Sébastian

Sébastian is a Bib Gourmand‑awarded restaurant in Liège. The chef works alone in an open kitchen and sometimes serves plates himself, inviting guests along his personal culinary journey. Dishes are gathered on a concise menu that showcases contrasted flavors. The dining room is deliberately raw and hung with art photographs, an aesthetic that underscores the restaurant’s direct, no‑nonsense philosophy. Seating is arranged to emphasize the chef’s presence and to sustain an intimate, lively rhythm of service. The cooking is market‑driven and rooted in creative French technique, prepared with an intuitive, generous and playful approach that favors excellent, often local produce and combines classic technique with expressive global flavors. Sébastien Cassart is the chef. Specialties include a crispy breast and thigh of coucou de Malines finished with cooking jus, truffle and sherry vinegar alongside satay and peanut notes, preparations that showcase truffle and sherry vinegar, dishes featuring satay and peanut flavors and a concise market‑driven tasting menu.