Batch

The story

Batch Ixelles: A Modern Bistro and Brunch Destination Recognized by Le Fooding

The chef and the kitchen

Batch in Ixelles channels a grounded approach to bistro cooking under founder Hadrien de Vaucleroy. He previously led kitchens at Chalet de la Forêt and Ötap before shaping this all day concept. His menu bridges classic techniques with current seasonal rhythms, a balance that recently earned the venue a listing on the 2026 Le Fooding guide. The kitchen treats familiar formats as canvases for precise execution rather than repetition.

The room and its materials

Architects at Erased Studio designed the interior around durability and natural light. A long zinc topped counter runs the length of the space, anchored by Belgian designed Vormen stools along one side and a translucent glass brick wall on the other. Aluminum, steel, and raw wood keep the palette restrained while leaving room for the food to take center stage. Large windows frame the street outside without breaking the quiet focus inside.

Dishes that define the menu

Morning service opens with an œuf parfait paired with chopped kale, toasted bread, and salmon trout. Evening plates shift toward smaller formats, including a steak tartare dressed with deeply caramelized onions and a cabbage leaf wrapped around seasoned mushrooms. The kitchen’s brunch selections expand further with soft scrambled eggs resting on thick slices of Brood bakery bread. Low and slow eggs arrive beneath a butternut squash velouté finished with labneh, hazelnuts, and dukkah alongside house made granola served with yoghurt and caramelized pear.