Starting from zero, owner Philippe Lecomte put all the chances on his side to build what is today known as the Maison du Luxembourg. Formerly a tavern, the house had to undergo several transformations to achieve the look and soul it has today. With a kitchen offering fresh produce of the highest quality, the menu is built around the offerings of the season: “This allows us to ensure that there is no loss of taste and texture in the dishes we offer,” says manager Vincent van Bockstaele. “The highlights of our menu include pork ribs with carrot purée and ginger, veal sweetbread accompanied with red onions ‘à la cardamome’ and sweet potatoes, or scallops with bacon and lentils,” says Van Bockstaele.