Promised Land

As the bustle fades behind you, the road becomes quieter, the sky opens up and the air feels lighter. Then comes Silly. And with the village, an almost silent certainty: La Table de Jeanne.

Here, Jeanne is more than a name. It is a promise. A promise of genuine hospitality, thoughtful attention and a table set with a simple elegance that never seeks to impress, yet quietly moves you.

Soft light fills the room. Natural materials breathe. Wood, earthy tones and even the silence seem carefully considered. Before long, a rare feeling settles in: the feeling of truly being expected.

In this peaceful setting, Tom Moreau does not cook to impress. He cooks to share and to pass something on.

At seventeen, a summer job as a waiter changed his life. He left the dining room for the kitchen, discovered his true vocation and travelled to Canada, where he explored cold smoking, plant-based cuisine and game cooking. Returning to Belgium, he knew one thing for certain: one day he would open his own restaurant. A place that would be simple, sincere and deeply human. He would name it after his daughter: Jeanne.

The restaurant reflects that philosophy. Natural materials, soft lighting and a calming atmosphere create a setting where nothing seeks attention. Everything invites guests to simply enjoy the moment.

Tom Moreau's cuisine celebrates contemporary terroir cooking, guided by the seasons and local producers. His dishes are precise, elegant and full of life, with every ingredient telling its own story.

The menu begins with a mackerel and cucumber maki, accompanied by garden cucumber kimchi, marinated mackerel, buckwheat crumble, garden tagetes oil and an IPA sabayon made with beer from the Brasserie de Silly. A dish that perfectly captures the restaurant's philosophy: freshness, balance and a strong sense of place.

The chef's now iconic "Egg in a shell without a shell" continues that search for refinement. Pressed lobster, garden basil and tomatoes, finished with a Choron sauce enriched with lobster butter, create a dish that combines generosity with remarkable precision.

The main courses continue the dialogue between terroir and creativity. Louis Legrand duck breast, stuffed with agastache and garden spring onions, is served with confit red beetroot and a rich redcurrant jus. North Sea mussel-stuffed sole, accompanied by mushroom royale, chanterelles, spruce beurre blanc, smoked bacon, nasturtium and preserved lemon, showcases the chef's technical mastery. The butcher's selection of beef, paired with grilled zucchini and garden aubergine, fresh cheese from Le Petit Fouleng, and a reduced thyme and black garlic jus, perfectly embodies this generous yet elegant cuisine.

Dessert continues in the same spirit with an apricot tarte Tatin, Tahitian vanilla cream, meadowsweet and crisp gavotte, bringing the meal to a delicate and luminous conclusion.

Around Tom Moreau, a young and enthusiastic team extends the same philosophy. The service is attentive, sincere and driven by genuine hospitality.

Leaving La Table de Jeanne always brings the same feeling: that of having experienced a peaceful interlude, almost like being welcomed into the home of close friends, where nothing is imposed and everything is offered.

Perhaps that is what makes this house so truly special.

LD · Eating · July 2026