The story
Cagette in Namur brings a relaxed bistro style to the banks of the Sambre. Chef Benjamin Molitor anchors the kitchen alongside François-Léo Brasseur, guiding a team that earned a spot on the 2026 Le Fooding list. The collaborative kitchen operates with the grounded energy of a neighborhood bistro. You will notice how quickly they move between the grill and the sauté pan without losing focus on finish.
Gochujang-grilled leeks arrive soft enough to melt on the tongue, topped with trout eggs and toasted sesame seeds. Glazed eryngi mushrooms carry bright notes of fresh ginger and chives, while slow-cooked pork belly meets sweet carrots and savory XO sauce. A classic French toast finishes the meal with caramelized edges and a scoop of Earl Grey ice cream. Each dish relies on precise temperature control and careful seasoning rather than heavy sauces.
Exposed brick walls anchor the dining space while lush greenery drapes from the ceiling above scattered tables. A simple chalkboard displays the daily menu, reinforcing the relaxed wine bar feel that welcomes guests along the Sambre riverbank. The layout favors a casual bistro pace over rigid service routines. Friendly staff members guide visitors through the evening with quiet efficiency, making the whole experience feel effortless.
Recognition
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