The story
Le Pilori has been part of the Écaussinnes landscape since 1917. What began as a café-restaurant run by the Claes family for three generations evolved through distinct chapters: Léonce, a formidable woman who held the reins for forty years, served hearty terroir dishes and hosted dances. Her son André turned it into a celebrated jazz club where the era’s greats performed, while his ex-wife Josiane quietly refined the cooking, learning from the Nouvelle Cuisine movement. In 1993, Marc Leveau and Michel Van Cauwelaert took over, elevating the table to one of Wallonia’s most respected.
Today, the restaurant holds a Michelin star (awarded in December 2015 and consistently retained) and a 16/20 score from Gault & Millau. But the spirit remains that of a “repaire de gourmands” – a den of gourmands where you know when you walk in but not when you’ll leave.
Youri Cymbalenko now leads the kitchen, succeeding Michel. His cooking is “simple et authentique, joyeuse et réconfortante” – simple and authentic, joyful and comforting. On the floor, François Vandecasteele has been sommelier since 2012, curating a wine list that is both interesting and deeply personal. The pair embody the restaurant’s ethos: “un lieu de copains et d’amis” – a place of buddies and friends.
The menu changes with the market. You might begin with green asparagus, pistachio, basil, and stracciatella, or a langoustine with turnip, turmeric, coconut milk, and ginger. Main courses include line-caught sea bass with cress, black lemon, kiwi, and wakame, or a filet of guinea fowl with chard, cauliflower, and buckwheat. A longer tasting menu (for at least two people) features baby lobster, white asparagus with sardine, veal sweetbreads, and a cheese course.
For those who want a quick lunch, a three-course option can be served in under an hour. The wine pairings are offered in two tiers: “Découvertes” for lesser-known gems and “Grands classiques” for the benchmarks.
Le Pilori’s take on Modern French cuisine is grounded, generous, and never fussy. It is a restaurant that celebrates both the plate and the glass, without nostalgia or folklore – just good food, good wine, and good company.
Recognition
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