Sébastien Cassart is forging his own path. He works alone in his open kitchen, sometimes even serving the food himself as he embarks you on a culinary adventure. The untreated interior, adorned with art photos, is emblematic of the buzzy venue’s ethos. The chef crafts intuitive dishes that bear witness to his passion for outstanding, mainly local ingredients. Breast and leg of Malines poultry are served with a crispy skin and underscored by a mind-blowing blend of a gutsy gravy, truffles, sherry vinegar and the distinctive flavours of satay and peanut. Wholehearted, playful cuisine presented in a concise menu.