L'Épicerie

The story

L'Épicerie Brussels: Organic Cooking in a Historic Canteen Setting

The chef and the kitchen

Magalie Boutemy founded L'Épicerie in Brussels over two decades ago, establishing a quiet anchor for the Châtelain district. She manages the organic cooking directly from the counter, moving through the compact kitchen at a steady pace. This consistent standard earned a recent placement in Le Fooding, validating an uncomplicated approach to the craft. Guests rarely see menus here because the dishes arrive once the room settles.

The room and the layout

A long wooden sideboard anchors the space alongside a single communal table that encourages conversation between strangers. Vintage furniture pieces line the walls, creating a lived-in feel that matches the casual dining style. The layout removes formal barriers, turning every lunch hour into a relaxed gathering.

Seasonal plates and desserts

The kitchen transforms humble grains and vegetables into deeply savory meals, like a fragrant sorghum curry mixed with asparagus, tofu, sweet potato, and sesame seeds. Citrus fondant cakes emerge straight from the oven, finished with a crisp grain crumble for texture. Regular visitors often return specifically for the owner’s signature meatloaf paired with a dense chocolate pot. These organic dishes reflect a straightforward approach to canteen-style cuisine that values comfort over presentation.