Cécile

The story

Cécile in Roosdaal: Classic Seasonal Cooking with a Young Spirit

The Kitchen and Its Creators

At the center of Roosdaal, Cécile offers straightforward seasonal cooking built on classic Belgian French foundations. Chef Tom Van Nieuwenhuyzen leads a compact team alongside Judith and Astrid inside an open kitchen where guests watch every plate take shape. Their approach leans toward honest, unpretentious preparation rather than rigid technique. Recognized with a thirteen point five rating from Gault&Millau, the kitchen balances familiar comfort with careful execution.

Signature Plates and Pantry Staples

Diners typically begin with umami rundstartaar paired with toasted soya and avocado, or choose dried picanha served beside house-made focaccia and burrata. The main courses rotate around filets pur holstein prepared with entrecôte scottona, black cod cooked with guanciale, and duck accompanied by roasted beetroot rösti. All plates arrive alongside bread baked fresh by Les Pains de Stéphane, grounding each meal in reliable texture. The Belgian French cuisine stays firmly rooted in recognizable flavors while maintaining precise heat control.

Space and Local Roots

The dining room occupies a traditional brick townhouse positioned directly on Pamel’s church square, a setting that ties the venue to generations of neighborhood life. The founders chose the name Cécile to honor two sisters who spent their childhood years visiting the property. Guests receive spontaneous, unhurried service designed to feel more like hosting friends than formal hospitality. Warm lighting and simple furnishings keep the focus squarely on conversation and the evolving menu.