The story
At Gare Maritime in the Tour & Taxis district, Correspondance is a house of encounters. The name, inspired by the postal heritage of its neighbourhood, evokes stories crossing paths. Here, that idea takes shape in two distinct experiences under one roof: The Dining Room and The Living Room.
The Dining Room offers a refined rhythm, a space for a focused, multi-course meal. The Living Room is a more social space, open for walk-in lunches during the week. This duality allows Correspondance to cater to both the guest seeking a gastronomic evening and those wanting a more spontaneous encounter.
Leading the kitchen from 2026 is Chef Maxime Van Parys. A Belgian chef, he draws on his time in renowned establishments, including a year under Chef San Degeimbre. His cooking naturally works with the great classics of Belgian and French gastronomy, but he adds a touch of originality and exotic influence. "I want each bite to transport you into my world," he says, describing his cuisine as a reflection of both travel and a sense of home. This approach, blending European foundations with exotic notes, places his work within the realm of Asian contemporary cuisine.
Maître d'Hôtel Gauthier Coeckelberg brings a background in design and architecture to the front of house, having previously worked with the team of Nick Honeyman in France. His passion for food and hospitality is evident in his welcome. The restaurant has earned a Michelin Recommended distinction, a recognition that aligns with the precise, thoughtful nature of the experience.
The setting is fully wheelchair accessible, with underground parking available for dinner guests. Whether you choose the Dining Room or the Living Room, Correspondance offers a singular address for two distinct moods.
Recognition
Ambience
Details
History
Moored in the heart of the Gare Maritime is this stylish vessel from Michelin-starred chef San-Hoon Degeimbre (L’Air du Temps). On board? Set sail for bistro-style cuisine with influences that shift with the currents, so best have your sea legs ready! The first briny port of call? Some “kiwitres” – Normandy oysters jazzed up with cubed kiwi, or with a hit of gochujang for a Seoul-style twist. The epic journey continues with an ultra-indulgent take on cauliflower in all its forms – roasted, raw florets, a silky purée and a lacto-fermented jus finished with fresh butter – plus some show-stopping carrot, cooked to perfection with emulsified butter and crispy carrot tops. The day we swung by, the lunch menu also featured: a slightly dry pork chop with piccalilli-style Blackwell sauce, mustardy endives and flawless double-cooked fries; or a bistro-oriental holy grail of incredibly tender flash-seared sweetbreads paired with barely cooked langoustines, crowned with creamed watercress, hoisin sauce and pickled daikon radish and shallot. A must-try dish that brings us safely ashore. · Billie Relish
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