Vugo, a new home for writing the next chapter

A few months ago, the new Vugo was still little more than a building site. A large building that had been watched for a long time, volumes taking shape, materials still to be chosen, light yet to be imagined. Jérôme Axters spoke then of a “life project”.
Today, that project has become a home.

Vugo has therefore left rue du Phénix and moved into this new setting. And all it takes is pushing open the door to understand that this move is not a break. It is the logical continuation of a story that needed more space to keep unfolding.

The house has changed in scale, but not in soul. The volumes breathe, light moves through the rooms and the materials create a quiet elegance. Everything seems designed to welcome guests differently, more generously, without ever losing that sense of refuge that already defined Vugo in Mouscron.

Except that here, something has opened up.

More space, more light, more room to breathe. And that rather lovely feeling of entering a place that does not need to explain what it wants to be.

In the kitchen, Jérôme Axters continues along the same path with the same clarity. His cooking has grown more assured without becoming harder. It remains precise, clear and generous, but now seems to have found a playground that matches its ambitions. Simplicity meets depth, technique remains at the service of flavour, and each dish seems less interested in impressing than in leaving a lasting impression.

The products tell the story of the season. The langoustine, served as a carpaccio, comes with rhubarb, stracciatella, chocolate tomato and tagetes. The haddock arrives with a bouchot mussel, samphire and a marinière jus, in a clean, sea-driven interpretation.
Then comes the green pea, paired with sucrine lettuce, spring onion and pancetta, before being folded into a sabayon made from the pea pods, with or without caviar.
The lobster continues the journey with courgette flower, fennel and a vadouvan emulsion. Then the hill pigeon takes things in a more earthy direction, with artichoke, black garlic, gnocchi, mountain savory and pigeon jus.
The meal ends gently with Gariguette strawberries, blackcurrant sage, oxalis and brioche, followed by raspberry, served in a tartlet with mascarpone, vanilla, radish and verbena-sorrel sorbet.

Dishes that ultimately tell the story of the new Vugo rather well: precise without being precious, creative without losing sight of the product, generous without ever becoming showy.

But perhaps what stands out most, beyond the dishes themselves, is the coherence of the whole. The setting and the cooking now seem to speak the same language. The precision of the cooking answers the elegance of the decor, the generosity of the products has room to breathe, the service breathes too. And so does the guest.

Vugo has therefore changed address, but not direction.
What was yesterday a promise is today very real. A larger home, certainly, but above all a home that looks more like the Vugo Jérôme Axters wanted to build.

A life project, the team called it.
Today, all you have to do is sit down at the table to understand.
The building site is finished.
The story is only just beginning.

LD · Eating · August 2026