Het Moment

The story

Het Moment in Temse: Modern French Restaurant with Michelin Recognition

Het Moment: Thoughtful Modern French Cuisine in Temse

In a distinctive Flemish farmhouse designed by Prix de Rome-winning architect Rik De Ryck, chef Nicolas Hauman and host Chana Neve have created a restaurant that balances warmth with precision. Since opening their doors in October 2014, the couple has built a following for what they call a “doordachte Frans-Belgische keuken” – a thoughtful French-Belgian kitchen that has earned a Michelin recommendation.

The setting itself is part of the experience. The unique building, built in the characteristic Flemish farmstead style, offers a sense of space and calm that sets the tone for the meal. In summer, guests can move to the garden terrace. Throughout the year, the service from Chana is described as heartfelt, while Nicolas works with day-fresh ingredients to compose his menus.

The kitchen leans into Modern French technique, with a strong Belgian sensibility. The lunch menu is a three-course affair at €55, offered Tuesday through Friday. For a deeper exploration, the “Een Groots Moment” tasting menu runs from three to six courses. Recent dishes have included burrata with brioche and green asparagus, a “catch of the day” with smoked eel and wild garlic, and open ravioli of lobster with ratatouille and bisque. Main courses like Watergrasshill lamb fillet with morels and gnocchi, or a Holstein filet pur with pepper cream sauce, show a kitchen that respects tradition while looking for precision.

The wine list is extensive, and the team offers pairings by the glass through the main course. For those who prefer to stay in, a takeaway option is available around the New Year, and the restaurant also hosts private parties and events.

Het Moment is open for lunch and dinner Tuesday through Friday, and Saturday evenings. On Saturday afternoons, the restaurant welcomes groups of 15 or more by arrangement.