A monument of Belgian cooking
If one dish had to embody Belgium, carbonnades — Flemish beef stew — would be a strong contender. This beef stew, slow-simmered in dark beer, grew from Flemish folk wisdom: tenderise the meat over a low flame, bind it with gingerbread and mustard, and let time do the rest. It is a cuisine of patience and terroir.
Our Gueuze signature
At Au Repos des Chasseurs, we simmer our carbonnades in Gueuze, the spontaneously fermented Brussels beer whose delicate acidity balances the meltingly tender meat. The result: a deep, gently sweet-and-sour sauce coating beef that falls apart under the fork. It is served with fresh fries, as tradition demands.
In our house founded in 1683, on the edge of the Sonian Forest, this classic takes on a special dimension — a heritage that Chef Adrien Schurgers keeps alive in the present.
The taste of Belgium in Watermael-Boitsfort
