A glory of the Belgian brasserie
The vol-au-vent is one of those dishes that tell the story of Brussels in a single bite. Its name — a nod to its featherlight puff pastry, said to be light enough to "fly away in the wind" — is credited to pastry chef Antonin Carême. A staple of the Belgian brasserie, it brings together a creamy sauce, poultry and mushrooms in a golden case.
At Au Repos des Chasseurs, a house founded in 1683 on the edge of the Sonian Forest, this classic found its champion in Chef Adrien Schurgers, ranked fourth in the world as best saucier-roaster.
The chef's touch, no compromise
His version starts with free-range hens, for full-flavoured meat and a mindful choice. The carefully built sauce wraps the poultry in honest richness, seasoned just so, and is served with a croissant-style savoury biscuit and fresh fries — a typically Belgian marriage of generosity and refinement.
A dish of memory, prepared here with the precision of bistronomic cooking.
Taste it in Watermael-Boitsfort
