management conference


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The exciting three-course and à la carte menus alone have not won Comme Chez Soi such acclaim; equally impressive are the variety of exciting dining locations. The private rooms are ideal for intimate meals and banquets with their charming wood paneling and low-beamed ceilings. Less intimate and far less quiet is ‘the kitchen table’, quite literally a table in the kitchen where diners can admire the chefs at work as if they were on a theater stage. The main dining room is fashioned in the exotic art nouveau style of Victor Horta and is architecturally the most admirable of the three. Despite the awards and architecture, it is history that has assured Comme Chez Soi’s reputation. Since Georges Cuvelier gave the restaurant its name, which literally translates as ‘like home’, it has been passed down through the family and today it is run by Lionel Rigolet, a chef passionate about Belgium gastronomy.

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The resulting dishes have been highly-praised and earned the restaurant a star in Michelin’s 2011 Belgium Guide. The dining room in this art nouveau house is small, seating only 40, but separating the kitchen from the dining room is a bar opening into the kitchen at which diners can sit and admire Hardiquest in his element alongside Chef Pâtissier, Nicolas Moreira.

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Where better to forge a career and reputation out of seafood gastronomy than in a country that celebrates shellfish like no other? This year Yves Mattagne has been given two stars in the Michelin Guide and an award from Les Grandes Tables du Monde.
From his intimate and recently refurbished restaurant in the Radisson Hotel, Mattagne offers a changing and fresh seafood menu, but one fixture on the menu remains Mattagne’s dish extraordinaire: Homard à la Presse. This translates, with less delicacy, into ‘lobster press’, a contraption that is essential to this dish and used in only four other restaurants in the world. For lovers of lobster this is a must, not only for the exquisite taste but all the theatrics that go with it. When ordering ‘Homard à la Presse’ the lobster is brought to your table where it is pressed in the elegant silver device, the juices collected are then mixed into a fresh mousse that accompanies the meat. The result of this theatrical flair is an extraordinary dish with flavors you are unlikely to experience anywhere else.

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La Truffe Noire is a restaurant dedicated to one ingredient – the truffle. After a relentless search to fuse black and white truffles with the finest ingredients in the most inventive menus, La Truffe Noire has finally been awarded a Michelin star for its work.
A range of tasting menus will open your eyes to the astonishing taste of black and white truffles. Try, for example, carpaccio of bleue des près (a rare variety of Belgian beef) with shaved black truffles, or carpaccio of wild salmon à la façon de Liugi with parmesan cheese and summer truffles. The truffle theme continues in the desert menu with delights such as black chocolate truffle in a spun sugar nest with fresh raspberry sauce. Private events at La Truffe Noire are as extravagant as the truffles themselves: a private dining room can accommodate up to 20 guests or the whole restaurant can be reserved for 50. Three types of inclusive menu – Silver, Gold and Platinum – ensure that any event is as memorable and impressive as this magical ingredient.

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After opening its doors in May 2010, Alexandre had already been awarded a Michelin star by the time the guide was published in November of the same year.
To have achieved such a prestigious award after only five months bodes well for Alexandre’s future; indeed the restaurant is already well established on Brussels’s culinary map. Chef, founder and the man behind the restaurant’s name, Alexandre Dionisio, cooks according to the greatest principle of gastronomy: fresh and seasonal produce. The menus are built around the availability of fresh produce and are therefore subject to change on a daily basis.

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In a nation that celebrates shellfish, oysters do not have the associated extravagance that they do elsewhere.
Instead, dining on oysters is often the norm – many of Brussels’s restaurants have oysters in addition to other shellfish. However, Toucan-sur-Mer is one restaurant that does not take oysters lightly; on their menu you can find more oysters than most know exist, such as Belon No 5 Cadoret, Colchester Naze, Normande Helie and Fine de Claire Barrau. These are preceded with a delightful variety of entrées, also emphasizing shellfish and accompanied by the restaurant’s carefully selected caviar and vodka. Toucan-sur-Mer is not to be missed by seafood lovers.

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Le Rabassier

With two Michelin stars under its belt, it’s no wonder this chic little eatery has won the hearts – and stomachs – of foodies in Brussels. The star of the show is undoubtedly the restaurant’s specialty ingredient, the truffle. Guests can savor this in exquisitely crafted surf and turf dishes prepared with artistic flair. The plush atmosphere, impeccable service, and intimate setting of Le Rabassier make it the perfect choice for a romantic dinner for two. Whether you opt for the five, six, or seven-course menu, you are sure to embark on a gastronomic journey you will never forget; paired, of course, with the finest French wines. Just make sure to book ahead to avoid missing out.

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With its sprawling tiled murals depicting amusing scenes of how the venue’s surf and turf are caught, Restaurant Vincent is bursting with character. The eatery specializes in traditional and hearty Belgian dishes with a focus on seafood and steaks. These are prepared in a traditional way without any fuss. That said, you can expect some theater when the meat is cut and flambéed by your table in the dining room. The menu features all the Belgian classics you might expect. These include Mussels Vincent served with a pesto and parmesan cheese topping, Américain préparé steak tartare, and Chateaubriand steak. There are also several vegetarian options on offer, too. Round off your feast with a delectable Crêpes Suzette – flambéed tableside – and you’re in for one unforgettable feast in Brussels.

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Le Chou de Bruxelles

For hearty Belgian fare and authentic Belgian Ales, few places top this cozy hidden gem. Located between the Avenue Louise and Châtelain, Le Chou de Bruxelles is one of the best restaurants in Brussels for delving into the nation’s most popular dishes. These include cheese and shrimp croquettes, seafood casserole, and scampi with lobster sauce. The real star of the show, however, is the extensive moules frites menu. There are 30 different kinds to choose from that all come with homemade fries. This specialty dish has earned the restaurant a glowing reputation over the past 25 years. The charming, small garden terrace also attracts crowds of al fresco diners during warm sunny days. And with the three-course ‘Menu du chou‘ setting you back just €32, you certainly get a lot of bang for your buck.

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Fin de Siècle

Another popular hidden gem that serves hearty Belgian classic without the eye-watering price tag is Fin de Siècle. The extremely generous portion sizes make this one of the most cherished restaurants in Brussels among locals and tourists, alike. The venue also boasts an impressive selection of authentic Belgian beers to enjoy with numerous local delicacies; including its famous classic sausage and stoemp (mashed potatoes) and carbonade flamande (beer-based hot pot). The decor is just as eclectic as the food; creating a cozy and rustic setting in which to enjoy all the culinary delights on offer. Just make sure you arrive early as the restaurant doesn’t take bookings and there is always a queue thanks to its popularity and location.


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