La Table de Mus

Tender pork fillet with a reduction of Gueuze beer and apples.

Slow-cooked beef stew in Belgian beer, served with stoemp.

Creamy chicken and vegetable stew, a Ghent classic reinvented.

Gratin of endives with Ardennes ham and a rich bechamel sauce.

Classic Brussels waffle with fresh red berries and whipped cream.

Steamed mussels with white wine, celery, and shallots, served with crispy fries.