A unique brasserie in its concept of Belgian bistronomy. Le Presbytère offers you a house, a secret garden and an oasis of bucolic peace, lost somewhere a few kilometers from Brussels. Each person who enters this place, made exceptional by Pierre's scenography, feels almost at home there. The interior, both rustic and warm, will not leave our guests indifferent.

Comfortable furniture against a background of pastel colors, splendid black and white photos proudly adorn our interior. Very sober and very chic.

Our cuisine

We offer local products, authentic and tasty, of "organic" or slow food origin, labeled, high quality and from the best Belgian producers, each handpicked and selected for their expertise. Our dishes are real nods to Belgian-Belgian bistronomy, made with the brilliance of Pierre and his collaborators but above all Julian, a young prodigy passionate about Belgian cuisine.

Our terrasse

From the first rays of sun in April, the Presbytery offers you a magnificent terrace, the most cozy place in Belgium. A terrace designed as a garden, a vegetable patch and also a vineyard. A magical and soothing place, like a haven of peace in the middle of the countryside. Like a poem in the hollow of the ear, the lapping of the water from the fountain and the song of birds lovingly rock our hosts. Without forgetting the captivating scents of our aromatic plants, and the unforgettable scent of Maciejka flowers. The vine climbs proudly towards the sky and if we listen well, we can even hear it whisper with its friend the sun.

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Our goal

Our goal is to be able to offer with love and wisdom, a Belgian-Belgian bistronomy, a cuisine unique in its kind. It goes without saying that we must choose the best producers, those who offer a noble product of impeccable quality. We want to be the best ambassador for our exceptional craftsmen, lovers of Belgian soil, of our traditions and our wealth of terroir. For us, their confidence and their know-how are a crest to wear proudly day after day.

We follow a principle, summarized in a quote from Paul Bocuse:

« Cooking must leave the products with the taste of what they are. »

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