Monsieur Jan and his bistronomy, with grace and finesse.

After years of sharing his passion with chefs and professionals, Jan Verhaert secretly harbored the dream of sharing it with his friends and clients as well, at the table, at his home. Mr. V was born out of the opportunity to take over this charming little restaurant, which could be described as a village bistro. He embarked on some lovely work for a clear, pleasant, clean result, where the codes of bistronomy harmonize; here a butcher's block and a bar, there a wood-furnished room bathed in light. A collective atmosphere that allows everyone, comfortably seated, to observe the chef at work in his open kitchen. In fine weather, a terrace at the front or back allows one to enjoy the calm of the neighborhood, far from the breathless rush of the times.

Nothing is random. Jan masterfully combines local, terroir, and/or exceptional products in the - sometimes perilous - exercise of satisfying both customers who love real food and those who enjoy indulging in perfectly executed classics with the finesse of a goldsmith. A delicacy that so closely resembles the man he is.

At the start of the meal, one can share some rillettes, vintage sardines, or an exceptional platter of Iberian ham before moving on to the starters. This duality is beautifully illustrated today in the choice of starters, ranging from poultry crust pâté and green vegetables, Malines asparagus, morels, perfect egg, and wild garlic, to citrus-marinated scallop tartare with guacamole, cod loin, lardo di colonnata, green asparagus, and yellow wine espuma, lamb, artichoke, and potato puff pastry, risotto, wild garlic, and seasonal vegetables, sweetbreads with morels and asparagus, and finally, rum baba, rice pudding, granola, and salted butter caramel or Laurent Wathelet's cheese.

Grill lovers will rejoice in the chef's perfect use of his 'Green egg', with a dose of smoke ideally distilled on the grilled matured Txogitxu sirloin, béarnaise sauce, and homemade fries.

As a true wine enthusiast, Jan has surrounded himself with some good suppliers, ranging from classic Bordeaux to natural wines with a maximum drinkability level. A recent favorite and joyful find is La Rosine by Stéphane Ogier, a little gem of Syrah from the hills of the Rhône.

Needless to say, sauces and broths are homemade, and the bread comes from a local bakery that makes any chef crave to bake his own bread because it's so good.

As for this name, Mr. V, for the charming anecdote, that was the one his wife gave him at the time, and he has kept it ever since.

A sharp, precise, galvanizing destination, now adorned with a Bib Gourmand in the red guide and the title of Bistrot Gastro of the Year in the yellow guide.
And a permanent favorite of ours.