Les Gourmands

LES GOURMANDS presents itself as an association of gastronomy and conviviality where simplicity and rigour guide the team. The kitchen revisits regional ingredients to achieve a high gastronomic level. The restaurant has been awarded one Michelin star, first awarded in 1996. The sommelier and maître Carlo Zecchin, noted as a leading sommelier in Belgium, oversees a cellar of more than 1,000 wine references and curates pairings to complement the food. Ingredients are sourced from reputable suppliers each week and deliveries arrive daily from Wednesday onward to ensure optimal freshness. The house offers tailored catering menus with the option of carefully selected accompanying wines and provides take-away options by arrangement. The dining room is contemporary with an elegant, timeless interior that provides a refined setting for gastronomic meals and a polished, classic atmosphere. The kitchen practices classic, regional cuisine revisited at a gastronomic level, emphasizing pure products, imaginative composition and harmonious cohabitation of ingredients. Desserts are crafted under the supervision of Lydia Glacé. Didier Bernard leads the kitchen. Specialties include Marbré de foie gras de canard au moût de vin; Carpaccio de Saint-Jacques with caviar; Scottish salmon marinated with Maldon salt; Homard Bleu prepared carbonara-style; and house-made butters.