We'd add
Our runner-upCroquettes de crevettes grises
Croquettes of grey shrimp from the North Sea, to share before the vol-au-vent.
- North Sea shrimp
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstVol-au-vent de la saison
- MenuSet or à la carte
Vol-au-vent, puff pastry filled with veal sweetbreads, chicken, quenelles and mushrooms, the filling turning with the season. With frites on the side: Brussels brasserie cooking at full stretch.
Also on our table
- The vol-au-vent
- With a Cantillon gueuze, the lambic beer the house pours
Les Brigittines
Belgian · Brussels brasserie · Marolles (Place de la Chapelle), Brussels
Place de la Chapelle 5, 1000 Bruxelles
Dirk Myny, a Brusseleir of a Flemish father and a Walloon mother, cooks the city's brasserie classics in a former Art Nouveau post office and names every supplier. The vol-au-vent is the reason to come.
The proof, in the house's own words
Why the vol-au-vent
Tradition
A brasserie dish everyone knows, cooked for its true flavours, the chef says.
“connus de tous”
Sourcing
Belgian meat and poultry from named butchers, Carnivale and Spek en Boonen.
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