Cédric

The story

Restaurant Cédric Knokke-Heist | French Brasserie & Seasonal Cooking

The chef and the open kitchen

Restaurant Cédric in Knokke-Heist grounds its French brasserie cooking in an open layout where guests watch the team work. Chef Cédric Poncelet draws on techniques learned during a trip to Japan, particularly for handling North Sea fish. He pairs those methods with seasonal Walloon game and Belgian beef sourced locally. Since early 2026 he has shared daily operations with Mariska Vercauteren, a partnership that sharpens both service and plating.

Standout dishes and wine pairings

The kitchen builds its menu around precise preparations like succulent lobster bathed in champagne sauce and chives. Crispy fried veal sweetbreads appear alongside cauliflower, asparagus, garden peas, and a morel jus. Desserts stay equally deliberate, with café glacé prepared entirely at the table. Diners typically follow these plates with selections from a central glass wine room, where Bordeaux takes precedence alongside Burgundy and prestige champagnes.

A 1930s brasserie atmosphere

The dining room channels a 1930s French brasserie aesthetic softened by contemporary architectural lines. A dedicated private space sits off the main kitchen, housing a long wooden table that seats fourteen guests for lunch or dinner. This layout encourages conversation while keeping the culinary action visible. The steady attention to detail recently earned the venue a 1 Radish rating from the We're Smart Green Guide, confirming that quiet craftsmanship still defines this brasserie destination.