Often, brasserie cuisine is regarded as a sub-genre. In our opinion, it is a mistake to underestimate this phenomenon. We love that a brasserie delights us every day, come rain or shine. There is something infinitely reassuring about a brasserie, a restaurant open seven days a week, like a lighthouse casting its light over the ocean, a solid ground when everything is shaking. This is particularly true for the Brasserie de la Patinoire, which stands out as the quintessential brasserie of the capital. Whether it's the charm of a Sunday evening with family, a lunch with friends on the terrace overlooking the Bois de la Cambre, or in a more intimate setting at one of the cozy corner tables.

Furthermore, it is the quality of the cuisine that makes this place indispensable.

It is mistakenly thought that brasserie cuisine equates to standardized dishes. The preparations at the Brasserie de la Patinoire bear the mark of a chef, a real cook.

The Chef, Adrien Schurgers, was "born" a cook. His path was set early on. More than a profession, here we speak of a passion: Hotel School of Namur, training at Bruneau***, then at Côte Saint-Jacques in Joigny** (France), and also at Maison du Bœuf* in Brussels. In perfect collaboration, Frédéric Eberhart manages the dining room, and together they have an intimate knowledge of such establishments.

How else to explain their mastery of simple compositions: Homemade shrimp croquettes, veal sweetbread meunière, red tuna tartare with avocado, yuzu and mango jelly to whet the appetite. Hanger steak with shallots, freshly minced beef tartare, or Irish ribeye for meat lovers; Breaded cod with tartar sauce, beautiful sole meunière, pan-fried turbot with vegetables and potato croquettes for seafood lovers.

Veal kidneys à la dijonnaise, Vol-au-Vent of chicken, half-roasted chicken, compote, fries, salad for grandmother's dishes. And of course, the suggestions of a seafood bar managed by an expert, unanimously recognized as one of the best in the profession.

An indispensable address, a cuisine of quality, bathed in the gentle hum of customers as music, the music of people living.