We'd add
Our runner-upGarnaalkroketten
Garnaalkroketten, croquettes of Ostend grey shrimp, made in the house. To share before the raw beef.
- Made in the house
- Ostend grey shrimp
← Back to browse
AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstFilet américain
Brussels steak tartare — raw beef, with fries
Filet américain, raw beef seasoned to the single recipe Joseph Niels set down, so it came out the same every time instead of each waiter mixing a different one. With frites, after the croquettes.
Also on our table
- We'd share the shrimp croquettes
Au Vieux Saint Martin
Belgian · Brussels brasserie · filet américain · Sablon, Brussels
Place du Grand Sablon 38, 1000 Bruxelles
- Late night
The Niels family's brasserie on the Grand Sablon, where Joseph Niels gave Brussels its own steak tartare. The family says the recipe has not changed since.
The proof, in the house's own words
Why the filet américain
Technique
One fixed recipe, where each waiter once mixed a different tartare at the table.
Been here?
Eaten at Au Vieux Saint Martin? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
Add plate photosOpen →
Pictures of the Filet américain or anything else from Au Vieux Saint Martin help the next person order. Tag each one with its dish and it carries your name.