Cécila By Mélanie Englebin

The story

Cécila By Mélanie Englebin in Louvain-la-Neuve | Marine & Plant-Based Dining

The Kitchen Philosophy

Cécila By Mélanie Englebin in Louvain-la-Neuve builds its marine and plant-based cuisine around seasonal clarity and precise technique. Chef Mélanie Englebin approaches every plate as a measured exploration rather than a fixed tradition. Her approach earned a fifteen point Gault & Millau rating this year, reflecting a kitchen that prioritizes transparency over theatricality. Ingredients move between land and water without compromising their natural textures.

Signature Tasting Journeys

Guests navigate two distinct pathways through the coastal-inspired vegetable cooking menus, each structured around four or five courses. The seafood route presents lightly smoked trout paired with oscietra caviar and horseradish, followed by lobster cooked in its head jus with citrus accents. The plant-focused counterpart substitutes ocean elements with spirulina, sea lettuce, and candlestick turnips. Both selections conclude with a pear and chestnut preparation featuring black truffle or a buckwheat dessert dusted with taiwanese pepper.

The Dining Space

The restaurant occupies an elegant villa surrounded by dense greenery in the heart of Ottignies. Mélanie Englebin designed the interior to feel intimate while maintaining enough spatial breathing room for focused conversation. Natural light filters through large windows onto simple table settings that keep attention directed toward the plates. The surrounding foliage and quiet architecture create a calm backdrop for meals that often stretch past an hour.