Fin de Siècle

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

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.

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