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The Game of the Belgian Ardennes in Brussels

In Watermael-Boitsfort, on the edge of the Sonian Forest


Reserve your table 

Game from the Belgian Ardennes in Brussels

In the heart of Watermael-Boitsfort, on the edge of the Sonian Forest


Reserve your table 

A house born from the hunt in Watermael-Boitsfort

As early as the 13th century, the Dukes of Brabant established their hunting household in Boitsfort. The Sonian Forest became their hunting ground, and the village lived to the rhythm of huntsmen and foresters. In 1683, an inn opened on the road to La Hulpe under the sign "Les Chasseurs du Duc de Brabant". Hunters stopped there on their way back to warm up, eat and rest.

More than three centuries later, the hunting trophies on our walls still tell that story. Every autumn, our kitchen returns to its roots. Game is not a seasonal trend here: it is the very reason Au Repos des Chasseurs exists.

Faisan brabaçonne, Au Repos des Chasseurs, restaurant Watermael-Boitsfort
Chef Adrien SChurgers, Au Repos des Chasseurs, Restaurant Watermael-Boitsfort

Game, the way our chef Adrien sees it

Our Chef Adrien Schurgers won first prize as Belgium's best saucier-rôtisseur. Game calls for exactly these two skills: precise cooking that keeps the meat pink and tender, and slow-built sauces made from game stock.

The hare and venison come from the Belgian Ardennes, the land of Saint Hubert, patron saint of hunters. They are served with the classic autumn garnishes: butternut purée, wild mushrooms, an apple with cranberries and almond croquettes. Generous, honest cooking, served only in this season. 
Our Game menu evolves throughout the hunting season, until the end of January, so you can discover new flavours.

Our Seasonal Game Menu

The Game Menu evolves throughout the entire hunting season (Oct - Jan)

✽  Starters

  • Chestnut velouté 15,50 €

    Isigny cream quenelle, chestnuts

  • Scallops meunière
         23,90 €

    Caramelised Belgian endive, white wine and lime sauce

✽  Plats

  • Fillet of hare from the Belgian Ardennes, sauce arlequin 31,90 €

    Butternut purée, wild mushrooms, apple with cranberries, almond croquettes

  • Venison chop from the Belgian Ardennes, poivrade sauce 42,90 €

    Butternut purée, wild mushrooms, apple with cranberries, almond croquettes

✽  Desserts

  • Brussels-style tiramisu
         11,90 €

    Speculoos in the spotlight!

  • Profiteroles filled with praline cream
         13,90 €

    Scoop of vanilla ice cream and salted butter caramel

Laissez-vous aussi séduire par notre carte bistronomique

and awaken your taste buds to new flavors!

Duo de solettes, Au Repos des Chasseurs, Restaurant bistronomique, Watermael-Boitsfort

The Suggestions

coquille saint-jacque, Restaurant bistronomique, cuisine, saint-jacques meunières

The Brasserie

Moules frites, Au Repos des Chasseurs, Restaurant moules, Watermael-Boitsfort

Moules Frites

Steakhouse, Au Repos des Chasseurs, Restaurant pierrade, Watermael-Boitsfort

Hot stone Grill

Fondue bourguigonne, Au Repos des Cahsseurs, Watermael-boitsfort

Beef Fondue

Let yourself be tempted by our bistronomic menu

Moules frites, Au Repos des Chasseurs, Restaurant Bistronomique, Watermael-Boitsfort

Moules Frites

Duo de solettes, Au Repos des Chasseurs, Restaurant Bistronomique, Watermael-Boitsfort

Suggestions

Vol-au-vent, Au Repos des Chasseurs, Restaurant Bistronomique, Watermael-Boitsfort

Brasserie

Fondue bourguignonne, Au Repos des Chasseurs, Restaurant Bistronomique, Watermael-Boitsfort

Beef Fondue

Steakhouse, Au Repos des Chasseurs, Restaurant Bistronomique, Watermael-Boitsfort

Hot stone grill

Frequently Asked Questions - Game menu

From 18 October to the end of January, Tuesday to Sunday, for lunch and dinner. The kitchen is open from 12:00 to 22:00, and until 23:00 on Fridays and Saturdays.

Yes. Our game menu evolves throughout the hunting season, depending on what comes in and on the inspiration of our Chef Adrien Schurgers. New dishes appear week after week, so there are always new flavours to discover. Come back and see us: the December menu won't be the October one.

Game comes from the Belgian Ardennes. They are cooked during the hunting season, when the meat is at its best.

The venison chop is tender, with a fine and delicate flavour. It's the best place to start. The fillet of hare has a more pronounced taste, which connoisseurs look for. A marcassin is a young wild boar under six months old, recognisable by its striped coat. Its meat is tender, paler and delicate in flavour. Adult wild boar has firmer meat and a stronger taste, well suited to slow cooking: civet, daube or ragout.

A great classic French sauce made for game. It combines a reduced game stock, a touch of vinegar and pepper, giving a robust sauce that pairs perfectly with venison.

Structured, spicy red wines go well with game. Our front-of-house team will gladly advise you according to the dish you choose.

Yes, it is strongly recommended, especially at weekends. You can book online or by phone on +32 2 660 46 72.

Yes. Our banquet rooms welcome up to 350 guests (venues of  40 - 50 - 80 - 150 guests). See our banquet venues

Avenue Charle-Albert 13, 1170 Watermael-Boitsfort, on the edge of the Sonian Forest. You can park all along the avenue, right in front of the restaurant.