Pinotte

The story

Pinotte Brussels: A Quebec-Inspired Brasserie Celebrated by Le Fooding

From Burger Grills to a New Concept

Pinotte brings a quiet focus to Brussels dining, operating as a straightforward brasserie built on honest ingredients and clear techniques. Andréanne Marcil-Bergeron spent fifteen years managing the heat at Les Super Filles du Tram before pivoting to this newer concept. Le Fooding recognized this deliberate shift when they placed the venue on their 2026 list, noting how the kitchen balances comfort with precise execution.

Plated Comforts and Maple Twists

The lunch service opens with parmesan croquettes that deliver a sharp crust and a soft center. Main courses lean heavily on seasonal produce, such as roasted cod paired with wild mushrooms, wilted Swiss chard, and a light parsley foam. Desserts borrow from northern traditions, most notably a French toast variation that soaks brioche in maple syrup alongside caramelized apples and vanilla ice cream. These plates arrive steadily while maintaining careful attention to texture.

Red Walls and Weekend Brunch Rituals

Dining happens against vivid crimson plaster and polished timber flooring that grounds the space. Patrons settle into vintage steel chairs around terrazzo surfaces crafted from recycled plastic by Bel Albatros. The layout encourages casual conversation without sacrificing structure. Saturday mornings draw crowds for a dedicated brunch lineup centered around maple leaf motifs, extending the kitchen’s signature sweet and savory balance into late daylight hours.