Va et Vient

Va et Vient is a gastronomic restaurant in Kortrijk. The kitchen is led by a chef trained with Piet Huysentruyt (Le Lutin Gourmand), Sergio Herman (Oud Sluis) and Kobe Desramaults (In de Wulf, De Vitrine). He is a NorthSeaChefs member who promotes responsible use of lesser-known North Sea fish and bycatch; his favourite North Sea fish is the vlaswijting. Va et Vient is selected by Michelin and listed by Gault & Millau. The restaurant occupies a charming historic building by the Leie with an open kitchen and a loose, informal come-and-go vibe. On sunny days guests can sit on the terrace along the riverbanks. The First Floor provides an atmospheric event space beneath the building’s exposed beams. Cuisine is market-driven contemporary French with a strong focus on seasonal, locally sourced ingredients; the style is described as "Rough and Refined." Small and large tasting menus and a carte blanche chef’s choice are central to the philosophy, alongside a weekday carte blanche option and a lunchtime two- or three-course formula. Matthias Speybrouck is the chef. Specialties include charred mackerel, Jerusalem artichoke, pak choi, scallop, gambero rosso, Buddha’s hand, veal sweetbreads, Cévennes onion, St. Bernardus, millefeuille of rabbit belly, winter mandarin, cassis, pistachio, Fourme d’Ambert, Madagascar chocolate and kalamansi.