Moules-Frites in Brussels
Belgium's national dish, served the proper way on the edge of the Sonian Forest
Moules-Frites in Brussels
Belgium's national dish, served the proper way on the edge of the Sonian Forest
A national dish
A steaming pot holding a full kilo of Zeeland mussels, golden fries cooked twice in beef fat, and a homemade mayonnaise firm enough for a fry to stand upright in it. At Au Repos des Chasseurs, moules-frites are not just another dish: they are a Belgian ritual, kept alive in a house that has welcomed travellers since 1683.
Our mussels arrive fresh and plump, carefully selected throughout the season, and are cooked to order. You can have them marinière, with celery, onion and a splash of white wine, or in one of the variations created by our Chef Adrien Schurgers. Our fries follow the true Belgian method. The first fry makes them tender, the second makes them crisp, and beef dripping gives them a deep flavour that is becoming harder and harder to find.
People come for the food and stay for the place. On the edge of the Sonian Forest, in Watermael-Boitsfort, our bistronomic brasserie offers a warm setting for this most convivial of dishes. Share it with friends after a walk in the woods, with family at the weekend or with colleagues over a well-chosen Belgian beer or a good bottle of wine. Book your table and taste moules-frites the way they should be: generous, authentic and Brussels to the core.
A truly Belgian story, from the North Sea to the Sonian Forest
Brussels has never had a coastline. Yet few cities in the world are as devoted to mussels. The story begins on the water.
16th century — Brussels opens up to the sea
In 1561, the Willebroek Canal linked Brussels to the Rupel, and from there to the Scheldt and the port of Antwerp. Boats sailed right into the heart of the city, to the docks of the Sainte-Catherine district. Fish and shellfish from the North Sea now reached Brussels' market stalls fresh — the Fish Market (Marché aux Poissons) still bears witness to it.
1683 — A coaching inn on the forest's edge
A few miles away, on the edge of the Sonian Forest, an inn opened its doors to hunters and travellers crossing the woods. It would become Au Repos des Chasseurs. Around the same time, popular tradition places the invention of the fried potato in the Meuse valley: when the river froze in winter, locals are said to have cut potatoes into the shape of little fish and fried them. Legend or fact, the Belgian fry was born.
19th century — The people's shellfish
With mussel farming developing in Zeeland and the arrival of the railway, mussels became plentiful and cheap. Sold in the streets and at markets, they were known as 'the people's shellfish'. Meanwhile, fry shacks (fritkots) sprang up in Belgian towns and fairgrounds.
20th century — The pairing becomes a national dish
From street vendors' carts, moules-frites moved to brasserie tables. The pairing became the emblem of Belgian cuisine: the dish families share on Sundays, on the coast as in Brussels, with a Belgian beer or a crisp white wine.
Today — The ritual at Au Repos des Chasseurs
Led by chef Adrien Schurgers, our bistronomic brasserie serves Zeeland mussels the classic way: cooked to order, in individual pots, over high heat. A simple recipe that allows no compromise on the product.
Zeeland mussels: an exceptional product
Our mussels come from Yerseke, the Dutch mussel capital on the Eastern Scheldt (Oosterschelde). They are farmed mussels, raised on seabed plots (mosselpercelen) where they grow slowly — two to three years — in brackish, plankton-rich water.
Before shipping, they are purified in tanks of running seawater. The result: a thick shell and firm, plump, generous meat with a distinctive briny flavour.
Peak season runs from September to April; the autumn months bring the fullest, most flavourful mussels. The perfect time to come and enjoy them.
Our Mussel preparations
1 kg Zeeland mussels, served with fresh fries and homemade mayonnaise. Each pot is prepared to order.
To start: Fried Zeeland mussels
€ 19,90Crispy fried Zeeland mussels served with homemade tartare sauce. Perfect for sharing over drinks.
Marinière
€ 29.95The benchmark, the Brussels recipe par excellence. Celery, onion, a touch of butter, cracked pepper — nothing else. The lightly briny cooking juices bring out the pure taste of the mussel.
White wine
€ 33,95The mussels are deglazed with dry white wine over aromatic vegetables. The broth turns brighter and livelier, with a fresh acidity that lifts the meat.
Garlic cream
€ 33,95Richer and more indulgent: a smooth cream sauce with confit garlic, bound with the reduced cooking juices. Mellow and fragrant — made for dipping every last fry.
Tarragon cream
€ 33,95Cream meets fresh tarragon for an aniseed, almost spring-like note. An elegant, aromatic preparation that surprises and delights.
White wine with Garlic cream
€ 33,95The best of both worlds: the freshness of a white-wine deglaze, followed by the roundness of confit-garlic cream. A full, generous broth for sauce lovers.
Fries cooked in beef tallow
and homemade mayonnaise
A true Belgian fry is cooked twice. Ours first go into a bath of beef tallow at a moderate temperature, cooking the potato through without colouring it. A second, hotter bath then creates the golden, crispy crust while keeping the inside soft.
Our mayonnaise is whisked in-house with mustard: thick, pale yellow and firm enough for a fry to stand up in it.
How to eat mussels the « Belgian way »
1
The « mussel pincer »
Use the first empty shell as tongs to pick up the next mussels.
2
The lid
Place the empty shells in the lid of the pot.
3
The cooking juices
Save the cooking juices for last: spoon them up or dip your fries in them.
Frequently asked questions
Zeeland mussel season peaks from September to April. The autumn months bring the plumpest, most flavourful mussels.
We serve five preparations: marinière, white wine, garlic cream, tarragon cream, and white wine & garlic cream. All come in a 1 kg pot with fresh fries and homemade mayonnaise.
Our Zeeland mussels (1 kg) with fries and homemade mayonnaise are €29.95 for the marinière and €33.95 for the other preparations.
Our fresh fries are cooked twice in beef fat, following Belgian tradition: a first bath to cook them through, a second for a golden, crispy crust.
Booking is strongly recommended at weekends and during mussel season, and required for groups of 8 or more. Book online or call +32 2 660 46 72.
Yes. Our 120-seat terrace on the edge of the Sonian Forest is the perfect spot to enjoy your moules-frites on sunny days.
At Au Repos des Chasseurs, Avenue Charle-Albert 13 in Watermael-Boitsfort, close to Auderghem, Uccle and Ixelles, with free public parking.