The story
Paul Ravet founded Flâne in Brussels to bring a relaxed bistro energy to the Watermael-Boitsfort neighborhood. His kitchen favors classic bistro techniques over heavy presentation. Guests watch the brigade work through the glass front of the open kitchen while taking their seats at the long wooden counter. The shift from city center to suburbia has given him room to experiment without losing the energetic pace that defined his earlier service.
The five-course tasting menu opens with sharp contrasts like leek vinaigrette paired with oyster and jalapeño. Celeriac risotto receives a bright lift from vadouvan spice before the kitchen serves a scallop and sunchoke millefeuille finished with a whipped smoked butter jus. Main courses lean into robust pairings, such as stuffed duck bathed in a mustardy reduction alongside pan-fried black trumpet mushrooms. Dinners typically close with a delicate blancmange topped by honey tuile and jasmine ice cream.
Dimmed lighting and walls entirely lined with wine bottles create a cozy backdrop for evening meals. A long bar runs directly beside the pass, allowing guests to observe every plate leaving the stove. This setup supports the informal yet attentive service style recognized by Le Fooding on its 2026 list. Visitors often linger over shared plates before moving toward the outdoor terrace when the weather turns mild.
Recognition
Location
