A convivial tradition around the pot
Despite its name, fondue bourguignonne — beef fondue — did not come from Burgundy's kitchens but from a winemakers' trick: cooking small pieces of meat in hot oil, right at the table. What began as a practical gesture soon became one of Europe's warmest dining rituals — cooking your own, sharing, taking your time.
In Watermael-Boitsfort, on the edge of the Sonian Forest, Au Repos des Chasseurs keeps that ritual alive in a house dating back to 1683. In our private, air-conditioned grill room, or out on the terrace in fine weather, fondue becomes a moment out of time, far from the bustle of Brussels.
Premium meats and house-made sauces
A great fondue starts with the meat. We serve premium Irish beef, pasture-raised, and certified Black Angus tenderloin from Uruguay, carefully aged — cooked either in 100% vegetable oil or in wine. A mixed beef-and-free-range-chicken option and a children's portion complete the table.
Every fondue comes with four house-made cold sauces, green salad and fresh fries. Chef Adrien Schurgers, trained under renowned Michelin-starred chefs, watches over every detail, from the cut to the seasoning.
Book your fondue by the Sonian Forest
The bourguignonne fondue is enjoyed on Friday (evening), Saturday (evening), and Sunday (lunch and evening), starting from two people. Groups of 8 or more are welcome from Tuesday (evening) to Thursday (evening). It is the ideal dish for a dinner with friends, a family meal, or a team evening in a green setting, just fifteen minutes from the center of Brussels.
