Monsieur Jan and his bistronomy full of grace and finesse

After years of sharing his passion with chefs and professionals, Jan Verhaert secretly dreamed of sharing it around his own table, with friends and guests alike. Monsieur V was born from the opportunity to take over a charming little venue that could be described as a village bistro. He lovingly renovated it into a bright, clean, and inviting space where the codes of bistronomy come together in harmony: a butcher’s block and a bar here, a sunlit dining room furnished with wood there. The result is a serene atmosphere where guests, comfortably seated, can watch the chef at work in his open kitchen. On sunny days, terraces at the front and back invite you to enjoy the quiet charm of the neighbourhood, far from the hustle and bustle of the times.

Nothing here is left to chance. Jan masterfully combines local, artisanal, and premium ingredients to please both lovers of true cuisine and those who find joy in timeless classics, executed with the finesse of a goldsmith. A delicate touch that reflects the man himself.

The meal may begin with rillettes, vintage sardines, or a platter of exceptional Iberian ham before moving to starters such as: potato carpaccio with smoked eel, trout roe, wasabi, apple and dill; duck foie gras terrine; fregola with summer truffle and parmesan; confit lamb shoulder with aubergine and Kalamata olive tabbouleh; lobster with artichokes, broad beans and bisque; veal sweetbread with truffled mashed potatoes, veal jus and roasted baby leeks; or risotto with broad beans, zucchini and pecorino. Desserts might include rice pudding with strawberries, chocolate mousse with caramelised hazelnuts, or cheeses from Laurent Wathelet.

As a true wine enthusiast, Jan works with trusted suppliers – from classic Bordeaux to natural wines with maximum drinkability. A recent favourite: La Rosine by Stéphane Ogier, a small Syrah gem from the Rhône hills.

Of course, all sauces and stocks are made in-house, and the bread comes from a local bakery so good it would make any chef give up baking.

A precise, invigorating and inspiring address – now awarded a Bib Gourmand in the Red Guide and crowned Gastro Bistro of the Year in the Yellow Guide.
And a permanent favourite in our book.