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Bar Bulot is redefining the concept of luxury brasserie and is now housed in a handsome farmstead that was home to the star restaurant Hertog Jan for many years. The view of the garden is magnificent, while the interior is a masterclass in elegance. A high-flying restaurant, whose chef rolls out a stripped back version of gastronomic classics, underscoring their intensity by original touches. Under the auspices of owner Gert De Mangeleer, the chef has forged a name for himself as the maestro of contemporary Franco-Belgian cuisine, with dishes ranging from breaded calf’s brain and eels in sorrel to a premium cut of beef served rare, blue, yet hot – a rare feat! Finely chopped shallots in a bordelaise sauce set off the meat’s full-bodied flavours, further flanked by a cognac sauce. Fried sauerkraut, foie gras and French fries add subtlety to bavette steak and shallots. Satisfying flavours of stunning simplicity that bring a smile of unadulterated pleasure to the lips of diners. The Bar Bulot has clearly mastered the art of irresistibility!