Monsieur Jan and his bistronomy full of grace and finesse

After years of sharing his passion with chefs and professionals, Jan Verhaert secretly dreamed of sharing it with his friends and customers as well—at the table, in his own home. Monsieur V was born from the opportunity to take over this charming little restaurant, which could best be described as a village bistro. He undertook beautiful renovations to create a bright, pleasant, and refined space where the essence of bistronomy shines through: a butcher’s block and a bar here, a wooden-furnished dining room bathed in light there. A welcoming setting where every guest, comfortably seated, can observe the chef at work in his open kitchen. On sunny days, a terrace at the front or back offers a peaceful retreat away from the rushed pace of modern life.

Nothing is left to chance. Jan masterfully combines local, terroir, and exceptional ingredients in the delicate balancing act of pleasing both true cuisine lovers and those who seek the joy of perfectly executed classics, crafted with the finesse of a goldsmith. A delicacy that so closely reflects the man himself.

From the start of the meal, guests can share a few rillettes, vintage sardines, or an exceptional plate of Iberian ham before moving on to starters. This duality is beautifully illustrated in today’s selection: Pan-seared foie gras with corn cream and hazelnuts, Gambero rosso tartare with seaweed mayonnaise and lime, or Sweetbreads with morels to begin. Then come the main courses: Catch of the day with shrimp bisque, leeks, and lovage; Beef fillet with Bordelaise sauce, potato and bone marrow risotto; or Vegetable pot-au-feu with preserved lemon and spelt. A perfect way to finish is with Rice pudding, Rum baba, or a selection of cheeses from Laurent Wathelet.

Grill lovers will appreciate the chef’s expert use of his Green Egg, perfectly infusing his Txogitxu dry-aged ribeye steak with just the right amount of smokiness, served with béarnaise or green pepper sauce and homemade fries.

As a true wine enthusiast, Jan has surrounded himself with excellent suppliers, ranging from classic Bordeaux to natural wines with maximum drinkability. A recent favourite: La Rosine by Stéphane Ogier, a hidden gem of Syrah from the Rhône hills.

Needless to say, all sauces and stocks are homemade, and the bread comes from a local bakery—so good that it would make any chef abandon the idea of baking their own.

A sharp, precise, and thrilling address, now proudly adorned with a Bib Gourmand in the red guide and the title of Gastro Bistro of the Year in the yellow guide.

And a permanent favourite of ours.