The story
Scott Lhoest, Nicolas Cauwe, and Victor Roisin opened Gratin in Brussels as a bistro by friends for friends. Their Châtelain location features green velvet sofas, wood-paneled walls, and a prominent zinc-topped bar that sets a relaxed brasserie tone. This straightforward approach earned a listing in Le Fooding for 2026, recognizing how the trio balances casual comfort with consistent execution. Guests typically gather around counter seating or window tables to watch the kitchen operate without pretense.
Chef Yassine Mohsine runs the kitchen with a focus on generous shareable plates designed for conversation. Grey shrimp croquettes from the Vismijn market arrive crispy outside and tender inside, while a vegetarian stuffed cabbage dish relies on shitake mushrooms and a red wine tomato base. Heavier options like vitello tonnato and entrecôte served with café de Paris sauce anchor the main course lineup. Guests often start with a simple panisse and aïoli or a plate of Kalamata olive tapenade before moving to the larger meats.
The beverage program highlights small-scale producers, featuring Pépin natural whites, Bonnardot Burgundies, and Ventenac rosés from southern France. House cocktails like the Gratin Spritz blend elderflower and pear to match the light, citrus-forward spirit selection. On weekends, the kitchen transforms its service into a gratinéed brunch, drawing locals who enjoy the extended hours until one in the morning. Sweet finishes remain equally deliberate, with a honey-roasted pumpkin topped with Saint-Nectaire espuma or a classic chocolate-hazelnut lava cake rounding out the meal.
Recognition
Ambience
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