Fin de Siècle

Steamed mussels from the Zwin region, cooked in white wine, shallots, and parsley, accompanied by golden frites.

Creamy mashed potatoes with seasonal vegetables (stoemp) paired with a traditional, pan-fried artisanal sausage.

A rich and creamy chicken stew with market vegetables like carrots, leeks, and potatoes, finished with a touch of cream.

Braised endives (chicons) wrapped in ham, baked in a rich Bechamel sauce with Gruyère cheese until golden and bubbly.

Slow-braised beef stew with Belgian beer, onions, andSpeculoos, served with a side of crispy Belgian fries.

A warm, caramelized Liège waffle, served simply with a dusting of powdered sugar or fresh seasonal berries.