The story
Le Coriandre is the project of Agnès and Damien, a couple who bring distinct talents to the table. Damien leads the kitchen, while Agnès oversees the dining room. Their restaurant sits in Watermael-Boitsfort, a leafy suburb of Brussels near the Soignes forest, offering a calm escape from the city centre.
The guiding principle here is “Maison” – everything is produced on the premises. Damien and his team bake the bread, churn the ice creams, and craft the mignardises and desserts daily. This commitment extends to the main courses, where ingredients such as foie gras, Breton langoustines, Simmental beef, and squab are reinterpreted with a modern, creative touch. The result is a modern cuisine that feels both grounded and inventive.
Guests can choose from menus of four, five, or six courses, with a shorter lunch service available on weekdays. The dishes change regularly, reflecting the seasons and the chef’s inspiration. Recent menus have featured green asparagus with Saint-Jacques and ponzu, hamachi with petits pois and shiso, and lobster with burnt orange. A carefully selected wine list – sourced from Languedoc, the Rhône, Burgundy, and Bordeaux – is offered at sensible prices, with pairings available by the glass. When the weather permits, the terrace provides a pleasant setting for a leisurely meal.
Le Coriandre’s dedication to pure flavours and meticulous execution has earned it a Michelin Recommended distinction, a recognition that aligns with its refined yet unpretentious character. The restaurant also offers Saturday morning cooking classes, where participants prepare a full menu and then enjoy it with a guest.
This is a restaurant that values substance over show. The cooking is precise, the ingredients are respected, and the welcome is genuine. For those seeking modern cuisine in Brussels without the usual formality, Le Coriandre is a find.
Recognition
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