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Basile
Modern French
A converted château outside Brussels, with stone walls kept largely intact and an open kitchen dropped into the middle of it all like a deliberate provocation. This is a modern French tasting menu restaurant where the chef runs a single set menu that changes with the seasons, no choices, no negotiation. The cooking draws on serious classical training but reads younger than that, the kind of place where a dish earns its complexity quietly.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pigeon
“An example: pigeon cooked whole so that the meat remains fork tender, flanked by juicy confit legs, blackberry coulis and gravy made with tripe, celery and carrots.”
Michelin Guide
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