The story
Magneùs d’Pèlotes brings a focused Belgian kitchen to the countryside near Huy, where self-taught chef Jehan Delbruyère runs a compact space that feels like an intimate stage. Guests watch him work while he prepares a fixed sequence of roughly ten plates each service. This hands-on setup keeps the focus squarely on the daily menu rather than formal dining traditions. He sources almost exclusively from Wallonia, reserving North Sea fish for rare occasions, and builds every dish around ingredients that arrive fresh from local growers.
The menu shifts with what the region offers, blending generational techniques with direct heat cooking over wood. White asparagus arrives alongside hamachi resting in a smoked sunchoke purée, while lamb meets a potato base infused with Mexican hyssop. A simple hummus takes shape through a careful balance of sweet miso, and the final course pairs azuki bean ice cream with fermented blackcurrant and a crisp canelé. Fresh orange segments and Brumenil citrus often finish the butter preparations, keeping the Belgian cooking grounded in bright, regional flavors.
Large tables encourage shared conversation as visitors arrive throughout the afternoon and settle into a relaxed rhythm. The layout avoids stiff formality, letting the food and the chef’s quiet presence drive the evening. Garden-grown Sichuan pepper leaves sit within reach for guests to sample between courses. This straightforward approach aligns with a broader recognition from Le Fooding, which highlights how the restaurant turns a rural setting into a consistent showcase for modern Belgian table fare.
Recognition
Location
