The story
Mauvais Choix in Brussels operates as a Restaurant Végétarien by Red Mullet, transforming years of pop-up events into a dedicated vegetarian tasting menu. The chefs moved away from familiar flatbreads to concentrate entirely on vegetarian cuisine. Their approach relies on technical precision rather than heavy seasoning. This shift toward meticulous vegetarian cooking recently earned them a spot on the Le Fooding list.
The five-course evening menu highlights careful layering of textures and flavors. Guests encounter agnolotti filled with foraged porcini and vin jaune, resting beside glossy egg yolks. Earlier plates often feature smoked beets paired with lacto-fermented foam, sorrel emulsion, and toasted buckwheat. Sweet finishes arrive as marigold-infused madeleines holding zesty lemon curd centers.
The restaurant occupies the former Le Bain des Dames, leaving traces of its industrial past visible throughout. An imposing counter cuts through the long, narrow room, guiding guests past large windows that frame the original CBR building structure. Evening service spills onto a Majorelle-blue terrace when weather permits. The layout encourages quiet conversation while keeping the kitchen visibly active.
Recognition
Ambience
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