Restaurant 't Fornuis

Places like this are unfortunately rare these days, and I feel incredibly lucky to have experienced it. A meal at 't Fornuis challenges your perception of what restaurants are—or should be—about. Its value cannot be measured in money or accolades. First of all, it is authentic: classic Belgian-French cuisine deeply rooted in exceptional ingredients and the chef's personality. It is therefore no surprise that the restaurant has no traditional printed menu. Instead, the legendary chef Johan Segers—the soul of both the restaurant and the historic building it occupies—comes personally to each table to present the dishes of the day. The offerings are based on the freshest ingredients available, and everything sounded irresistible. I chose the crab "pancake" as a starter and the sweetbreads as my main course, both of which I believe are essential choices for a first visit. The meal began with a series of complimentary bites: a fried fish nibble with curry sauce, herring with onions, and mushroom espuma with Belgian prawns. At first glance, these dishes may seem like brave choices for lunch. But only if you judge them by today's restaurant standards. In reality, they are deeply classical. The sweetbreads were perfectly cooked in butter and served with the best pepper sauce I have ever tasted. On the side was what I consider the ultimate test of a classical chef: a perfect potato purée. There were also green beans and, unexpectedly, veal sausages. And this is what I call a brave choice today—yet one that makes complete sense. The veal sausages enhanced the veal flavours running through the dish while providing a firmer, meatier texture to contrast the richness and delicacy of the sweetbreads. More importantly, they reflected the generosity and hospitality of the chef. You will not leave this restaurant hungry. I finished with a dessert that sounded simple: strawberries and rhubarb. But every ingredient could have been described as "the best I have ever tasted." When ingredients are this good, there is no need to hide them behind complicated techniques. The chef simply lets them shine. As I was dining alone, I opted for wine by the glass. The recommended Burgundy Chardonnay paired beautifully with every course. There is no theatrical presentation, no lengthy explanations while the food slowly cools on the table. The dishes arrive piping hot and are left to speak for themselves, allowing your palate to be the final judge. My only regret is that I visited spontaneously after miraculously securing a table for one and following an already substantial breakfast... I started this generous lunch completely full. Yet every dish was so delicious that it seemed to go straight to my soul rather than my stomach, even if I regrettably could not finish everything. Only at the end of this unusually (for me) emotional review should I mention that the restaurant has retained a Michelin star since 1986. For nearly forty years, Belgian-French gastronomy of this calibre has been recognised by the guide. For nearly forty years, Johan Segers has personally presented his dishes to guests. For nearly forty years, there has been no traditional written menu and the cuisine has remained driven by ingredients, craftsmanship, and tradition. That achievement deserves appreciation that goes far beyond Michelin. So there is no wonder that you will not see any plaques by the entrance to the restaurant. Just like St. John in London (another favourite of mine), 't Fornuis is not about Instagram trends. In fact, the restaurant does not even have social media. It is about nourishing the soul of the person sitting at the table. I hope these words of gratitude reach the entire team. Thank you.

Agne · juni 2026

Topavond gehad. Warme ontvangst door de gastvrouw. Johan kwam het menu persoonlijk voorstellen. Als hoofdgerecht de tong met rabarber genomen ( een echte sensatie in de mond ). Hier draait het niet om interieur maar om heel lekker eten en goede bediening. Top wijntje bij gedronken. Prachtige culinaire avond.

guy · mei 2026

Zeker de moeite waard om eens langs te gaan. Bekijk zeker de website. Een tevreden klant.

Danny · mei 2026

The best

Christophe · april 2026

Fantastische keuken, pure, eerlijke topgerechten voor een faire prijs. Wij hopen dat deze topchef nog lang doorgaat. Wij zaten naast een grotere groep wat niet ideaal is voor een rustig etentje, maar de rest van het restaurant was rustig.

Gunther · maart 2026