‘t Russelt by Jarne

The story

't Russelt by Jarne in Borgloon: Contemporary Regional Cuisine

The Chef and the Kitchen

Chef Jarne Gelade leads the kitchen at ‘t Russelt by Jarne in Borgloon, where he prepares a fresh approach to regional cuisine. His companion Stephanie Janssen ensures guests settle comfortably before the service begins. The Gault&Millau jury awarded the restaurant a score of twelve and a half points this year, noting how the menu lets local ingredients guide every plate. Gelade applies precise techniques to seasonal produce rather than chasing trends.

A Move Toward the Landscape

The kitchen relocated from Diepenbeek six years ago to sit closer to the Haspengouw countryside. That geographic shift changed the rhythm of the regional cuisine program. Staff members now source vegetables and herbs from farms within a short drive. The dining room balances quiet elegance with everyday warmth while wooden surfaces and soft lighting keep the space from feeling overly formal.

Seasonal Plates and Local Traditions

Contemporary Belgian cooking takes its cue from what the Haspengouw region yields each month. Gelade builds his plates around seasonal availability rather than fixed classics. The kitchen prioritizes clean presentations that let raw textures speak. Service moves at a measured pace so diners can follow each ingredient. Guests leave with a clear impression of how local agriculture shapes the menu.