The story
Located at Petite Rue des Bouchers, Kitsune Burger in Brussels has built a dedicated following through precise vegan street food preparation. Guillaume Le Cavorzin and Pauline Rosselin combined professional kitchen experience with a biologist’s eye for detail to design a fully plant-based menu. Their disciplined approach to vegan cooking earned the spot a place on the 2026 Le Fooding guide. The kitchen avoids heavy substitutes entirely, focusing instead on texture and layered seasoning.
The Korean Fried Mushroom burger features deeply crisped oyster mushroom pieces paired with gochujang sauce and a sharp kimchi slaw inside a Hokkaido brioche bun. Guests often follow that with the Simple Smash burger, which uses an azuki bean falafel patty cooked flat to mimic traditional smash techniques. House-made kimchi rice balls provide a compact starter, while the furikake fries are designed specifically for dipping into the restaurant’s own kewpie mayo blend. Each item relies on straightforward ingredient pairings rather than complex constructions.
Exposed brick walls and a polished wooden counter define the stripped-back interior at Petite Rue des Bouchers. Customers stand or lean along the service area while watching staff assemble orders. The open layout removes visual barriers between the kitchen and the seating zone. A simple gluten-free mochi brownie completes the visit with a dense, naturally sweet finish.
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