Spring is settling over the Sonian Forest, and with it, Chef Adrien Schurgers unveils a new set of ephemeral seasonal suggestions, available from 15 March to 15 April 2025. As with every season, this menu is an invitation to travel: exceptional produce carefully sourced from across the globe, crafted with the rigour and generosity that have defined Au Repos des Chasseurs in Watermael-Boitsfort since its grand reopening in Sepember 2025.
« Seasonal cooking means honouring the ingredient in its full truth — putting it on stage at exactly the right moment. »
Starters: where the sea meets the land
Quiberon Bay Oysters
An outstanding opening: fresh oysters from Quiberon Bay, delivered directly from the oyster farmer and served with house-made muesli bread. Pure iodine, ocean freshness — the quintessence of maritime pleasure. Available in 6 pieces or 9 pieces.
18,90 € / 26,95€
Tomato with grey shrimps
A timeless Belgian classic reimagined: tomato with grey shrimps as a starter, or as a main course with two pieces, fresh chips and homemade mayonnaise - 1 ou 2 pieces
19,95€ / 26,95€
Warm goat's cheese salad
For lovers of rich, contrasting flavours: warm goat's cheese with thyme, honey, walnuts and Granny Smith apple. A beautifully balanced interplay of warmth and freshness.
26,95 € / 33,95 €
Asparagus: the queen of spring
Asparagus season is a sacred affair in Belgium. Adrien serves them Flemish-style or with vinaigrette or with mousseline sauce and grey shrimps — a marriage of absolute elegance.
flemish / vinaigrette - 22,85€ / 29,85€
mousseline & schrimps - 26,95€ / 33,95 €
Main Courses: the art of exceptional meat and iconic red tuna
It is in the main courses that Adrien's culinary signature truly shines. A selection of world-class meats that take your palate on a journey from Irish pastures to Australian plains and New Zealand highlands.
Australian Wagyu Bavette BMS5 F3
The crown jewel of the menu. The Australian Wagyu Bavette, classified BMS5 F3, from cattle raised for four years on high-quality cereals, rice straw and silage. Served with fresh chips and garlic herb butter. A marbling of extraordinary generosity, an unrivalled tenderness.
52,95 €
New Zealand Tomahawk
( for 2 people )
The showstopper of the table: the New Zealand Tomahawk (900g to 1.1kg), aged 30 days, served with fresh chips and herb butter. A sharing dish that creates a moment of intense conviviality around a spectacular cut of beef.
9,5 € / 100 gr
Half-cooked red tuna with two sesames
For seafood lovers: half-cooked red tuna with two sesames, accompanied by a vegetable risotto. Precision in cooking, a play on textures — a dish of great finesse.
35,95 €
Lamb duo
confit shoulder & grilled rib
A dish that makes the terroir sing: lamb duo with confit shoulder and grilled rib, accompanied by young vegetables, thyme jus, confit tomato and gratin dauphinois.
38,95 €
Desserts: homemade to the very last bite
Madagascar vanilla mousse
Caramelised apple and pear, salted butter caramel, dried fruit crumble and pear sorbet. A playful dessert that balances crunch, creaminess and acidity in perfect harmony.
13,50 €
Chocolate brownie
Hazelnut ganache, caramelised pecans, stracciatella ice cream, mango-passion fruit coulis (€13.50). Generous, intense, perfectly balanced by the exotic coulis.
13,50 €
Au Repos des Chasseurs: a Brussels institution in the Sonian Forest
Nestled in the heart of Watermael-Boitsfort, on the edge of the Soignes Forest, Au Repos des Chasseurs is much more than a restaurant: it is a Brussels institution that spans generations. Its large brasserie with 95 seats, its Carnot room (Steak-on-the-Stone & Bourguignonne fondue), its terrace with 120 places, its privatizable banquet rooms, and its 11 hotel rooms make it a unique venue for events as well as family or friends' meals.
The permanent menu — Burgundy fondues, pierrades, Adrien's vol-au-vent, Gueuze beef carbonnade — honours Belgian tradition with unwavering consistency. Adrien's Suggestions enliven its seasonal dynamic, renewing the culinary invitation every few weeks with exceptional produce treated with full respect for its origins.
Adrien Schurgers's New Suggestions – Spring Menu March 15 to April 15 | Au Repos des Chasseurs