Bisous

The story

Bisous Brussels: Artisan Ice Cream and Brunch at Châtelain

The kitchen and its roots

Bisous in Brussels transforms the former Framboisier Doré location into a destination for contemporary brunch and artisan ice cream. Chloé Sengier, known for Coco Donuts and Crème, leads the kitchen where seasonal, local ingredients drive the menu. The establishment collaborates with Or Coffee to serve specialty roasts alongside a program designed for extended daytime dining.

Warmth and material details

Orange banquettes and warm wooden paneling frame the dining space, which retains the parquet flooring from the site's previous iterations. A patio opens onto the street when conditions allow, placing the seating area near the activity of the Châtelain district. These physical elements create a distinctive environment separate from the surrounding commercial activity.

Signature flavors and brunch plates

House-made ice creams highlight tonka bean with fig or lemongrass paired with verbena, preserving the location's sweet heritage. Savory options feature homemade vegetable buns filled with fried egg, grilled halloumi, avocado, and pickled onions, providing substance for mid-morning dining. Carrot cake and banana bread complete the dessert selection, accompanied by a Basque cheesecake described as surprisingly light.