Bistro MaReine

The story

Bistro MaReine Astene: Classic Belgian and French Brasserie Kitchen

The Chef and the Kitchen

Classically trained chef Mathieu Wynsberghe guides Bistro MaReine in Astene with a clear focus on accessible Belgian and French brasserie cooking. His straightforward technique and consistent execution have secured a solid Gault&Millau rating of 13 points for 2026. The kitchen rotates its core menu four times each year to match ingredient availability. Weekly specials remain deliberately off the printed pages to keep service nimble.

Standout Dishes and Seasonal Plates

The menu balances classic Belgian and French techniques with careful seasonal sourcing. Slow roasted belly pork arrives next to tender pork cheek stew and a bone in cutlet dressed with béarnaise or roquefort sauce. Seafood selections feature grilled tiger prawns with fresh tartare and scampi diabolique bathed in a mild paprika reduction. Plant based diners receive dedicated plates featuring soy based vol au vent alongside burrata carpaccio. Spun ice cream served with warm chocolate sauce closes out the dessert selection.

Atmosphere and Service Philosophy

Warm hospitality defines the dining room where guests encounter a deliberate nod to past decades. A handwritten note above the counter reads “Le bonheur se partage à table.” Staff members coordinate their movements like a well oiled machine during busy evening covers. The dining room maintains a steady rhythm where regulars exchange quiet conversation while new guests settle into familiar surroundings.