Chez Louis

The story

Chez Louis Brings Refined Brasserie Cooking to Glimes

The Kitchen and Seasonal Focus

Chez Louis anchors refined brasserie cuisine in Glimes with a kitchen that treats local produce as its starting point. Christophe and Laurence Vanhoutvinck guide a rotating menu that highlights grilled Black Tiger prawns and delicately prepared scallops. Diners frequently order a reinterpreted saltimbocca alla romana followed by a chocolate fondant featuring a molten Baileys center. The kitchen adjusts its rhythm throughout the year, swapping heavier preparations for lighter plates when the season shifts.

A Relaxed Dining Space

The interior prioritizes comfort over formality, creating a low threshold environment that encourages lingering conversations. Modern furnishings keep the focus on the food while guests claim tables on the shaded garden terrace during warmer months. The building also houses a dedicated shellfish counter in winter, extending the regional cooking concept into December and January. Lunch formulas remain available for groups seeking a straightforward midday meal between colleagues or family members.

Recognition and Daily Practice

Consistent execution earns the venue a twelve from Gault&Millau, reflecting both technical care and genuine hospitality. Monthly tasting options hold steady at fifty four euros, offering a structured alternative to the regular carte alongside weekday lunch formats. Service runs Tuesday through Saturday, pausing briefly in September for staff holidays before resuming evening bookings. The kitchen continues to balance traditional cooking methods with strict seasonal availability.