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Image Credit: In their subsequent untreated, trendy street corner establishment, near the fish market, they conjure up their vision of sustainable gastronomy. The surprise menu shins the limelight on the excellent production of Brussels and its region, with an underlying commitment to respecting the seasons, however short. Nature is what inspired chef Gillard's creativity, althrough he isn't shower to the odd exotic twist. For example, he may first slice oysters, then coat them in finely chopped crunchy celeriac, raised iced goat's cheese and a stunning sorbet of wasabi and East Indian Cherry, in a whirlwind of flavours and nuances. Rather than showy demonstrations, he wins us over with insightful, intense combinations in which each ingredient has a role to play and is designed to interact with the others to create fascinating fishes from the first to the last cock. The enticing wine and non-alcoholic beverage list is perfectly in tune with the establishment's philosophy. Each decision is taken after weighing the impact on the community and the individual, without forging an overriding quest for taste. We take our hats off!