Mr. Jan and his bistronomy, with grace and finesse.

After years of sharing his passion with chefs and professionals, Jan Verhaert cherished a secret dream to share it with his friends and clients at the table, in his own home. Monsieur V was born from the opportunity to take over this charming little restaurant, which one could describe as a village bistro. He began beautiful renovations to create a bright, pleasant, and clean space, where the codes of bistronomy blend harmoniously; here a butcher block and a bar, there a dining room with wooden furnishings, bathed in light. An inviting setting that allows everyone, comfortably seated, to watch the chef in action in his open kitchen. On sunny days, a terrace at the front or back offers the chance to enjoy the tranquility of the neighborhood, far from the hurried rush of modern times.

Nothing is left to chance. Jan masterfully combines local, terroir, and/or exceptional products, skillfully navigating the sometimes-challenging task of pleasing both customers who love authentic cuisine and those who enjoy indulging in classic dishes perfectly crafted with the finesse of a jeweler. A delicacy that closely reflects the man he is.

From the start of the meal, diners can share some rillettes, vintage sardines, or an exceptional Iberian ham platter before diving into the starters. This duality is beautifully reflected in the starter choices: Pan-seared foie gras with chanterelles and veal jus, Scallop carpaccio with citrus, or Burnt onion consommé with artichokes and a whey emulsion to begin the meal. Then follow dishes like Roasted celeriac with chocolate mole, Sea bass fillet with miso beurre blanc, fregola risotto with wild mushrooms, Roasted pheasant supreme with braised endive and crispy polenta, or Hare fillet with royale sauce, celeriac, and cranberries. The meal finishes beautifully with Drunken pear in mulled wine with pistachio ice cream, Rice pudding with salted caramel, or Cheeses from Laurent Wathelet.

Grill enthusiasts will appreciate the chef's perfect use of his 'Green Egg,' with an ideal dose of smokiness on the Grilled Txogitxu ribeye, served with béarnaise sauce and homemade fries.

As a true wine lover, Jan has gathered some excellent suppliers, ranging from classic Bordeaux to natural wines with maximum drinkability. A recent favorite is La Rosine by Stéphane Ogier, a small Syrah gem from the Rhône hills.

Needless to say, sauces and stocks are homemade, and the bread comes from a local bakery, so good that it would make any chef reconsider making their own.

A sharp, precise, and energizing address, now adorned with a Bib Gourmand in the red guide and a Bistrot Gastro of the Year title in the yellow guide. And a permanent favorite for us.