Ferment

The story

Ferment in Sint-Kwintens-Lennik: Bib Gourmand Brasserie Classics & Craft

At Ferment in Sint-Kwintens-Lennik, the focus is on craft, service, and the product itself. This is a place where the ingredients on the plate and the wines in the glass take centre stage. The kitchen offers a mix of authentic brasserie classics and surprising seasonal suggestions, always prepared with respect for the product and delivered with skill.

A subtle cross-pollination with the kitchen of two-star restaurant Sir Kwinten, led by Glen Verhasselt, is visible throughout the dishes. The wine list, curated by Yanick Dehandschutter, is full of renowned names and hidden gems, with many wines served by the glass. There is also a generous selection of geuze and cocktails to discover.

The atmosphere is warm and buzzing with energy, making it a natural spot for gatherings with friends, colleagues, or family. The culinary guides have already found their way here: Michelin awarded Ferment a Bib Gourmand, and Gault&Millau gave it a 13/20.

The menu features hearty choices like a dry-aged beef burger with pickles, cheddar, and tomato salsa, or a classic vol-au-vent with mousseline. For the grill, there is filet pur and rib eye from Holstein, each served with a choice of sauce, lettuce, and fresh fries. Seasonal suggestions include braised veal cheeks and roasted guinea fowl. Each evening also has a special, from double entrecôte on Tuesday to lacquered ribs on Thursday.

The wine list is extensive, starting with a curated selection of Champagnes, including offerings from André Goutorbe and Bérêche & Fils. It moves through European bubbles and local Pajotse terroir wines, then into a deep dive of white wines from the Loire and Burgundy, and reds from Bordeaux and beyond. The list reflects the same philosophy as the kitchen: respect for the product and a passion for discovery.