Pierre De Bruyn
A new Chef for a venerable establishment
14 years ago, freshly graduated from catering school, he took on his first temporary job at La Sucrerie. Pierre De Bruyn immediately felt at home at this new restaurant and quickly climbed the ladder, moving up from kitchen help to station chef, then sous chef before being appointed head chef last December. True to the philosophy of his predecessors, his dishes are seasonal and bring out the best of the produce with a focus on regional specialities. “I started my apprenticeship alongside the president of The French Culinary Academy. Then, I continued along the same lines while continuing to develop a cuisine based on Belgian produce. ”
His culinary style
Generous gourmet cuisine is the best way to describe Pierre De Bruyn’s style. His dishes reflect his love for fine local produce and the natural cycle of the seasons. Menus change frequently “In winter, dishes are perfumed with chestnut and butternut. In the spring, it will be a totally different culinary experience”. The menu features some much-loved staples, “Belgian cheese fondues, mustard leaf salad”, “North Sea Shrimps”, "Sole Meunière and seasonal vegetables”, “Grilled or pan-fried dry-aged Belgian rib-eye steak and fries homemade with beef suet (sauces: green pepper, shallots-red wine or Maître d’hôtel butter)” and the "Prepared Beef Tartare, freshly cut with a knife or a machine, home-made fries with beef suet".
Classics that rub shoulders with bolder dishes such as the "Young duck fillet with a sweet and sour sauce, served with polenta with sesame and wilted pak-choi”, the "brined pork chop, pan-fried tandoori onions, stuffed conchiglioni” or the "monkfish tail with vanilla butter and red Camargue rice" or "the cod fillet and its Ganda ham crust, lentil salad and duet of courgettes" ... not to mention the vegetarian suggestions and the iconic dessert "The Butte du Lion de Waterloo, white chocolate mousse, with a speculoos heart“
The Chef’s sweet ambition
The restaurant’s menu proposes dishes labelled "Eco & Bon” which highlight Belgian and local produce sourced in the region. “I try to feature small local producers either on the menu or with specific products like, for example, Callas jams that are prepared in Ghent or the Namur butter L&L Plaquette. We also work with a pig farmer in the area.” A challenge taken up with flair by this innovative restaurant in a historic setting where guests battle it out for lunch and dinner, Monday to Sunday (except Saturdays and Sunday midday). The menus take their inspiration from the seasons and feature delicacies that you won’t find in other Martin's restaurants except for the 5 Signature Martin's dishes that are a common thread in all of the Group’s restaurants.
“Everything is homemade, except for the bread ... we make our own poultry or game stocks and we fillet our fish ourselves.” The result is a plate where the produce itself is the star, without ever losing sight of its origins, with evergreen classics such as the authentic Sole Meunière cooked according to the rules of art. “It really is more about the purity of the produce,” says Pierre De Bruyn, “than about dressing it up extravagantly.” The menu takes you on a memorable journey through Belgian and French cuisine that is uplifting and quite simply delicious!
- Going out to eat
- Spa treatments
- Local sights of special interest
- Cancel a reservation
- A round of golf