A Master of Brasserie Cooking, Made in Belgium!
Belgium's best saucier-rôtisseur, trained at Bruneau, Ducasse and La Côte Saint-Jacques, Adrien Schurgers elevates Belgian brasserie tradition
A Master of Brasserie Cooking, Made in Belgium!
Belgium's best saucier-rôtisseur, trained at Bruneau, Ducasse and La Côte Saint-Jacques, Adrien Schurgers elevates Belgian brasserie tradition
Adrien Schurgers is a recognized figure in brasserie gastronomy in Belgium. His culinary approach is praised by numerous gastronomic guides and the media that celebrate his balance between tradition and sophistication.
Trained in the finest Michelin-starred establishments, he now excels in a generous and demanding cuisine, rooted in Belgian tradition reinterpreted with talent.
As the head Chef of the brigade at Au Repos des Chasseurs, this iconic establishment nestled at the edge of the Soignes Forest in Watermael-Boitsfort, he showcases all his expertise by transforming the art of brasserie dining with his "bistronomic" touch, masterfully set in a green and elegant environment.
A starry journey
His journey begins with rigorous training at the Namur Hotel School, where he wins the school's first prize as well as the first prize at the Château de Namur. He completes his apprenticeship at CERIA (Brussels), specializing in chocolate making, pastry, catering, and sous vide techniques.
Quickly, Adrien Schurgers joined the kitchens of the most prestigious establishments: two years with Jean-Pierre Bruneau (3 Michelin stars), then at La Côte Saint-Jacques in France (5-star hotel, 3 Michelin stars), before joining Alain Ducasse in Paris at a three-star restaurant.
Back in Belgium, he became a junior sous-chef, then Head Chef, at the Maison du Bœuf at the Hilton in Brussels for six years. In 2004, he won first prize in the competition for the best saucier-roaster in Belgium and placed 4th in the world final in Canada.
A passion was born
Building on this experience in fine dining, Adrien Schurgers chooses to dedicate himself to brasserie cuisine, which he elevates to the level of a serious and authentic art form, far removed from clichés. For him, a brasserie is not a "simple restaurant": it is serious cooking, rooted in tradition and technique.
Consultant for several establishments, menu creator, he opens his first restaurant, Le Wolvendael, and becomes the lead trainer at the EFP (Espace Formation PME) in Brussels.
He then co-founded La Brasserie de la Patinoire (Brussels), where his work was awarded a Michelin Bib Gourmand, recognizing an excellent value for money and a perfect balance between tradition and sophistication.
In addition to the Brasserie de la Patinoire, Adrien Schurgers was also in charge of the brigade at Le Messager in Lasne (Walloon-Brabant).
Respected figure of the Brussels scene, Adrien Schurgers embodies the daily excellence of high-end brasserie, imposing a style that combines Belgian tradition and modern sophistication.
A new challenge
After two years of major renovation works, the iconic Au Repos des Chasseurs is reborn in August 2025, fully refurbished and elevated under passionate new management.
Seduced by this ambitious project, Chef Adrien Schurgers joins the team in July 2025, drawn by the exceptional potential of this historic venue: a privileged location at the entrance to the Sonian Forest, an adjacent hotel next to Brussels National Airport, a lush green terrace enveloped by nature, and infrastructure perfectly suited to hosting banquets and events.
Today, Chef Adrien Schurgers deploys all his talent there with a generous and meticulously crafted bistronomic menu, where the brasserie classics — signature meats, reinterpreted vol-au-vent, minute tartare, pan-seared red tuna, grey shrimp croquettes, and seasonal game—are combined with refined execution in a lush green setting.
Au Repos des Chasseurs thus becomes a welcoming haven, a harmonious fusion of history, contemporary elegance, and gastronomic pleasures, offering an unforgettable experience at the heart of Brussels’ lush greenery in Watermael-Boitsfort.
Let yourself be tempted by our bistronomic menu
and awaken your taste buds to new flavors!
Let yourself be tempted by our bistronomic menu
Frequently asked questions – Our chef
Our kitchen is led by Adrien Schurgers, a renowned name in Belgian brasserie cooking. He graduated top of his class from the Namur hotel school (also winning the Château de Namur first prize), went on to train at CERIA in Brussels, and won first prize in Belgium's best saucier-rôtisseur competition in 2004.
After the Namur hotel school, he specialised at CERIA in chocolate-making, pastry, catering and sous-vide cooking. He then worked in three Michelin three-star houses: two years with Jean-Pierre Bruneau, then La Côte Saint-Jacques in Burgundy and a year with Alain Ducasse in Paris. At the Maison du Bœuf in the Hilton Brussels he started as sous-chef and went on to become head chef, staying six years.
First prize at the Namur hotel school and the Château de Namur first prize; first prize as Belgium's best saucier-rôtisseur in 2004, and 4th place at the world final in Canada. La Brasserie de la Patinoire, which he co-founded, was also awarded a Michelin Bib Gourmand.
After fine dining, he chose the brasserie: as a consultant he created menus for several brasseries, opened his first restaurant, Le Wolvendael, was lead instructor at the EFP, co-founded La Brasserie de la Patinoire at the age of 34 and ran the kitchens at Le Messager in Lasne.
Adrien Schurgers joined Au Repos des Chasseurs in July 2025, after two years of renovation work by the new owner. The venue reopened its doors in September 2025.
Upscale brasserie cooking: the simplicity of the great Belgian classics, driven by fine fresh produce, home-made preparation and fine-dining technique (sauces, cooking, roasts), with seasonal suggestions and game in autumn.
Yes. Home-made cooking, freshness and ingredient quality are at the heart of Adrien Schurgers' kitchen. For him, a brasserie is not "just a restaurant" — it is serious cooking, rooted in tradition and technique.
His signature meats, a reinvented vol-au-vent, tuna tartare made to order, pan-seared bluefin tuna, grey shrimp croquettes and seasonal game. The menu also features mussels and fries, chef's suggestions, pierrade (Hot Stone Grill), fondue bourguignonne (Beef Fondue), plus lunch and business lunch options.
Kitchen closed on Mondays. Tuesday to Thursday and Sunday: 12:00–22:00. Friday and Saturday: 12:00–23:00.
Call us on +32 2 660 46 72 or book through our website. You'll find us at Avenue Charle-Albert 13, 1170 Watermael-Boitsfort (Brussels), on the edge of the Sonian Forest.
Yes. Our function rooms host banquets, family celebrations and corporate events (up to 350 guests), and the chef and his brigade create menus tailored to your occasion. Contact us for a quote.