The story
At Le Sixième in Jodoigne, Chef Clément and his team serve modern cuisine built on a simple conviction: “what you eat reflects who you are.” The kitchen works with fresh, natural ingredients sourced as much as possible from local producers, then coaxes out their full flavour using a Josper charcoal oven. The result is a menu that feels both rooted and inventive.
That approach earned Le Sixième a Michelin Bib Gourmand in 2026, a recognition of good quality, good value cooking. The restaurant’s air-conditioned dining room and parking directly opposite make it an easy stop in the heart of Walloon Brabant.
Starters are priced at a consistent €19. The house-smoked salmon arrives with roasted mango, grapefruit condiment, and creamy avocado. Snacked squid gets a bold kick from a chorizo crumble, cider-marinated carrots, and watercress cream. For mains, the soy-marinated pork belly comes with cumin, yellow beet purée, black garlic, and seasonal mushrooms. The guinea fowl supreme is roasted low-temperature and served with a Jerusalem artichoke cream spiked with Espelette pepper, onion tempura, and red onion ketchup.
The menu changes with the seasons, but the thread remains: honest, well-executed modern cuisine that lets the produce speak. Le Sixième is open for lunch and dinner every day except Tuesday, Wednesday, and Saturday lunchtime.
Recognition
Ambience
Details
Location
