In Brugelette, a new chapter began a few months ago in the story of young chef Tom Moreau.

After opening his gastronomic restaurant La Table de Jeanne in Silly, he launched a second establishment: La Table de Jean, a brasserie built around ethical values and the pleasure of sharing good food.

Both restaurants are founded on the same principle: a cuisine rooted in the local terroir. While La Table de Jeanne explores a more refined and carefully structured gastronomic approach, La Table de Jean champions a more direct, convivial and unapologetically generous style of cooking, without compromising on quality.

Here, authenticity guides every plate. The ingredients are local, seasonal and sourced from committed producers. Simplicity is not a shortcut but a deliberate choice: each dish allows the ingredients and the chef’s craftsmanship to shine, with the kind of generosity that makes you want another helping.

The menu clearly expresses this regional identity and its love of good food. Among the starters, the homemade cheese croquette, made with cheese from Thoricourt, has become a house signature. Garden leek, slowly cooked until tender, is paired with shallot chutney, caramelised onions and a miso vinaigrette, giving a classic ingredient a fresh interpretation. The perfectly cooked egg prepared à la meurette, coated in red wine sauce and served with mushrooms, croutons, crispy bacon and potato espuma, captures the comforting spirit of autumn. And the homemade country terrine, served with a seasonal condiment and garden salad, is a reminder that well-made charcuterie never goes out of fashion.

The main courses celebrate a regional cuisine that makes no apologies for its indulgence. The Boulettes Silloises, made with a blend of pork and veal, are coated in a sauce based on Scotch de Silly and enhanced with Beau Regard syrup from Silly, accompanied by homemade mashed potatoes. The Tournedos Rossini, featuring a village-sourced beef fillet and foie gras from the Louis Legrand farm, served with Madeira sauce, answers the call for something truly special. The duck breast comes with fries, warm garden vegetables and a sauce made with Kriek de Silly, while the grandmother-style shepherd’s pie, prepared with long-braised oxtail, is one of the menu’s most comforting dishes. The Gibecq poultry supreme with Archduke sauce, monkfish with beurre blanc, and roasted garden squash with quinoa, wild mushrooms and a jus made with Silly beer complete a selection designed to satisfy every appetite.

Desserts embrace indulgence wholeheartedly: light chocolate mousse with whipped vanilla cream, Belle-Hélène pear from Beau Regard, caramel flan, and a rich chocolate fondant served with a scoop of salted caramel ice cream.

For those who would rather sample the highlights without having to choose, the discovery menu brings together leek with vinaigrette, duck breast and chocolate mousse.

The dining room has a warm atmosphere true to the spirit of a brasserie: a place to meet, reconnect and enjoy long conversations around the table. Guests come for a generous lunch, dinner with friends or a family meal, confident that the cooking will be consistently satisfying and generous.

Just a stone’s throw from Pairi Daiza, La Table de Jean also offers the perfect complement to a culinary visit: Sens’up, a gîte and bed and breakfast. Designed as a cosy retreat from everyday life, it features modern, welcoming rooms, a breakfast made with local produce and attentive hospitality from passionate hosts. After the meal, tranquillity. After the pleasure of good food, time to unwind.

With La Table de Jean, Tom Moreau confirms the consistency of his vision: championing local produce, bringing people together and showing that a cuisine deeply rooted in its region can be demanding yet accessible, and above all, profoundly human.

LD · Eating · October 2026