A Table

The story

A Table Sint-Martens-Latem | Traditional French Bistro & Gault&Millau Recognition

The Kitchen and the Chef

Chef Dimitri Vinois runs the kitchen at A Table in Sint-Martens-Latem, where he continues a legacy of traditional French cooking. His father Bob originally opened the dining room to champion rustic culinary standards, and Dimitri now maintains that exact focus. The menu avoids modern complications in favor of proven techniques and straightforward ingredients. Diners typically hear the full course explanation delivered personally by the chef, which keeps every plate anchored in craft rather than novelty.

Signature Plates and Seasonal Highlights

The roast chicken holds center stage on the main menu. Served simply with fresh salad and crispy fries, the bird can be upgraded with sautéed morels when the season allows. Reliable alternatives include slow-cooked duck legs paired with onion confit, stuffed pork trotters with grain mustard, and daily selections of turbot or filet pur. Evenings frequently conclude with the salted butter caramel meringue or the classic lady finger dessert known as dame blanche.

Dining Room and Service Philosophy

Interior designer Just Lolli shaped the space to reflect the straightforward approach to food. Clean lines and unadorned surfaces create an intimate environment where families and friends eat without pretense. This commitment to unforced hospitality earned the establishment a thirteen point five rating from Gault&Millau for its consistent execution of French bistro standards. Guests settle into familiar surroundings while enjoying lunch or dinner between noon and nine.