Villa Lorraine

Villa Lorraine La Villa Lorraine est une institution gastronomique bruxelloise largement reconnue depuis 1953. Cet

A House is at its best when it welcomes.This summer, La Villa Lorraine launches its very first Chef Residency.For three ...
09/07/2026

A House is at its best when it welcomes.

This summer, La Villa Lorraine launches its very first Chef Residency.

For three days only, Ruben Christiaens welcomes one of his closest friends, Fabrice Rosso, Executive Chef of IDAM by Alain Ducasse in Doha.

Together, they bring Fabrice’s signature dishes to Brussels.

Not by reproducing them, but by bringing them to life, side by side. Ruben and his team cook alongside Fabrice, preserving the identity of his cuisine while giving it a home at La Villa Lorraine.

More than a residency, it is a conversation.

Between two Chefs.
Between two Houses.
Between Brussels and Doha.

A chance to discover a cuisine rarely seen in Belgium, to meet the people behind it, and to experience the exchange that happens when two worlds meet around the same table.

Three days only.
One dining room.
Limited seats.

Behind the Chef, the leader. Behind the leader, the cook.Named Best Young Chef by MICHELIN Guide before joining the Hous...
05/07/2026

Behind the Chef, the leader. Behind the leader, the cook.

Named Best Young Chef by MICHELIN Guide before joining the House.
Trained in starred kitchens, abroad and at home.

His direction is clear: bring back the classics we love, sole meunière, shrimp croquettes, Holstein, and execute them right.

Beside them, his own signatures : shiso tempura. Hamachi, wakame, cucumber. Label Rouge salmon, 42°, chicory, miso hollandaise, and more.

Since the reopening, a new figure in the dining room.India Erié Miyamoto steps in alongside Fabrice D'Hulster, after eig...
29/06/2026

Since the reopening, a new figure in the dining room.
India Erié Miyamoto steps in alongside Fabrice D'Hulster, after eight years at .

Half Japanese, half German. Born in New York.
Shaped by France, England, Belgium.

What she brings is not just a CV.
It's a way of being in a room.

A new addition to the menu.Balfegò tuna, sourced from the Mediterranean.Fresh wasabi root, , flown in from Japan.Ponzu b...
24/06/2026

A new addition to the menu.

Balfegò tuna, sourced from the Mediterranean.
Fresh wasabi root, , flown in from Japan.
Ponzu béarnaise on the side. Ponzu vinaigrette to lift it further.
And fries.

Because no one ever said no to fries.

22/06/2026

Turn the sound on.

No music.
No shouting.

Only the sound of gestures.

End of meal.You say you couldn't eat another bite.The trolley arrives.You change your mind.Wonderful mignardises by Davi...
16/06/2026

End of meal.

You say you couldn't eat another bite.
The trolley arrives.
You change your mind.

Wonderful mignardises by David, our pastry Chef, and his team.

Same restaurant. Different reading.Distinct cocoons, under one roof and, always, the work of .artist, in dialogue with t...
14/06/2026

Same restaurant. Different reading.

Distinct cocoons, under one roof and, always, the work of .artist, in dialogue with the place.

The team.Kitchen, dining room, direction.Together once, for the time of an image.This is what an experience like ours is...
11/06/2026

The team.
Kitchen, dining room, direction.

Together once, for the time of an image.

This is what an experience like ours is built on : people, hands, attention, care.

A great House never rests on one person.
It rests on an orchestra.

Tatiana and Vladimir, missing here. Serge, steady, as always, beside the team.

Adres

Avenue Du Vivier D'Oie, 75
Brussels
1000

Openingstijden

Dinsdag 12:00 - 14:00
19:00 - 21:30
Woensdag 12:00 - 14:00
19:00 - 21:30
Donderdag 12:00 - 14:00
19:00 - 21:30
Vrijdag 12:00 - 14:00
19:00 - 21:30
Zaterdag 12:00 - 14:00
19:00 - 21:30

Telefoon

+3223743163

Website

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