The story
Coeur de Boeuf opened in Profondeville in 2017 under chef John Maes and his partner Nerdjivane. They set out to dismantle tradition rather than follow it. The space swaps tablecloths and pompous service for a lively atmosphere centered around a large bovine image on the wall. Gault&Millau awarded the venue a score of 12, praising a modern environment where the grill takes center stage. Maes treats the brasserie label as a canvas for daring experiments.
The kitchen sources beef from breeders across ten different nations. The menu features matured cuts and braised preparations alongside classic entrecôtes and côte à os. A standout starter includes an egg cooked at 62 degrees, paired with white truffle espuma, Thai asparagus, black truffle, and cured bacon. The main courses highlight the ribeye Rioplantesse served with a bavette tartare Carima. Every plate relies on high-quality ingredients shaken up by local creativity.
The meal rounds out with generous portions of fries and house-made croquettes that anchor the casual vibe. Desserts shift focus to fruit-forward compositions like a raspberry frozen nougat served with coulis and a delicate raspberry veil. The team updates the menu regularly to keep diners guessing what surprises await. Coeur de Boeuf stays focused on good times spent around excellent meats, proving that a serious grill does not need to take itself too seriously.
Recognition
Ambience
Details
Location
Facebook
Instagram