The story
In Profondeville, just outside Namur, Cœur de Bœuf has been rewriting the rules of the grill since 2017. The restaurant, imagined by chef John Maes, describes itself as a “contemporary grill” that aims to “break the codes” of the traditional brasserie. The result is a warm, unpretentious space where the focus is squarely on the quality of the food and the pleasure of the meal.
The guiding philosophy is simple: why do what everyone else does when you can create something unique? Forget starched tablecloths and formal service. Here, the atmosphere is relaxed, the mood playful, and the cooking serious. This approach has earned Cœur de Bœuf a consistent Michelin Bib Gourmand award, a recognition of its good quality, good value cooking that the restaurant has held for several years.
The menu is built around exceptional beef, sourced from top breeders across at least ten nationalities. Whether you choose a matured steak, a bone-in rib, or a slowly braised dish, the meat is the star. But the kitchen’s skill shines in everything that surrounds it: seasonal vegetables, rich sauces, crisp fries, and inventive starters.
The website playfully warns guests that they “absolutely must taste this,” and the kitchen’s creativity is evident in dishes like an egg cooked at 62°C with white truffle espuma, or a sharing board of coppa, wild garlic cheese, and panko calamari. The spirit is one of discovery and comfort, where a beautiful plate of food is the ultimate goal.
Cœur de Boeuf is the second project from John Maes and Nerdjivane, whose original restaurant, La Cuisine d’un Gourmand, sits just a few hundred metres away. Where that restaurant might be more formal, Cœur de Boeuf is their way of offering something more straightforward: great food, good times, and a place you want to come back to. With new creations on every menu, the kitchen keeps things fresh and surprising. It is a grill that takes its craft seriously but never itself.
Recognition
Ambience
Details
Location
Facebook
Instagram