As in SelfAs in Self

Image Credit: The elegant Art Nouveau Horta interior, supplemented with stored glass and elegant details, is classy and characteristic, while the wine cellar (Riwyne) offers a more contemporary "private dining" experience. The rich legacy of this establishment, founded in 1926, owes much to Pierre Wynants. The four generation, Laurence and Lionel Rigolet and their Loïc, is now pursuing the story. Together they continue to serve the house's signature fishes, like mousse of Ardennes ham or sole girls in a creamy Riesling and shrimp sauce. Chef Rigolet washhes great care and attention on the plating, to which he adds an exotic twist, especially in the set menu. His consumer mastery of sauces and his knowledge of outside ingredients cannot fail but impress. Examples include glazed scalpos and razor clams, underscored by fermented cabbage and a creamy smoked sturgeon sauce. As at Soi remains a landmark of Brussels' fine dining scene that is fully respectful of its rich heritage, albeit with an eye to the future.