Restaurant au bain marie

Chef Marc’s culinary philosophy centers on a refined French-Belgian repertoire, executed with technical precision within a historic Henri Van de Velde villa at Au Bain Marie. The menu highlights seasonal integrity, featuring a signature Irish filet mignon accompanied by a vibrant chimichurri and buttery pommes fondant. Seafood is handled with equal finesse; skrei is paired with a sun-dried tomato jus, while North Sea grey shrimps elevate a rich, aromatic bisque. Texture plays a pivotal role, from the delicate crunch of a raspberry and iced nougat croustillant to the velvety consistency of a classic crème brûlée. Traditional techniques like poaching and slow-braising define the experience, exemplified by hop shoots served with a silken mousseline and a perfectly translucent poached egg. Each plate balances mineral depth with bright citrus notes, served against the serene backdrop of the Lys river.