The story
De Sonne in Temse delivers refined French cooking rooted in contemporary French cuisine. Chef Philippe Van Genechten brings over 25 years of experience from regional one- and two-star kitchens to this modest row house. He applies precise heat control to daily fresh arrivals like wild sea bass and Breton lobster. This disciplined approach recently earned the restaurant a place in the Gault&Millau guide.
The seasonal market menu highlights a fried turbot served with fresh tartare and Belgian endive salad. These modern French plates also feature canard accompanied by pak choi, shiitake mushrooms, and kumquat. A delicate potato millefeuille supports tender veal finished with a reduction of meat jus, porto, and thyme. Desserts shift between spiced pineapple with mascarpone and the classic dame blanche.
The dining room occupies a cozy townhouse positioned directly beneath Temse’s historic church tower. The interior leans toward a homely atmosphere where guests can settle in without pretense. Staff keep the service unobtrusive while maintaining professional standards. The layout encourages quiet conversation throughout the evening.
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