The story
At Le Julien in Lotenhulle, chef Davy Devlieghere and hostess Marie-Julie Haeck have created a restaurant driven by a single force: pure passion for the craft. Devlieghere discovered his love for beautiful products and flavours on his parents’ farm, and that foundation is evident in every plate. The cooking is a celebration of noble ingredients, presented with respect for simplicity and the essence of the product. That approach earned the restaurant a Michelin one star in 2026, along with the title of “Jonge chef van het jaar” (Young Chef of the Year) in 2023.
The restaurant is set in a rural location, designed to let guests relax and enjoy a culinary discovery. The atmosphere is warm and sincere, with Marie-Julie’s mission to go the extra mile for every guest. “Real passion and real love for hospitality cannot be faked,” she says. “It comes from within, and guests feel it immediately.”
Le Julien offers modern French cuisine through tasting menus and an à la carte selection. The Signature de Julien menu is a seven-course journey that might include dishes like “European” lobster with open ravioli and sea lavender, or duck ‘Dombes’ with celeriac and hay. The à la carte list features starters such as Norwegian langoustine in four preparations and mains like Wagyu A5 with bordelaise sauce or Anjou pigeon en croûte (by reservation). Desserts include a classic Paris-Brest with hazelnut and vanilla, and a rhubarb creation with ‘3 Fonteinen’ cherry beer. The kitchen also offers a choice of wine, premium wine, or non-alcoholic juice arrangements to complement each dish.
Lunch is served Tuesday through Friday with a choice of five or seven courses, ideal for a business meal. For groups of six or more, a private dining room is available. The restaurant is closed Saturday afternoons, Sundays, and Mondays.
Recognition
Ambience
Details
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