CULINAIR
Steven Dehaeze's restaurant is located in a bourgeois house that maintains a warm and intimate atmosphere. The chef is on the verge of gastronomy with his personal creations. The products are selected with the greatest care and sublimated in a remarkable way. Steven Dehaeze proposes a Cooking X-perience menu (renewed each season): a few appetizers to accompany the aperitif, then a red mullet with seaweed salad, crab meat with guacamole sauce, half a lobster with saffron rice, a grilled filet and, to finish on a sweet note: marinated strawberries and white chocolate panna cotta. 7 courses to taste the talent of the chef who was also president of the young restaurateurs of Europe for Belgium. The presentation is impeccable, as is the service provided by his wife Lisa. An address not to be missed. The terrace and the quiet garden complete this beautiful moment.
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La Maîtresse de maison et le Chef sont très sympathiques!