After training in the leading Belgian and European establishments, Lionel Rigolet has gradually assumed control of Comme Chez Soi, the restaurant that his father-in-law Pierre Wynants took to new global gastronomic heights starting in the late 1970s.
Now with two Michelin stars to his name and a 18,5/20 from Gault Millau, which elected him chef of the year in 2007, Lionel Rigolet offers a cuisine that is entirely rooted in the modern era. At the same time, his cuisine is always respectful of his illustrious predecessor’s prestigious heritage and the deeply traditional dishes that made his reputation.
Comme chez Soi
23 place Rouppe
Appetisers by Lionel Rigolet
- Eel broth with sorrel and garlic
- “Home style” mackerel escabeche with pickles
- Mussels in Cantillon Gueuze
First course by Lionel Rigolet
Cod loin with spices, North Sea grey shrimp, crunchy vegetables and a seafood and horseradish vinaigrette
Second course by Denis Roberty (Friday & Saturday evenings only)
Mussels deglazed in white beer with a vegetable crust
Main course by Lionel Rigolet
Suprême de Malines chicken and Petits Gris de Namur snails in a light sauce with fresh herbs
Dessert by Lionel Rigolet
Chocolate cream with Belgolade 71% Ecuadorian chocolate, brown sugar biscuit, exotic caramel, passion fruit, mascarpone and Eau de Villée lemon liqueur