Petite Source

The story

Petite Source Pelt: Seasonal French Cuisine & Gault&Millau Recognition

The Kitchen and Its Founders

Located in Pelt, Petite Source serves refined French cuisine under the guidance of chef Eric-Jan and hostess Marlies. After a decade shaping menus elsewhere, they launched this intimate venue to refine their craft further. Their earlier venture already earned Gault&Millau acclaim, and that same standard now defines the dining room. Marlies manages the front of house while Eric-Jan designs the five to six course progression. Guests receive a single daily menu that shifts with local harvests rather than following a fixed list.

Seasonal French Cooking

The kitchen treats classic French cooking as a framework for precise, ingredient-led plates. An opening oyster arrives alongside a trio of delicate amuses before the main courses unfold. Poached sea bass rests beside Granny Smit apples and cucumber, while red mullet gains depth from watercress and chorizo. A rich bouillabaisse combines lobster, mussels, and fennel, and the veal fillet pairs truffle with roasted cauliflower and hazelnuts.

Atmosphere and Table Setting

Warm hospitality shapes every evening here, with Marlies anticipating guest needs throughout the service. The compact interior encourages quiet conversation, and the adjacent summer terrace extends the space when weather permits. A curated wine list complements the five or six course progression without overwhelming the flavors. Desserts like cherry paired with cacao and sesame provide a clean finish to an otherwise savory focused meal.