Coeur d'Amis

The story

Coeur d’Amis in Roeselare: Seasonal French Cooking by Chefs Olivier and Ruben

The kitchen approach

At Coeur d’Amis in Roeselare, the kitchen focuses on authentic French cuisine shaped by seasonal harvests. Chefs Olivier Foucaud and Ruben Vanlaere guide every plate through a rotating menu that responds to what arrives fresh at the door. They run the pass with a clear directive to refine European classics rather than chase trends. A typical preparation involves precise temperature control, evident in how they hold sea bass fillets until the flesh turns buttery and retains its natural juices.

Room and service

Sander oversees the floor alongside Ria and Natacha, who manage the welcome and table service. Their routine prioritizes a relaxed pace over formal ceremony, allowing conversations to continue without interruption. Guests often note the comfortable seating arrangement and the separate aperitif area where bartenders draft mixed drinks before dinner begins. A spacious outdoor terrace extends the dining room during warmer months, keeping the flow unbroken between indoor and outdoor spaces.

Wine and closing notes

The beverage program pairs a curated wine list with a dedicated cocktail selection designed for early evening sipping. Patrons typically finish their meal in the adjacent lounge, where desserts arrive alongside digestifs in a quieter setting. Gault&Millau awarded the establishment a score of thirteen in its 2026 edition, citing the careful execution of these traditional plates. That rating reflects a steady commitment to reliable technique and seasonal honesty across every service.