Mister Jan and his bistronomy, with grace and finesse.

After years of sharing his passion with chefs and professionals, Jan Verhaert harbored the secret dream of sharing it also with his friends and clients, at the table, at his place. Monsieur V. was born from the opportunity to take over this charming little restaurant, which could be described as a village bistro. He embarked on some beautiful renovations for a clear, pleasant, clean result, where the codes of bistronomy harmonize; here a chopping block and a bar, there a room furnished with wood and bathed in light. An inviting setting that allows everyone, comfortably seated, to observe the chef in action in his open kitchen. On sunny days, a terrace at the front or back allows you to enjoy the calm of the neighborhood, far from the rushed pace of the times.

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

At the start of the meal, you can share some rillettes, vintage sardines, or an exceptional board of Iberian ham before moving on to the starters. This duality is beautifully illustrated today in the choice of starters between the superb Pan-seared foie gras, Puy lentils, and veal jus, the Scallop Carpaccio, cauliflower, and herring eggs, the Perfect egg, Jerusalem artichoke mousseline, chard, and hazelnut crumble, and in main courses that give the spotlight to the Fregola Sarda as a risotto, salsify, oyster mushrooms, and Parmesan, the Fish of the Day, miso beurre blanc, braised green cabbage, and soft apples, the Braised veal cheek in parmentier, red wine sauce, and carrots, and the Sweetbread with morels and yellow wine. Grill enthusiasts will rejoice at the chef's perfect use of his 'Green Egg' with a perfectly distilled dosage of smoke on the Grilled matured Txogitxu sirloin, béarnaise sauce, and homemade fries.

As a true wine lover, Jan has surrounded himself with some good suppliers ranging from classic Bordeaux to natural wines with a maximum drinkability index. Recent favorite and joy signed by La Rosine from Stéphane Ogier, a gem of Syrah from the hills of the Rhône. Needless to say, sauces and stocks are homemade, and the bread comes from a local bakery that makes any chef want to bake his own bread because it is so good.

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

A sharp, precise, invigorating place, now adorned with a Bib Gourmand in the yellow guide and the title of Bistro Gastro of the Year in the yellow guide. And a permanent favorite with us.

LD