The story
La Bonne Chère in Brussels brings a fresh energy to the city's bistro scene, uniting Alexandru Sapco and Jean-Jacques Francès in the kitchen with Lorah Sutac and Jérémie Stoecklin managing the floor. The quartet previously crossed paths while working at Le Wine Bar des Marolles and Odette before launching this venture in the Marollen district. Their collective ambition earned a listing in Le Fooding 2026, recognizing a kitchen that balances precision with generous flavors. The menu reflects their shared history, offering dishes that demand attention without pretension.
The grand menu priced at 95 euros showcases a surf-and-turf approach where textures collide. Roast octopus tentacles arrive with homemade blood pudding, chimichurri, mango, and pineapple for a bright contrast. Other starters include cucumber paired with eel and aneth, or lobsters with peas and verbena. The pigeon dish incorporates girolles and a hint of hay, while monkfish features fennel and dashi. A lighter option offers veal sweetbreads accompanied by cooked gray shrimp in a rich bisque.
The dining room retains its original Marollen character through red brickwork, heavy velvet curtains, and timeworn mirrors set against dim lighting. This intimate setting accommodates tables of up to eight guests, with capacity for groups reaching twenty people when fully booked. Allergies and dietary restrictions require advance notice during reservation to ensure seamless service.
Desserts anchor the experience with a cult-favorite cheesecake blending goat cheese and Herve cheese over a buttery shortbread base. Verjus jelly tops the creation alongside cherry, pine, and almond accents. Guests may also add a cheese plate for an extra charge or choose the midday menu. The four-service lunch option costs 54 euros, while a formula including beverages runs 70 euros, both refreshed weekly.
Recognition
Ambience
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