The story
At Cédric in Knokke, chef Cédric Poncelet anchors his Belgian-French cooking in local produce and precise technique. The menu rotates every five weeks to follow seasonal availability, focusing on North Sea fish, Belgian beef, and Walloon game. A trip to Japan influenced his handling of fish, bringing specific preparation methods back to the kitchen. Since early 2026, he shares the restaurant with partner Mariska Vercauteren, adding warmth to the daily operations.
The kitchen highlights ingredients through straightforward execution rather than complex manipulation. Gault & Millau points to succulent lobster served with champagne sauce and chives as a signature moment. Another recommendation features crispy fried veal sweetbreads accompanied by cauliflower, asparagus, fava beans, and a morel jus. Desserts include a café glacé prepared tableside, while the wine list prioritizes Bordeaux selections to complement the Belgian-French cuisine.
The dining space blends a 1930s French brasserie aesthetic with contemporary touches. An open kitchen allows guests to watch the team prepare dishes, emphasizing transparency and quality. A newly added private room within the kitchen area seats up to fourteen people around a long wooden table for intimate lunches or dinners. Guests can also view the extensive wine collection displayed in a central glass wine room framed by steel atelier profiles.
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