The story
The kitchen builds its identity on Belgian traditions, sourcing ingredients from small producers to highlight iconic regional flavors. Each dish aims to reimagine the familiar, offering a modern perspective on time-honored recipes. The rotating menu ensures freshness, while regular vegetarian options provide balance alongside meat-focused creations.
Artist Lionel Jadot shaped the interior, creating a space defined by vibrancy and bold architectural choices. The design establishes a spectacular frame for the service, merging structural elements with refined finishes. Guests encounter an atmosphere described as both daring and elegantly raw, setting a tone distinct from typical hotel dining venues.
Standout plates feature veal tartare, executed with care to highlight the quality of the meat. The kitchen experiments with raw preparations and adjusts the menu rhythm to match the season, ensuring ingredients align with their peak. Sweet courses provide a strong finish, notably dark chocolate desserts made for diners seeking depth and precision.
Recognition
Ambience
Details
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