The story
Tafeltje Rond delivers a refined slice of Parisian elegance in Beveren, where Chef Filip Slangen prepares classic French cuisine with exacting standards. This stylish brasserie balances traditional technique with a distinct local character, earning a Gault&Millau rating of 14 for its precision and thoughtful wine pairings. Slangen limits the menu to ensure quality deepens in his French cooking. You encounter eeuwenoude klassiekers transformed by an eigenzinnige twist that respects the recipe while asserting a personal voice. Grey shrimp and lamb shoulder accompany poached eggs and a rich mousseline sauce, showcasing how familiar foundations support inventive combinations.
The dinner service highlights robust French dishes such as duif anjou roasted à la broche with erwt Clamart and peterselierwortel fondant potatoes. The filet pur Rossini presents a heavier option, layered with foie gras and black truffles over hand-cut fries. Vegetable-forward plates offer complexity too; the langoustine dish combines shellfish with calf tripe, garden beans, and daslook oil. Seasonal variations appear prominently, including an asperges course featuring grey shrimp and lamb shoulder, and a kalfszwezerik paired with green asparagus in a carbonara-style sauce.
The dining room projects the polished aesthetic expected of a brasserie dedicated to detail. Guests secure their tafeltje rond, a reference to the clock shape of seven, ensuring a reserved table each weekday. The restaurant observes a restrained calendar, remaining closed on weekends and holidays to maintain focus, though it opens exclusively for private groups by arrangement. A curated wine list supports the food throughout the meal. This setup creates a portie Parijs atmosphere that feels both elevated and accessible within the local setting.
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