases raw preparations like tuna tataki with wakame and fennel, or seabass ceviche dressed with lime and shallot. These compositions demonstrate how French and Belgian cooking respects texture and acidity without relying on heavy reductions.

Interior and welcome

Tiffany greets visitors in a recently refreshed dining room designed for unhurried conversation. Comfortable armchairs anchor the seating arrangement, creating a relaxed environment where guests can settle in before the first course arrives. The layout prioritizes straightforward hospitality over formal staging. This grounded atmosphere supports the chef’s goal of building a reliable dining routine for regular patrons.