Va et Vient

Chef Matthias Speybrouck’s philosophy at Va et Vient is a rigorous exercise in 'rough and refined' clarity, where local Lys region produce is treat with absolute technical reverence. The kitchen operates with a captivating open stage, utilizing sous-vide preparation to render Menapian pork fork-tender over fourteen hours before a high-heat grill imparts a lacquered exterior and a concentrated savory depth. A standout centerpiece is the steamed haddock fillet, a technical masterclass where the fish is paired with a silken parsnip mousseline and the bright pop of herring roe for a complex interplay of textures. The aroma of aromatic fennel pollen and intense, exotic sauces fills the historic Kortrijk space, signaling a deep commitment to high-signal global flavors. Texturally, the experience moves from the brittle crunch of pistachio shortbread to the velvet mouthfeel of seasonal emulsions. This Michelin-selected destination remains a bastion of characterful execution, where every plate reflects a serious gastronomic narrative.