Pré de Chez Nous

Our concept " from farm to table" has grown from the idea to work directly with local suppliers and use seasonal ingredients.
The suppliers are chosen in relation to the menucard and we favour durable and sustainable ingredients.

My name is Henri Depiesse and I work in the kitchen since 1999, in 2010 I became chef. Prior to that I worked in some of the better restaurants of Brussels and Europe.
I've always been fascinated by cooking so I acquired experience, discovered new techniques and most importantly learned to find the local producers who respect the environment and work their land in a responsible way without chemicals.
I deal as much as possible directly and follow the seasons.

Weekly : a 2-course lunch at 21€ - 3 -course at 26€
Menu evening: 3 or 5courses: 33/51€
But good to know our menus are not cast in stone and vary regularly.

Fish, meat and vegetables can be found on our suggestion board.

Open kitchen, warm welcome and atmosphere. I look forward to welcoming you...