The story
At Fleurie in Peer, Chef René and hostess Francien offer refined Belgian cuisine defined by seasonal rhythm and authenticity. The couple has guided guests through this intimate dining room for over thirty years. Francien's years as a florist inform the restaurant's visual language, ensuring that the beauty of nature extends from the garden to the plate. René approaches his cooking with a focus on pure ingredients, allowing the quality of the produce to drive every creation.
There is no fixed menu at Fleurie; René presents a surprise menu that evolves every four to six weeks. Diners select from three to seven courses built around the freshest available ingredients. The kitchen's dedication to Belgian cuisine rests on transparency and freshness, highlighting regional produce through simple, thoughtful preparations. A collaboration with a cheesemaster in Beringen brings a rotating selection of local affinage to the table, and guests may request a dedicated cheese course featuring a guided tasting by the chef. This commitment to balance between skill and sincerity secured a 13.5 out of 20 rating from Gault&Millau.
The dining room reflects Francien's botanical background, filled with soft hues and fresh floral touches that soften the space. Linen tablecloths and gentle lighting foster a relaxed mood, making the venue equally suited for a quiet midweek lunch or a celebratory evening. A large dried root of the Elaeocarpus macrocerus, a tulip tree from Java, hangs prominently on the wall, symbolizing the rhythms of nature that guide the kitchen. The service mirrors the cooking philosophy, prioritizing genuine hospitality over rigid formalities. Guests can also dine on a protected terrace enclosed by plants, where filtered light and the sound of conversation complete the experience.
Recognition
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