Bouchery garden

©Analia Glogowski/Lonely Planet

Bouchery

Top choice in Brussels


Using locally sourced and organic ingredients, award-winning chef Damien Bouchéry puts his own twist on French cooking with veal tartare and grilled nectarines, and chickpea fries, among the delicate dishes to grace the four- to eight-course evening menus. Almost everything is homemade, from the bread and butter to the lacto-fermented goods. Weekday lunches are a vegetarian buffet.


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