The story
Stan Mouling directs the culinary program at Boulebaar in Hasselt, translating his background at Vous lé Vous into a focused brunch kitchen. The menu prioritizes seasonal produce and precise preparation over complex plating. Heirloom tomato salad arrives dressed with salsa verde and rosemary crackers, while an asparagus and stracciatella plate pairs poached eggs with a citrus-infused blood orange beurre blanc. This restrained philosophy ensures every component remains distinct on the plate.
Diners regularly order the crispy fried chicken accompanied by creamy Szechuan pepper sauce, pickled cucumber, and fresh sourdough from Bakkersdochter. A dedicated flatbread station serves thick homemade hummus alongside zingy chili jam, a pairing so well received that guests can purchase jars to take home. The beverage program supports this steady brunch service through natural wines selected by Slow Wine and house-crafted non-alcoholic options like the basil smash. Filter coffee and cold-pressed juices anchor the earlier service hours.
The venue occupies a sturdy century-old structure on Leopoldplein, where repurposed school desks and dried-flower arrangements establish a quietly comfortable interior. A bright terrace extends the dining footprint when temperatures rise, preserving the relaxed rhythm that defines the location. This consistent approach to both food and hospitality secured a listing in the Le Fooding 2026 guide, which highlighted the effortless balance between warmth and execution. Thijs Tielen oversees daily guest interactions to maintain that steady cadence throughout the afternoon.
Recognition
Ambience
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