Mariette

The story

Mariette in Wilsele: Refined French-Belgian Cooking

The family behind the counter

Chef Koen Lienard runs the kitchen at Mariette in Wilsele, leading a dedicated team that blends classic French-Belgian cooking with seasonal precision. His father and brother-in-law assist daily, while his mother and sister manage the dining floor. Grandmother Mariette still visits regularly to peel shrimp and greet guests, grounding the operation in straightforward hospitality. Gault&Millau recognized this approach with a solid 12.5 rating, noting how the staff turns established foundations into thoughtful, flavor-driven meals.

Seasonal plates and shared tables

The rotating menu highlights pristine local produce, anchored by seared turbot paired with cauliflower, girolles, and black caviar. Wild pheasant arrives sautéed until tender, resting beside lightly caramelized endive, hand-rolled croquettes, and a fine champagne sauce. A trio of fish preparations frequently graces the pass, featuring crab salad tossed with crisp vegetables and Zeeland mussels served with cucumber and pea milk. These dishes reflect a broader French-Belgian culinary tradition that favors ingredient quality over fleeting trends.

A relaxed dining environment

The venue occupies a modern corner building with clean lines and an airy layout that encourages easy conversation. Guests can sip drinks on the garden terrace during warm months before moving inside to share larger portions across the table. The staff deliberately avoids rigid service codes, favoring direct communication and attentive pacing instead. This combination of polished design and unpretentious hospitality keeps the French-Belgian kitchen firmly rooted in everyday enjoyment.