Damien Bouchery (21/02 – 02/04)

Born in Rennes in 1978, Damien Bouchery completed his studies in Brittany before moving to Soustons in the Landes department, from where he went on to Paris, London and Geneva, working in various restaurants. He ended up settling in Brussels, and together with Bénédicte Bantuelle created the 'Bouchéry' restaurant, which they have run for 6 years. 

Their work is based around ingredients collected from the wild, and a choice of local and healthy produce, all the while minimising the amount of animal-based products on their menu.

Damien Bouchery is ranked in Gault&Millau with a score of 16/20 and has two Toques to his credit.

  • Menu

    Appetizers

    • Cauliflower and caper spread
    • Soft-boiled egg with Herve cheese
    • Stoemp with Black Pudding from the Cuvry farm in Dworp and Brussels sprouts.

    Meatless

    • Cauliflower and caper spread
    • Soft-boiled egg with Herve cheese
    • Stoemp of Brussels sprouts.

    First Starter

    Flemish-Style Salsify

    Second Starter signed Denis Roberti (Only Friday and Saturday)

    Seasonal mushroom cappuccino with a smoked magret foam

    Main Course

    Like a waterzooi of monkfish, Jerusalem artichokes and seaweed

    Dessert

    Belgian endive, almonds and Cantillon Lambic Sorbet