The story
Les Brigittines brings its reputation for Belgian brasserie cuisine to the Sablon district of Brussels. Chef Dirk Myny, a maître cuisinier born to a Flemish father and Walloon mother, grounds his approach in regional heritage and seasonal sourcing. A recent Gault&Millau rating of 13.5 points highlights how he preserves the soul of familiar dishes while refining their execution.
Market freshness drives the daily rotation of raw materials. North Sea cod and grey shrimp arrive alongside Nantes leeks and Limousin veal. The menu highlights slow braised veal cheek resting for four hours in Cantillon kriek beer. Other plates feature steamed ray with caper butter or roasted seabass paired with wilted lettuce.
The former art nouveau post office retains its original brick walls and a towering central chimney that anchors the dining room. Warm lighting frames the space. Beer and wine operate as equal partners here, with the cellar holding Alsace crus and live natural vintages. Patrons frequently pair the signature Zenne Pot cabbage stew with house gueuze. This balance of historic surroundings and deliberate pairings keeps Belgian brasserie cuisine firmly rooted in everyday pleasure.
Recognition
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