La Route

The story

La Route Restaurant in Puurs-Sint-Amands | Refined French Dining

The chef and his seasonal approach

At La Route in Puurs-Sint-Amands, chef Mathieu builds his seasonal French cuisine menus around fresh produce drawn from top local suppliers. His foundation rests firmly on classic technique while incorporating distinct international influences. The kitchen updates its offerings regularly to match what the calendar provides. Gault&Millau recently recognized this steady refinement with a 13.5 score, noting how carefully composed plates like calf tenderloin paired with smoked eel have elevated the entire program.

Signature plates and tasting options

Friday and Saturday evenings shift to a structured suggestion menu served across three, four, or five courses. Guests may still choose from an a la carte selection during the rest of the week. Starters feature crisp duo croquettes, marinated carpaccio, and pan-fried scampi dressed in house tartar sauce. Main courses highlight Black Angus filet with béarnaise, meunière sea bass, and fermented jus alongside Argentine beef. The kitchen accommodates dietary needs when notified ahead of time, preserving the standards of their French culinary tradition.

Warmth behind the renovated barn

The dining space occupies a converted agricultural building situated directly beside an historic railway line. Mathieu’s wife Evy manages guest relations and presents each course with clear explanations. Their partnership maintains a relaxed pace throughout service. Curated wine pairings complement every dish, while visitors can also select bottles independently from the cellar list. Seasonal desserts like crème brûlée with Amaretto or chocolate fondant round out the evening, completing their approach to French cooking.