This Art nouveau brasserie is the epitome of “La Belle Époque” and it is impossible to resist either the décor or the mouth-watering recipes rustled up by chef Myny, a true-blue Brussels lad, whose exuberant personality pervades his knockout traditional nosh. From a vol-au-vent made with melt-in-the-mouth flaky pastry to a tender juicy chicken breast served with piping hot fries or veal cheeks with Cantillon beer, everything is delicious.