A house that stands the test of time

On the shores of Lake Genval, Brasserie du Lac is one of those addresses you don’t really discover: you already know it. Because you have seen the seasons go by there, the generations… and the chefs. Over the years, the kitchen has welcomed several talented cooks, sometimes even Michelin-starred. And even today, it is not unusual to see them dining there on Sundays, with their families. Not because the restaurant aims for haute gastronomy, but because it consistently delivers a fine brasserie cuisine, complemented by a seafood counter worthy of the name.

At the helm is Michel Grenier. A man with several decades of experience, multiple successful brasserie openings behind him, and above all an undiminished desire to evolve. His cuisine sets the rhythm of a reassuring menu built around great classics, yet always punctuated with new touches, seasonal suggestions, terroir-driven products and, at times, a well-measured hint of exoticism. Tradition is never static here.

The setting plays a full role in the experience. An elegant waterside house flooded with light, featuring a large covered and heated terrace that allows guests to enjoy, depending on the mood, either the spectacle of the seafood counter… or the lake and its majestic fountain. In the dining room and on the terrace, a team dressed in chic brasserie attire welcomes guests seven days a week: walkers proud of their lap around the lake, couples and families celebrating a moment, as well as professionals seeking an efficient yet pleasant setting.

To take away or enjoy on site, the seafood counter follows the rhythm of the tides, supplying the bed of crushed ice several times a week. Various oysters from Zeeland, Normandy, Brittany or the Étang de Thau sit alongside lobsters, langoustines, whelks, periwinkles, crabs and other shellfish. The platters, often chosen by regulars as a starter or main course, are part of the very DNA of the house.

To continue, the menu offers a generous range of classic dishes: cod loin, sole meunière, steak tartare with fries, kidneys in Dijon-style sauce, or a fine cut of beef of the moment. Sauces are made in-house, as are the pastries and ice creams, which also have their devoted following.

In the cellar, Chablis and Sancerre compete with a selection of Bordeaux at well-controlled prices, alongside an opening towards organic wines, pairing just as well with seafood as with more land-based dishes.

At Brasserie du Lac, there is no search for effect. What is cultivated is consistency, comfort and the pleasure of work well done. A trusted, living address that moves through the years without ever losing its soul.